Lumberjack Cookies
RECIPE:
LUMBERJACK COOKIES
DRY INGREDIENTS:
2 Cups Flour
1/2 Cup Sugar
1/2 teasp. Baking Soda
1/2 teasp. Salt (1/4 if using salted butter)
1 teasp. Cinnamon
1/2 teasp. Ground Ginger
WET INGREDIENTS:
1 Egg
1/2 Cup Molasses
1 stick Butter (melted AND cooled down)
TO ROLL COOKIES IN BEFORE BAKING:
1/4 Cup Sugar
1/2 teasp. Cinnamon
Put all dry ingredients in a large mixing bowl and whisk to combine and aerate.
Set aside…
In a separate mixing bowl, combine wet ingredients with a whisk. Add the dry ingredients and gently stir (I use my big fork! Ha ha) to combine. Roll into walnut sized balls. Roll into cinnamon sugar mixture. Place them on a cookie sheet and give some space for them to spread, as shown in the video, approximately 1” between. Bake at 350° For 12 to 15 minutes, enjoy!
COCINA: Chewy Molasses Cookies
Digital Media Manager, Magdalena Krajewski, shares her favorite cookie recipe with us.
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Crispy Grilled Wings on Weber | HowToBBQRight
#grilledwings #hotwings #howtobbqright
Crispy Hot Wings cooked on Charcoal Grill
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Vortex -
- Killer Hogs's The BBQ Rub -
- Killer Hogs Hot Sauce -
- Tumbleweeds Fire Starter
- BBQ Gloves -
If you’re a fan of crispy hot wings but you want to avoid frying them, then you’ll want to try this technique. I combined corn starch with my bbq rub to create a light breading that turns the outside of the wings into a light crust.
It’s a simple technique that produces a crunchy wing on the grill. I set up my weber kettle with a charcoal vortex for high heat in an indirect environment. The vortex is a great accessory for any charcoal grill.
Place corn starch and Killer Hogs's The BBQ Rub in a ziplock bag, add chicken wings, and toss to coat. Place the wings on a wire rack to air dry while the grill gets hot. It took about 30 minutes for the wings to fully cook. Just turn them every 10 minutes or so for even cooking.
To compare the results I cooked some additional wings seasoned with just the rub. Both wings were really good but the crispy wings were more like a traditional hot wing. Once tossed in a Spicy Garlic Wing Sauce (recipe below), they went to another level. The crunch came through but you could pick up the flavor from the grill. You could use any wing sauce or serve them straight from the grill; let me know how they turn out after you give it a try.
Crispy Grilled Hot Wings
- 4lbs Whole Chicken Wings or Party Wings
- 1/2 cup Corn Starch
- 2 Tablespoons Killer Hogs The BBQ Rub
12oz Spicy Garlic Sauce *recipe to follow
Directions:
1. Separate whole wings into pieces by cutting through the joint with a sharp knife; also remove the wing tips from the flat portion. (skip this step if using party wings).
2. Pour corn starch and The BBQ Rub into a gallon size ziplock bag. Add wing sections and toss to coat.
3. Place wings on a wire rack to air dry and season with a little extra dry rub.
4. Set up weber kettle with a charcoal vortex accessory to create indirect high heat. (similar type grills will work with the vortex).
5. Fill the vortex with charcoal and light a fire starter to get the coals hot. After 20 minutes the grill should be ready to cook.
6. Place the cooking grate over the hot coals and arrange the wings around the outside close to the edge of the grill (not over the coals!). Place 1 piece of wood over the coals for smoke flavor.
7. Cover the grill with the lid making sure all vents are open 100%. Cook the wings for 10 minutes and flip. Continue cooking and flipping the wings as needed until the outside is brown and crunchy. Total cook time was about 30-35 minutes.
8. Toss the wings in Spicy Garlic sauce (or your favorite wing sauce) and serve.
Spicy Garlic Wing Sauce Recipe
- 6oz Killer Hogs Hot Sauce
- 1 stick Butter
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Honey
- 1 teaspoon Granulated Onion
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Corn Starch
- 1 teaspoon Water
In a small pot over medium heat melt butter. Add hot sauce, garlic, honey, onion, & Worcestershire. Stir to combine and bring to a simmer. In a separate small bowl combine corn starch and water into a slurry.
Slowly add corn starch mixture to sauce while continuously stirring. Allow sauce to come to a slight boil and remove from heat. Sauce will thicken as it cools. Use immediately on wings or store in an airtight container for up to a week in the refrigerator.
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DIY: Repashy Superfly Fruit Fly Media
How to make repashy fruit fly medium. This video provides a way of making an overly nutritious superfly version. If you want it more like Repashy Superfly simply:
- Add Less Nutrition and nutritious Supplements (mixed greens, spirulina, potatoe, multi vitamins etc)
- Add more Methyl Paraben, Orange Food Colouring, Malic Acid, sugar and Rosehips/hibiscus & Calendula herbal tea
I propose that Superfly contains minimal nutrition based on:
1. Scientific research tells us that 2 grams of nutrient supplements is enough for two cultures
2. The mix is bright orange and silky, not thick and green
3. It contains a load of dillutant powder which serve as bulking agents i.e. guar gum, to bulk up the product so the maximum profit can be made.
The reason why superfly is respected is the speedy time it takes to make flies. This can be achieved by adding malic acid powder to the mixture and making the mix the least nutritious it can possibly be so that the acid will react with the yeast which will start the fermentation quicker which in turn will make the flies reproduce quicker. The more nutritious the media is, the more time that the fermentation will take to start and thus the longer time it will take for the flies to reproduce. Superfly is therefore misleading, and probably has the least nutritious flies of all medias. We will hope that one day Repashy will invest in testing to prove us wrong
Molasses Cookies
Episode 44: I’ll show you how to make the Molasses Cookie that I grew up on... soft, cakey, not too sweet with nice hint of spice.
1 cup of Crisco
1 cup of molasses
1 cup of sugar
1 egg
2 teaspoons of baking soda
dissolved in 1 cup of boiling water
6 cups of flour
1 teaspoon cinnamon
1 teaspoon of ginger
1 teaspoon of nutmeg
1/2 teaspoon of salt
Preheat your oven to 375
Dissolve 2 teaspoons of baking soda in 1 cup of boiling water
Cream together Crisco, molasses, sugar and egg
Add flour, cinnamon, nutmeg, ginger and salt alternate that with your baking soda water
Roll out the dough, use flour if it’s sticky and cut out your shapes
Bake for 10-12 depending on the size of your cookie
Thank you so much for watching! Please share my videos with all your family and friends. Thank you so much for all your support.
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Email address is: theemptyplate207@gmail.com Kristen (Cooking in the County)
Mail can be sent to: Kristen Young P.O. Box 588 Fort Fairfield, Me 04742
Joe Froggers - Molasses Cookies From a Black Owned Tavern
Have you ever heard of Joe Froggers before? They are traditional treats from the northeastern shore of Massachusetts. They are huge molasses cookies flavored with rum. The origin of Joe Froggers is a bit murky. Like many other legendary foods, its culinary history is a mix of folktale and conjecture. In today’s video I bring to you a brief history of Joe Froggers and show you how to make these delicious treats!
Video Chapters:
00:00 Introduction to Joe Froggers Molasses Cookies
00:58 Culinary History
04:59 Recipe
05:18 Ingredients
06:36 How To Steps
08:12 The Finished Cookies & Taste Test
References:
1. Reina Gattuso, “How a Black-Owned 19th-Century Tavern Became the Birthplace of a Beloved Cookie,” Atlas Obscura,
2. Lauren McCormack, “Joseph& Lucretia Brown,” Marblehead Museum, May 25, 2021,
3. “Marblehead Recipes,” Marblehead Magazine,
4. Glenn A. Knoblock, African American Historic Burial Grounds and Gravesites of New England. United States: McFarland, Incorporated, Publishers, 2015, 217-218.
Image Credit:
1. Lard and Crisco vintage ads are from Vintage Ad Browser,
2. The manumission image is from “The Uncommon Wealth: Virginia Untold.”
Video Credit:
1. Rose in Water Video by Polina Kovaleva from Pexels
2. Bakery Video by Pressmaster from Pexels
Music Credit:
“The Yankee Man-of-War” Lesley Nelson, Popular Songs in American History.