here it is: the infamous late-night snack of claremonters in the know. recipe by kate.
3 sticks butter
2 cups white sugar
1/2 cup molasses
3 1/2 cups flour
1 tsp cloves
1 tsp ginger
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1. preheat oven to 350
2. melt butter in microwave, add sugar and molasses, let cool a little (just so it doesn’t cook the egg), beat egg, add
3. mix dry ingredients, add
4. put on cookie sheet, tsp sized dollops (they spread out a LOT) no need to grease sheet haha these are all butter!
5. bake 8-10 minutes (they puff up at about 8 minutes depending on your oven- best time to take them out is right when most of them have fallen down flat after that)
*they’re not gingersnaps so they’re supposed to be chewy
i got this recipe from my grandmother, who always has a little candied orange peel in a tin in her pantry. as a child i remember sneaking these sweet treats before dinner, and i still absolutely never leave her house without having at least a few slices. these make a great hostess gift, plus you get to make some fresh squeezed orange juice for yourself in the process. win-win.
candied orange peel
don’t double this recipe, as working with sugar syrup is tricky and it may crystallize, making the peel tough.
4 oranges, halved and juiced (save juice for other use)
1 cup sugar
½ cup water
place orange halves in cold water to cover and bring to a boil. simmer until softened, about 15 minutes. drain. halve the halves, then scrape out the center with a spoon; slide a sharp knife close to the peel to remove most of remaining pith.
cut peel into strips about ¼ inch wide.
bring sugar and water to a boil, swirling pan to dissolve sugar. place orange slivers into syrup and cook slowly, stirring often, until syrup is absorbed, about 15 minutes.
spread peel on a rack to cool and dry; put waxed paper underneath to catch the drips. place extra sugar in a bowl and toss slivers with a fork until covered in sugar. let dry further on a rack, then pack airtight. makes about 1 pint of peel.
the sfmoma rooftop coffee bar serves food inspired by works in the museum collection.
modern art has never tasted so good.
i’ve tried quite a few granola recipes in my day, and this one is by far the best. i got this recipe from sierra mar in big sur. magical granola from a magical place! Continue reading