I found a good use for my leftover green whey. I used it in biscuits this morning with a little added milk to make up the l cup. DH said they were the best! He always says that when it is something he likes.
Out to the barn to milk at 8 AM. She was a little antsy but nothing severe so I milked her out completely. I stored the strained milk in the Milk Barn refrigerator and then went to the potting shed in the back and seeded 2 6-paks of broccoli seeds. I know I put seeds in this time. We will see how they do. The earlier ones didn't come up....not even one seed!
I made some Cinnamon Ginger Cookies this morning. I haven't made them in quite a while. I got the recipe from my Sis way back in the '70's.
Cinnamon – Ginger Cookies Preheat Oven to 375°
A crisp cookie similar to a ginger snap, but not as strong flavored.
This is one time you do not want to use butter.....too much liquid in the butter
Cream together:
¾ cup shortening
l cup sugar
Add and mix well:
l egg
¼ cup honey
Mix together and add:
2 cups flour
1 teaspoon ginger
2 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
Mix well; form into l inch balls and roll in cinnamon sugar mixture
Place about 2 inches apart because they will spread out.
Bake on ungreased sheet for 12-15 minutes.
For lunch I made sauce for pasta from a quart of frozen San Marzano tomatoes, small can of tomato paste with onions and garlic and some sliced smoked sausage. I still don't like the texture of frozen tomatoes....won't be doing that again. Dessert was the above cookies.
we had the kids over for dinner tonight, Jerry grilled pork chops and I made mac and cheese for the grandson and a small casserole of dressing plus veges and hot bread...I'm feeling stuffed right now! Next weekend the grandson will help me get started on planting my seeds. It will be a great project for him see through!
ReplyDeleteThe cookies sound and look wonderful. I love both cinnamon and ginger. It's 54º here tonight with thunder and heavy rain.
ReplyDeleteWhat a good use of the whey - probably gave the biscuits the same kind of tang they'd get from buttermilk. Why do you call it 'green' whey?
ReplyDeleteAfter you visited my post this morning, I've updated about the neighborhood flooding.
Bet those cookies are great!
Thats a great use for whey,I bet those bisquits were good! Thanks for sharing this. Blessings jane
ReplyDeleteI'm making these ASAP...ingredients are on "the list"...:)JP
ReplyDeleteThe cookies look great! They are on my list of 'must try'!
ReplyDeleteI also like the way you post the recipe/ingredients. They're in a logical step by step progression, just makes a lot of sense to someone like me who's not much of an experianced baker, thanks.
Of course there are no failed recipes when they come from you! Gonna try those cookies, they look so good. And not expensive to make, either.
ReplyDeleteI think you could probably use whey in any recipe that called for buttermilk, although it's thinner than buttermilk is. You'll experiment and find all kinds of great ways to use it!
I don't really care for the texture of frozen tomatoes either. But it's so easy to freeze up a glut of them quickly. I think this year I'm going to try and make myself skin/seed them then crush the pulp before freezing. I really like the texture of canned crushed pulp so will be trying to duplicate that.
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