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Little Elm Gingerbread Spice

$7.00

Product Description

Package weight:  2 ounces

Little Elm, Texas is a fast-growing community east of the City of Denton.  It is populated with lots of friendly people who come to shop at the Little Elm Farmers Market.

Gingerbread ranks high on the list of comfort foods.  This is a balanced blend of sweet spices and the warm bite of good ginger.

Ingredients:  Organic ginger, organic Vietnamese cinnamon, nutmeg, organic rosehip powder, orange peel powder

*Replace the list of spices called for in your favorite gingerbread, and gingerbread cookie recipe.

*Mix with onion, garlic, black and red peppers along with savory herbs for meat and vegetable seasonings.

* Mix into a plain, white cake batter for a lightly spicy treat.

*Spice up any cake batter or cookie dough with 1-2 tablespoons blend.

*If using in recipes that contain molasses, use 2 tablespoons.

*Dust on fresh-cut fruits to add a little kick of flavor.

*Stir into hot cocoa, or hot spiced rum or cider.

*Whisk into vinegar for a beef marinade for sauerbraten.

 

RECIPE:  Little Elm Gingerbread

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon  baking powder

1 tablespoon LITTLE ELM GINGERBREAD SPICE

1 cup unsulphured molasses

1 stick unsalted butter, melted

1/2 cup buttermilk

1 large egg, beaten

1/4 cup hot water

Sift all the dry ingredients together; stir in molasses, butter, buttermilk and egg.

Beat in the hot water and pour into a well-greased, lightly floured 9″ x 9″ cakepan that is 2 inches deep.

Bake at 350°F for 45 minutes, or until done.

*Mighty good dusted with powdered sugar after cooling.

*Serve with whipped cream or applesauce.

 

RECIPE:  Carrot Soufflé

1 pound carrots, peeled and boiled

½ cup butter, melted

3 eggs

½ cup sugar

3 tablespoons all-purpose flour

1 teaspoon LITTLE ELM GINGERBREAD SPICE

1 teaspoon vanilla

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon FINE-GRIND WHITE PEPPER

Purée carrots in blender until smooth.

Add remaining ingredients, blending well.  Spoon mixture into a greased casserole or soufflé dish.

Bake 45 minutes; serve immedieately.

Yield:  4-6 servings

*Serve with baked ham or smoked brisket.

 

RECIPE:  Autumn Harvest Casserole

1 pound ground pork

2 tablespoons cooking oil

3 cups cooked brown rice

1 apple; peeled, cored and chopped

1 small onion, chopped

2 ribs celery, chopped

1/2 golden raisins

2 teaspoons POULTRY HERBS

1 teaspoon LITTLE ELM GINGERBREAD SPICE

½ teaspoon salt

Fresh-ground black pepper to taste.

Brown pork in oil, breaking up clumps; drain off grease and place meat in a large mixing bowl.

Add remaining ingredients and mix well; pour into a greased casserole dish.

Bake, covered, for 30 minutes at 350ºF.

Yield:  6-8 servings

*This meal only needs a green, leafy salad.

 

RECIPE:  Christina’s Butternut Squash Soup

1 butternut squash, roasted until flesh is tender

2 cups alsmon milk

1 tablespoon LITTLE ELM GINGERBREAD SPICE

Scoop squash pulp out of shell after it has cooled; purée in the blender.  Add almond milk and spice blend; whir until blended.

Gently reheat before serving; although this is a good soup at room temperature.

Yield:  6-8 appetizer servings/4-6 bowl-size

*Substitute the almond milk with coconut milk or half-and-half.

Recipe provided by Christina Trevino of Earthwise Gardens & Produce in Denton, Tx.

 

 

 

 

 

 

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Additional Information

Weight 3 oz
Dimensions 6 x 4 x 2 in
Size

2 ounce

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