[pct-l] Ginger Cookie recipe and Whole Wheat Bread recipe

[Pat Wormington]

These cookies are wonderful on the trail.  They are easy to pack, they 
are flat and tough so they don't turn into crumbs on the trail. 


Ginger Cookies

Beat:
1 1/2 c. unsalted butter
2 c. sugar

Add and beat:
2 eggs
1/2 c. blackstrap molasses

Combine and add to butter mix:
4 c. whole wheat pastry flour
1 t. salt
4 t. baking soda
2 t. cinnamon
2 t. ground ginger
2. t. cloves

Roll dough into little balls and roll in sugar.  Drop onto greased 
baking sheet.  Bake 350 oven for about 15 minutes.



Whole Wheat Bread

Dissolve yeast in large bowl:
1/2 c. warm water
1/2 T. dry yeast ( High altitude 5000' measure.  Adjust for lower 
altitude)   Amount of yeast indicated is adjusted so bread will be 
denser and take up less room. 

Add:
2 1/2 c. warm milk
1/2 c. blackstrap molasses
1 t. sugar
1 T. salt
1/4 c. olive oil
1 c. chopped dates or raisins
1 c. ground walnuts
8 c. organic whole wheat flour.  Add flour as needed for kneading.

I added 3 eggs to the recipe this year to increase the protein content.  
Haven't tasted it yet.

Knead and let rise twice.  Form into 3 loaves and place into a greased 
9"x13" Pyrex baking pan and let rise.
Bake 350 Oven   20 to 30 minutes or until done.  If you desire less 
moisture in the bread bake at a lower temp. for a longer baking time.
   
This bread plus a couple of cheese sticks are my lunch and dinner on the 
trail.


Jollylopper