½ cup soft shortening
½ cup well-packed brown sugar
1 tsp. salt
½ cup milk and ½ cup molasses, mixed together
1 Cup wirole witt ur flour
1 cup all-purpose flour
1 tbsp. baking powder
2 tsp. powdered ginger
½ tsp. cinnamon
tsp. nutmeg
I cup raisins
Cream shortening in a large bowl with sugar and salt, mix in milk and molasses. (It won't hurt to use an electric mixer at this stage.) With a spoon, mix in whole wheat flour.
Sift together remaining flour, baking powder, ginger, cinnamon and nutmeg. Pour liquid ingredients over dry, drop in raisins and mix just enough to moisten. Spoon into 12 well-buttered muffin tins and bake in a 400°F. xxx 375F oven about 20 minutes.
squirt of white miso paste
lower-sodium soy sauce
1/2 teaspoon Zhao Sauce (or Sriracha etc)
1 small garlic clove minced
1 teaspoon lemon juice
1/8 teaspoon brown sugar if bitter
olive oil
sesame oil
use to flavor bulk mayonnaise:
Combine all miso ingredients in a bowl. Whisk until smooth.
Used Zhong sauce instead of Sriracha. No water chestnuts. Matchstick carrot and ginger. A bit of ketchup near the end of dry. Sushi vinegar, soy sauce, hoisin, Zhong. Adjust balance for flavor, volume, and sodium content. Living lettuce. Peanuts
For 6qt
- 1pb bag of peas
- 48oz broth
- 3-4 medium carrots chopped
- 3 celery stalks chopped
- 1 medium onion diced
- 4 strips bacon
- 5 garlic cloves smashed
- 2 tbsp ginger chopped
For 3qt use
2 cups peas
32 oz broth + 8oz after pressure cook if thick
1-2 carrots
1 medium onion
3 strips bacon
3 garlic cloves whole
3 inch chopped ginger