Sweet Corn Lace
http://www.slashfood.com/2008/12/02/a-taste-of-sweet-corn-lace/#
I must start this by saying: Forgive the plain-Jane picture. I had planned to play around with some of cookies and take pictures, but these things are so darned good that I remembered my plan the second I finished the last one. Oops.
May I introduce you to Sweet Corn Lace, straight from Alice Medrich’s Chocolate and the Art of Low-Fat Desserts. The other night, I wanted to extend my baking reach and try out some cookies I’ve never had before. Since I also wanted to be free of the allure of sugary death, I hoped to find something relatively healthy as well. Enter Sweet Corn Lace.
This delicate cookie is much simpler than it looks to make, and has a delicious, light, and sweet finish. Basically, it tastes like a sweeter, cinnamon-tinged homemade corn flake. The only problem is — they’re so light and airy, and taste so much like the cereal, that it’s quite easy to eat them all. Luckily they’re only 18 calories a cookie. Continue through the jump to check out the recipe, and if you try them, let me know what you think!
Sweet Corn Lace
Ingredients:
7 tbsp sugar
1/4 tsp ground cinnamon
4 tsp unsalted butter cut into small pieces
3/8 tsp salt
1 cup yellow cornmeal
* To do two batches at once, place oven racks on bottom and top third of oven and preheat to 350 degrees. (If you have large, un-rimmed sheets, double-batches are less necessary.)
* Cut foil the same size as your sheets, and spray with cooking spray.
* Combine 2 tbsp sugar with the cinnamon and set aside for later.
* In a medium saucepan over medium heat, simmer 1 2/3 cup water with sugar, butter, and salt. Pull from heat, add cornmeal, and stir until the mix is smooth and thick (this will take a minute or two).
* These cookies are flattened, so appropriately space rounded teaspoons of the mix on your foil. Cover the balls with saran wrap and flatten the cookies with the heel of your hand, and then your fingers. They should be less than 1/16” thick.
lace dough
* Peel off the wrap (you can use it again on the next batch) and sprinkle the cookies with the cinnamon sugar.
* Slide the foil onto your baking sheets and bake for 10-15 minutes, depending on thickness, until cookies are evenly golden brown. As they cook, they’ll expand and crack. It’ll look like they’ve broken apart like the picture above, but they’ll still be in one piece.
* Keep an eye on the cookies, and if some start to look done before others, rotate your sheets left to right and top to bottom to bake evenly.
* Use a wide metal spatula to transfer the cookies to a paper towel, cool, and store. (Cookies last 3-4 days if you can refrain from eating them that long.)
Sweet Corn Lace
-——Original Message——
From: kateandwillsmom
To: healthycheapcooking@yahoogroups.com
Sent: Tue, 25 Nov 2008 3:31 pm
Subject: [healthycheapcooking] Intro and question
Hi Everyone,
I am Amanda (”KateandWillsmom”)and I live in the Boston MA area. I joined this group to share ideas and ask questions. I try to eat healthfully, mainly by avoiding white flour, white sugar, white potatoes and white rice. This way of eating has changed my life and one great benefit is that it has made me more interested in cooking. I am looking forward to getting to know all of you.
My question is this. I make a whole wheat pizza dough in my bread machine. When it is ready, it is very difficult to work with — very mushy, hard to get off my fingers, roll and stretch. What am I doing wrong? Does it need to sit at room temp? be chilled? use more flour?
The pizza is delicious and I want to keep making it. Any advice is appreciated.
Thanks.
Amanda
Re: [healthycheapcooking] Intro and question
Breadmaker Pizza
* 1 cup water
* 3 cups whole wheat flour
* 1 tsp. salt
* 2 Tbs. olive oil
* 1 Tbs. sugar
* 2 tsp. yeast
After the dough has risen in the machine, grease a 14” pizza pan or baking pan. Stretch the dough to fit. Spread your favorite sauce, sprinkle on grated mozzarella (and Cheddar if you like), add toppings, and bake at 450 for 15 - 20 minutes.
This dough is very easy to get out, rolls out in a snap . I don't let it sit or
chill at all. Just pop it out, roll it, transfer it & top it!
DSPSFARM