Wildfire Rye Cookies with Currants

rye_cookiesLooking for a tasty, easy, and simple snack to eat with your  milk or tea? Or a cookie to bake your Heavy Metal loved one? Then these cookies are for you!!

I saw this recipe on Kitchen Vignettes and couldn’t help but try and put my own spin on it. Aube does great work and will make your stomach hungry in an instant.

As always, put on a record before you start. I recommend the new Deströyer 666 LP, “WILDFIRE.” I’ve had the pleasure of seeing these Australians a few years ago and am thankful that they exist. Seriously…check out the new album here and be sure to GO BUY IT at your local record store. And if they don’t have it, complain to management immediately.

d666_wildfire

What you will need:

Ingredients:
1 cup of Butter (2 sticks, room temperature)
3/4 cup Cane Sugar (scant or a little less)
1 egg
1/2 tsp. Sea Salt (the Kosher stuff is top notch)
2 1/2 cups Rye Flour (I used Bob’s Red Mill flour)
3/4 cup Dried Currants

 

Tools:
KitchenAid Mixer (or a large bowl to cream butter and sugar)
Spatula
Parchment Paper
Baking pans

 

Get your bowl or KitchenAid ready (spatula for the bowl, standard beater for KitchenAid). Place the butter in the bowl along with the sugar and combine. Once creamed together, add your egg, salt, and currants and mix well.

Next, tip in your flour bit by bit until a nice dough ball is formed. Flour your work surface lightly and take the dough ball out onto it. Break in two and begin to form them into “logs” that are about an 1-1/2 or 2 inch thickness.

Once you have two “logs” wrap them separately in parchment paper and place in your fridge for one hour.

In the meantime, your record should be done with side A. Flip it, headbang, drink a beer, and then go preheat your oven to 350ºF.

Get two baking pans out and be sure to butter them or use parchment paper to prevent stick.

Grab the logs, place them on your work station and begin to cut them at about 1/8 inch to 1/4 inch thickness. This will produce plenty of cookies (I got about three or so dozen).

Once your pans are filled, place them in the preheated oven for about 15–18 minutes. Watch them the last few minutes so they don’t burn. What you want is a nice golden edge.

After they are baked, let cool on pans for a minute, then place onto a wire rack to cool completely. Repeat the cutting and baking steps for the rest of your batch.

Share, eat, enjoy, repeat! These cookies are easy and tasty. Perfect for your Heavy Metal Bloodlust…or whatever you want to to call it.

 

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Barley Flatbröd

Well it’s been a bit of time hasn’t!? Never fear, I have been trying new recipes and this one is a MUST for every headbanger, baker, stay-at-home-parent, or human being (except for those gluten-free types…sorry).

Barley Flour has a nice nutty / earthy flavor to it and definitely stands out compared to say Wheat or Rye flour. This recipe allows for that flavor to shine because the flour is one of three ingredients. Yes…only three ingredients for these little flatbreads.

Before you gather your tools and ingredients, it’s time to select some suitable music. Being that Barley was commonly consumed by peasants in Medieval Europe, Pagan Altar is a very fitting sound and feel for this! Put on, Lords of Hypocrisy and you will hear what I mean.

pagan_altar_lords

What you’ll need for ingredients:

1 3/4 cups Barley Flour (I used Fairhaven Organic flour…really great stuff)
1 tsp sea salt
3/4 cup cold water

What you’ll need for tools:

1 medium sized bowl
Wooden spoon or spatula
Baking Sheet (lined with parchment paper)
An Oven

Set your oven to 475ºF. Pour the flour into the bowl and mix the salt in very well. Add the cold water and mix quickly and thoroughly until you have a firm and sticky dough.

From this dough, divide it into four pieces and roll them into balls. Place them on your baking sheet and flatten them to about 1/4″ thick. You can make them round, square, or whatever shape suits your fancy.

Once your oven is ready, place them in the oven for 15 minutes. Yes, this is “fast” food! Once the 15 minutes is up they should be nice and brown, but you may need to have them in for longer or shorter.

So in just about 20 minutes, you’ll have some great flatbreads that go perfect with breakfast, lunch, or dinner. Top them with butter, jam, cheese, meat….you see where I’m going with this. Enjoy them day or night and eat them while you see the dead marching!!

barley_flatbröd

“People often now stand and stare and wonder who could they be,
That would leave such a lasting tribute to their lives.
But they never look down in the undergrowth at the pile of broken stone.
Or spare a thought for all the young men who have died.”  – Pagan Altar

Pity The Corn Bread

This corn bread is not only easy, delicious, and wholesome, but will also be the perfect side dish to soups, stews, and chili bowls. This recipe serves two for days or a group of a dozen or so friends.

What you’ll need for ingredients:
1 Cup Unbleached All-Purpose Flour (Bob’s Red Mill variety)
1/3 Cup Sugar
2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Cornmeal (any grind level is fine…I actually used Bob’s Red Mill Polenta mix, but that is really just corn meal. Try different grinds to see which works best for you!)
4 Tablespoon Melted butter (plus a tablespoon or two extra for greasing the pan)
1 1/4 Cup Almond Milk
1 Large Egg

Tools:

Two Bowls (one medium / one large)
Spatula
Whisk
8in Square Pan
An Oven

Paradise Lost was playing while I began this bread, and they fit perfectly with it. They are one of my favorite bands and just like this bread, I can never get enough of them. Their album, Shades of God is a landmark release. It bridged the gap between their guttural gothic era and their mid-career “as big as Metallica” era. Sadly the cover belongs on a page in your sisters nineties scrap book. Listen to it here.

paradise_lost_shades

First things first, set a rack in the middle of your oven and preheat it to 400 ºF. Stir together all of the dry ingredients into the larger sized bowl.

Take your melted butter, almond milk (you can really use any kind of milk, but I feel that the almond milk adds a sweetness that normal milk lacks), and egg and whisk these all together very quickly in the medium bowl. Once you have your liquid mixture ready, add it to the dry ingredient bowl and mix together very well. Don’t overdue it though, as the corn meal does not need to be beaten to a pulp.

Grease your pan and then pour your mixture into it. Bake for about 20 minutes. Use a toothpick to check your bread at the 20 minute mark. If it comes out clean, then you are ready to turn off the oven and pull out the pan. If it comes out a little “dirty”, then simply let the bread bake for a few more minutes until the toothpick comes out clean. Let the bread cool in the pan until you are ready to serve.

This type of bread is definitely an “instant” sort of bread. As in, mix it, bake it, then serve it. It holds up fairly well, but unless you are entertaining anti-food people, it won’t last long.

Cut the bread into squares and serve with honey!

corn_bread

“I’ve cried for God
And i’ve cried for you
I pray that in the end your sense will break though.”
-Nick Holmes