Steve Mishos

Ingedients

• 2 1/4 cups spelt flour
• 1/2 teaspoon ground dry ginger
• 4 tablespoons freshly ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 butter, melted
• 1 cup brown sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, mix together the butter and sugar. Beat in the egg, then stir in the water and molasses.
4. Gradually stir the sifted ingredients into the molasses mixture.
5. Place mixture in the fridge until firm (approximately 15 minutes).
6. Shape dough into walnut sized balls (optionally roll them in sugar).
7. Place the cookies 2 inches apart onto an ungreased cookie sheet (they'll flatten on their own while cooking).
8. Bake for 8 to 10 minutes.
9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
10. Store in an airtight container.

Ingredients

• 4 large baking apples, sliced
• 3/4 cup brown sugar
• 1/2 cup barley flour
• 3/4 cup oatmeal
• 3/4 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/4 stick butter

Directions

• Preheat oven to 350 degrees.
• Place sliced apples in a baking pan that has been coated with nonstick cooking spray.
• Mix the brown sugar, flour, oatmeal, cinnamon, and nutmeg together and place on top of the apples.
• Melt the butter and mix with the topping.
• Bake for 25 minutes.

(can make extra topping for the bottom)

original

Ingredients 

1 cedar plank (6 by 14 inches)

2 salmon fillets (1 1/2 pounds total)

Salt and freshly ground black pepper

6 tablespoons Dijon mustard

6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

from food network . com