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