December 4, 2023

Benne Wafers

Posted by HI Cookery under 12 December | Tags: , , , |
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Benne Wafers

(Central African Republic

Sesame Cookies)

December 4: National Cookie Day

As we continue to “cook our way through the calendar and cultures with eclectic and ethnic recipes”, we asked Islander’s high school friend for some easy recipe ideas. Heidi S., who served several years as a Christian missionary in Africa until dangerous wars forced her back to America, told us about some stews, snacks and sweets that she ate. Of the latter, Heidi said chewy sesame cookies were something she ate while serving in Bangui, Central African Republic.

“Benne” (pronounced “benny”) is the Bantu word for the plant that produces sesame seeds. Middle Easterners and Chinese have similar sesame cookies as well. This was possibly due to the trade routes connecting the cultures on the continent. Benne wafers made their way to the American South during the unfortunate African slave trade; we sampled some in soul food cafes while living in the Southwest as well.

Add some cultural history to a holiday cookie tray and make benne wafers, especially on National Cookie Day.

Recipe

(Adapted from Heidi S.)

Ingredients

  • ½ cup unsalted butter, softened
  • ¾ – 1 cup brown sugar, packed
  • 1 teaspoon vanilla
  • ¼ cup baking soda
  • ¼ teaspoon salt
  • 1 egg, room temperature
  • 1 cup flour (all purpose)
  • 1 cup sesame seeds, toasted

Directions

Cream the butter with the brown sugar. Add the vanilla. Stir in the baking soda and salt.

Beat in the eggs. Gradually mix in the flour. Fold in the sesame seeds. Blend well.

Use a large scoop to drop cookie dough onto a parchment paper-lined baking sheet, leaving about two inches to allow for spreading. Bake in a preheated oven at 350 degrees F for around 10 minutes. Remove from the oven and let sit in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Notes

  • The cookies will be soft out of the oven but will hold together when cooling.
  • Bake a little longer for a crisper cookie but be careful about burning the edges.
  • Search our blog for more cookie recipes.
 

December 4, 2023

Molasses Cookies

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Molasses Cookies

December 4: National Cookie Day

With the holidays approaching, Islander is gearing up for the cookie exchanges at her food clubs, Advent church event potlucks and friends’ Christmas edible gift giving. She makes the fancy, decorated cookies but also bakes the simpler classic ones like molasses ginger cookies for variety on a platter. The strongly-scented, sweetly-spiced distinctive flavor make them a standout among other cookies. Celebrate the upcoming holidays as well as National Cookie Day and make molasses ginger cookies. 

Recipe

(Adapted from Betty Crocker)

Ingredients

  • ¾ cup vegetable shortening
  • ¾ cup brown sugar, packed
  • ¼ cup molasses
  • 1 egg
  • 2 ¼ cup flour, all-purpose
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 3-4 tablespoons sugar, granulated white (for the topping)

Directions

In a large mixing bowl, cream together the vegetable shorting with brown sugar. Add the molasses. Beat in the egg.

In a separate bowl, mix together the dry ingredients: flour, baking soda, salt, cinnamon, cloves and ginger. Gradually add the dry to the wet ingredients and mix to form a dough. Roll into 1-1 ½ inch balls.

Dip tops of dough balls in sugar and place onto a cookie sheet, sugar side up, about 2 inches apart. Bake in a preheated oven at 325 degrees F for 13-16 minutes until the cookies look crackly and dry. Remove from the oven and cool completely. 

Notes

  • Search our blog for other cookie recipes.
 

November 23, 2023

Turkey Jook

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Turkey Jook

November: Thanksgiving 

We are grateful for the grub we are able to have spread out on our table, which is more than enough for just the two of us. We buy the smallest, cheapest whole frozen turkey at the store and cook it, along with several sides and a couple of pies (pumpkin and another fruit flavor). Then we can rest for a few days and not cook because we have tons of leftovers.

While Highlander has turkey sandwiches, it is jook that Islander grew up eating in Hawaii. Her Mommy would make an Asian-style congee/rice porridge using up leftover Thanksgiving turkey or huli huli (rotisserie) chicken. Jook is similar to Filipino arroz caldo. It is heartwarming and filling, especially when the days are getting cooler in the Northern hemisphere.

To God, mahalo for our meals or more! And to our blog readers, thanks for supporting our website. Happy Thanksgiving!

Recipe 

(Inspired by Mommy)

Ingredients

  • 1-2 cups leftover turkey (or rotisserie chicken), chopped
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup onion, chopped
  • 7-8 cups of chicken broth
  • 1 tablespoon fish sauce (optional)
  • 1 2-inch piece of ginger, peeled and sliced
  • 1 ½ cups rice, uncooked, rinsed and drained
  • Salt and white pepper to taste
  • Sliced calamansi or lime wedges

Directions

In a large pot, heat the oil. Saute the garlic and onions until fragrant and golden brown.

Pour in the chicken broth and fish sauce (if using). Add the ginger and chicken. Bring to a boil.

Stir in the rice. Turn down the heat to medium low, cover the pot and simmer for 20-30 minutes or until the rice is soft and cooked, stirring occasionally. The consistency should be thick like a porridge. Add a little more water or chicken broth if a thinner consistency is desired. Season with salt and white pepper to taste. Ladle into bowls. Serve hot with a squeeze of calamansi or lime.

 

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