Distiller Grain Recipes (Part Three)

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Gingersnaps

  • 2 cups flour
  • 1/2 cup DDG
  • 2 teaspoons baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon salt
  • 3/4 cup vegetable shortening
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • sugar for rolling
  1. Heat oven to 375.
  2. Lightly grease 2 baking sheets.
  3. Combine the flour, spices and salt.
  4. Cream the shortening and brown sugar in large bowl. Beat in the egg. Add molasses and gradually blend in dry ingredients.
  5. Chill the dough.
  6. Pinch off walnut sized pieces of dough and roll into balls.
  7. Roll in sugar, and place 2 inches apart on baking sheets.
  8. Bake 10 – 12 minutes until lightly colored and tops of cookies are set but not hard.
  9. Transfer to cooling racks.

Best Ever Bread Sticks

  • 3/4 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon margarine
  • 1 package quick rise yeast
  • 1 cup DDG
  • 1/4 cup warm water
  • 1 1/2 – 2 1/4 cups all purpose flour
  • 1 egg, separated
  • 1 tablespoon sesame seeds or coarse salt
  1. Heat milk sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water.
  2. Combine milk mixture, yeast, one cup DDG, egg yolk, and 1/2 cup flour. Beat until smooth.
  3. Add enough remaining flour to form a stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6 – 8 minutes.
  4. Place in a greased bowl, turning once to grease top.
  5. Cover and let rise in a warm place until doubled, about 30 minutes.
  6. Punch dough down. Pinch off golf ball size pieces; roll into pencil size strips.
  7. Place on greased baking sheets, 1 inch apart. Cover and let rise 15 minutes.
  8. Combine egg white and 1 tablespoon water until frothy, and brush over sticks.
  9. Sprinkle with seed or salt. Bake at 400 degrees for 10 minutes, or until golden.

Peanut Butter Cups

  1. Melt 1 cup margarine.
  2. Stir in 1 cup peanut butter. Mix well, then add 3 1/2 cups powdered sugar and 1/4 cup DDG.
  3. Press in 9 x 13 pan OR make into individual pieces of candy in paper baking cups.
  4. Frost with 1 package melted chocolate chips.

Jan Hagle

  • 1 cup margarine
  • 1 cup sugar
  • 1 egg, separated
  • 1 cup flour
  • 1 cup DDG
  • 1/2 teaspoon cinnamon
  • 1 tablespoon water
  • 1/2 cup finely chopped nuts.
  1. Lightly grease a 15 x 10 jelly roll pan.
  2. Mix butter and sugar. Add egg yolk.
  3. Blend flours and cinnamon. Stir into butter mixture.
  4. Pat into pan.
  5. Beat water and egg white until frothy. Brush over dough and sprinkle with nuts.
  6. Bake at 350 degrees for 20 – 25 minutes until lightly brown.
  7. Cut into bars immediately.

Cocktail Meatballs

  • 1 pound hamburger
  • 1/2 cup DDG
  • 1/4 cup sour cream
  • 1/2 tablespoon minced dried onion
  • 1/2 teaspoon of each: garlic salt, worcestershire sauce, nutmeg.
  • 1 egg – slightly beaten
  1. Mix all ingredients well with a fork. Form into tiny meat balls.
  2. Brown in skillet on all sides in 1/4 cup oil, OR place on baking sheet in oven (do not have them touching each other) and brown in oven. Makes about 30 meat balls.

Meat balls may be served hot or cold on toothpicks Or they can be placed in a crock pot with gravy or sweet and sour sauce and simmer for at least 1 1/2 hours.