CORN SUGAR GROCERY STORE RECIPES

Steps:

• To make the classic cookie dough, whisk together the flour, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, stir together the butter, almond milk, vanilla extract, butter extract, and liquid stevia. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated.
• Transfer the dough to the center of a large sheet of plastic wrap, and shape into a long that’s 1 ½” in diameter and approximately 4 ½” long. Tightly seal inside of plastic wrap. Lay the wrapped cookie dough inside of a jar (I used this one, which is about 6” tall and 3 ¼” in diameter!) to prevent the bottom from flattening, and place in the freezer while making the pumpkin cookie dough.
• To make the pumpkin cookie dough, whisk together the flour, cinnamon, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, vanilla extract, butter extract, and liquid stevia. Stir in the pumpkin purée. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated.
• Transfer the dough to the center of a large sheet of plastic wrap, and shape into a rectangle that’s approximately 4 ½” tall and 6 ½” wide. (I just use my hands and moisten them with a bit of water if the cookie dough is too sticky!) Remove the classic cookie dough from the freezer, and remove its plastic wrap. Reshape it into a cylinder, if necessary. Lay it on the pumpkin cookie dough rectangle, and gently roll the pumpkin cookie dough around the classic cookie dough to form a log shape (it should kind of look like a burrito!). Pinch the edges of the pumpkin cookie dough to seal it shut, and gently roll it back and forth a few times to smooth out the seam and any other cracks in the cookie dough. Tightly seal inside of plastic wrap. Lay the wrapped cookie dough log inside of a jar (I used a larger one about 6 ?” tall and 4 ¼” in diameter – see my blog post above!) to prevent the bottom from flattening, and place in the freezer while making the chocolate cookie dough.
• To make the chocolate cookie dough, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, almond milk, vanilla extract, butter extract, and liquid stevia. Stir in the pumpkin purée. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated.
• Transfer the dough to the center of a large sheet of plastic wrap, and shape into a rectangle that’s approximately 4 ½” tall and 10 ¼” wide. (I just use my hands and moisten them with a bit of water if the cookie dough is too sticky!) Remove the cookie dough log from the freezer, and remove its plastic wrap. Reshape it into a cylinder, if necessary. Lay it on the chocolate cookie dough rectangle, and gently roll the chocolate cookie dough around the log of classic and pumpkin cookie doughs. Pinch the edges of the chocolate cookie dough to seal it shut, and gently roll it back and forth a few times to smooth out the seam and any other cracks in the cookie dough. Tightly seal inside of plastic wrap. Lay the wrapped cookie dough log inside of a jar (I used the same larger one – see my blog post above!) to prevent the bottom from flattening. Refrigerate for at least 20 hours or up to 4 days.
• Preheat the oven to 350°F. Line three baking sheets with silicone baking mats or parchment paper.
• Remove the cookie dough log from the refrigerator. Peel off the plastic wrap. Reshape the log into a cylinder, if necessary.
• Place it on its long side. Using a serrated knife, slice off a disc from one end. Reshape the log into a cylinder again, if necessary, and place it upright (to prevent the long side from flattening).
• Reshape the disc into a circle, if necessary. Using a filet knife, slice the disc into 6 wedges. If the two sides of any wedge spanning all 3 layers aren’t even (aka not the bottom chocolate edge!), then gently nudge those sides to form a more even triangular shape. Place each wedge onto the prepared baking sheet. Lay a sheet of plastic wrap or a clean, dry towel over the top to prevent the cookie dough from drying out.
• Repeat Steps 9 and 10 for the rest of the cookie dough log. Other than the first and last disc, each disc should be approximately ?” wide. (The first and last will most likely be thicker, to account for the uneven edges!) At any point, if the cookie dough log starts to get too soft and the bottom flattens a lot when slicing discs with the serrated knife, tightly wrap it in plastic wrap, and place it in the freezer for 10-15 minutes or until it’s firmer and easier to work with.
• Bake each tray of cookies at 350°F for 5 minutes. (Do not overbake!) Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Steps:

• The first step is to gather all your equipment and ingredients. Start with a clean work area and clean equipment.
• Pour water into a large cooking pot and heat to 165°F. Once your water has reached 165°F remove your pot from heat.
• Add in your crushed corn, stirring well for 3 to 5 minutes to fully incorporate.
• Once the cornmeal has been incorporated stir for 30 seconds every five minutes. You will notice your mash is taking on a ‘gel’ like texture. This is a sign the enzymes are being broken down.
• Monitor the temperature of your mash. Once it reaches 152°F you are ready to add the barley. Stir for 1-2 minutes and put the lid on the pot to rest for 90 minutes.
• When your mash is almost finished resting (around the 75 minute mark) it is time to make your yeast starter.