Benne Seed Dressing Sesame Seed Dressing Recipes

EASY SESAME DRESSING

Steps:

• Whisk olive oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until dressing is evenly mixed.

BENNE WAFERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch closes so that they don 't burn.
• In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.
• Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet.
• Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.

SESAME DRESSING

Steps:

• In a small bowl, whisk together the soy sauce, rice wine vinegar, red wine vinegar, lemon juice, sesame oil, sugar, salt and garlic.
• Gradually whisk in the vegetable oil until well blended.

SESAME SALAD DRESSING

Steps:

• In a small bowl, whisk all of the ingredients. Cover and store in the refrigerator.

BENNE BRITTLE

Steps:

• Generously grease 15x10-inch pan with sides with butter.
• In ungreased heavy skillet, cook benne seed over medium-low heat 5 to 7 minutes, stirring constantly, until golden brown. Remove from skillet.
• In same skillet, cook sugar and water over low heat 10 minutes, stirring constantly, until sugar melts. Remove from heat; stir in benne seed and vanilla.
• Pour into pan. Quickly spread to 1/8-inch thickness, using metal spatula. Cool completely, about 20 minutes. Break into pieces. Store in airtight container.

BENNE' SEED DRESSING (SESAME SEED DRESSING)

Steps:

• In a blender, add each ingredient in the order listed.
• Blend on medium speed until the ingredients are well mixed.
• Will keep well for several weeks in the refrigerator.

BENNE SEED WAFERS

Steps:

• Preheat oven to 350°. Place sesame seeds on an ungreased baking sheet. Bake until fragrant and lightly browned, 10-15 minutes; cool., Reduce oven temperature to 300°. In a large bowl, beat brown sugar and butter until crumbly. Beat in egg and vanilla extract. In a small bowl, whisk together flour, salt and baking powder. Gradually beat into sugar mixture. Add cooled sesame seeds and stir to combine., Roll level teaspoons into balls. Place 2 in. apart onto parchment-lined baking sheets. Reduce oven temperature to 275°; bake until set but still soft, 18-20 minutes. Cool on pan 5 minutes before removing to a wire rack to cool completely. , For optional chocolate drizzle, in a large microwave-safe bowl, melt chocolate, uncovered, at 50% power until melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Add shortening and stir until melted. Drizzle over cookies; let stand until set.

SESAME SEED SALAD DRESSING

Steps:

• Combine ingredients in jar and shake well.
• Refrigerate until ready to use.

POPPY SEED/SESAME SEED DRESSING

Steps:

• Mix all dressing ingredients in blender.
• Pour over salad and toss.

BENNE COOKIES

Steps:

• Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter.
• Melt 1 tablespoon butter in a cast-iron skillet over medium heat and add the benne seeds, stirring them until coated. Toast the seeds, stirring frequently, until fragrant and darkened a shade, 2 to 3 minutes. Take care not to burn the seeds and turn down the heat if needed. Scrape onto a plate and let cool completely.
• Whisk the flour, baking soda and salt together in a medium bowl.
• In a large bowl, cream together the remaining 8 tablespoons/115 grams butter and both sugars until well combined and fluffy. Add the egg and beat well. Add the cooled toasted benne seeds and the vanilla, then stir in the flour mixture.
• Drop rounded teaspoonfuls of the cookie dough at least 2 1/2 inches apart on 1 prepared cookie sheet. Bake for 8 to 10 minutes, until golden brown around the edges. Remove the wafers from the cookie sheet immediately and place on waxed or parchment paper to cool. Repeat with the remaining dough on the second cookie sheet, reusing the first sheet when it's cool, if needed.