Process 2/3 of the cookies until fine crumbs form. Spoon into six dessert glasses. Place on a tray.
In a small bowl, combine 1 tbsp lemon juice and 2 tsp water. Sprinkle over cookie crumbs in glasses.
Place remaining juice into a large bowl and add zest. Add cream cheese, cream and ginger to bowl. Whisk until smooth and thick. Spoon mixture over cookie base in glasses. Sprinkle with reserved ginger and chill for 20 mins. Stand at room temperature for 10 mins before serving. Serve with remaining ginger snaps.
he baking process, combine the ginger snaps cookie crumbs and melted butter. Pull
pring form pan for this recipe. You will also need to
Preheat oven to 350\u00b0 F (180\u00b0C).
Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
Press into pie or tart tin.
Bake for 10-15 minutes, just until brown.
Allow to cool completely before filling. The crust will get crispier and crispier as it cools.
Combine ice cream and ginger snaps in a large bowl until well blended. Return to ice cream container. Freeze for 3 hours or overnight until firm.
Place rhubarb, apple juice and sugar in a medium saucepan in high heat. Bring to a boil. Reduce heat to low and simmer for 4-5 mins until rhubarb is tender. Cool slightly.
Serve ice cream topped with rhubarb sauce.
Gather all ingredients! This recipe goes so quickly that you
Preset oven to 350.
Crust: Place pie crust (store bought) in deep dish pie plate. Mix ginger snaps, powdered sugar, 1 cup pecans (crushed), 1/4 cup melted butter and pack into bottom of pie crust. Bake 10 min, cool 30 min.
Filling: Mix pumpkin and next six ingredients. Put pie plate on cookie sheet and bake 30 minutes. Sprinkle struesel and bake 40 - 45 min. Cover edges of pie crust towards end.
arge bowl, combine the crushed ginger snaps and coconut. Stir in butter
he butter until combined. Press cookie mixture evenly over the base
Cream sugar and shortening, add egg, and then the remaining ingredients. When mixed, roll into small balls the size of a marble (about 1 teaspoonful) in palm of hand. Dip in mixture of sugar and cinnamon (additional to that in recipe). Bake at 350 about 15 minutes, leaving space on cooking sheet for them to spread. Do not mash the round balls down on cookie sheet.
o 350\u00b0F.
Combine ginger snap crumbs and melted butter
oad, ground cloves, cinnamon and ginger.
Add dry ingredients to
he pie crust, crush the ginger snap cookies and the walnuts
Combine flour, ginger and salt and set aside.
In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.
an use the exact same recipe for the crust, but you
(175 degrees C). Grease cookie sheets.
In a large
ogether the flour, baking soda, ginger, cinnamon, and cloves; stir into
lemon juice and rind, ground ginger and cinnamon in a large
Spray loaf pan with cooking spray.
In saucepan, combine pudding and gelatin.
Gradually whisk in milk.
Bring to boil while whisking.
Remove from heat.
Whisk in pumpkin and vanilla.
Place pan in a bowl of ice water.
Whisk until cool.
Whisk in all but 3/4 cup topping.
Pour 1/2 mousse into loaf pan.
Sprinkle with 3/4 cup ginger snaps.
Top with remaining mousse.
Cover and chill for 4 hours.
Unmold and garnish with remaining topping and ginger snaps.
ombine the flour, baking soda, ginger, salt, cinnamon, and cloves.