aking process, combine the ginger snaps cookie crumbs and melted butter. Pull
ours, and then roll the cookie dough into balls. Roll the
an use the exact same recipe for the crust, but you
ven to 350 and line cookie sheet with parchment or a
Beat all ingredients until smooth.
Store in refrigerator and serve with Ginger Snap Cookies (recipe found in cookie section of this book).
add mix and dry ingredients in large tupperware or other bowl, stir well to blend.
combine hot water with melted butter and add to the dry ingredients, stirring to mix into a stiff dough. refrigerate for at least an hour to make easier to handle. roll 1/4 thick and cut out house shapes or cookies. bake according to directions or at 350 about 20 min or until golden brown, if you want a ginger snap cookie, bake a little longer.
Heat molasses to boiling. Add sugar, shortening, and milk. Mix well. Remove from stove. In a bowl sift together flour, cloves, baking soda, cinnamon, salt and ginger. Mix well. Add to molasses mixture and shape into a mound. Wrap in waxed paper, Chill. Roll on board lightly floured with powdered sugar until dough is almost 1/4 inch thick. Dip cookie cutter in powdered sugar each time you cut a cookie. Place on lightly greased cookie sheet
Bake in 375\u00b0 oven for about 8 minutes or until delicately browned.
Cream shortening and sugar together.
Add hot coffee to molasses.
Add to creamed mixture.
sift dry ingredients together.
Add gradually to liquid mixture.
Chill dough throughly.
roll out on a pastry cloth or wax paper.
1/8 inch thick and cut out with cookie cutters.
Bake 350 degrees for 15 to 17 minutes on a cookie sheet pan depending on how big cookies are. Less time for smaller cookies.
Enjoy! good with a glass of milk or coffee and hot tea.
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.
ngredients except sugar and crystallized ginger. Stir into butter mixture. Cover
lour, baking soda, ground ginger, allspice and crystallized ginger; set aside. In
Cream together the sugar, shortening, eggs and molasses until fluffy. Sift together dry ingredients and add to creamed mixture. Roll small (walnut size) balls of dough in sugar and bake on a cookie sheet in a 350\u00b0 oven for about 10 minutes or until crinkled and brown. Cool on cookie racks covered with paper towels with cookies on top of paper. Makes 3 1/2 to 4 dozen.
br>Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in
Mix first 5 ingredients together.
Add flour, soda, salt, ginger, cinnamon and cloves.
Chill.
Roll in balls, dip top side in sugar and sprinkle with 2 to 3 drops of water.
Set balls on cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking
Melt butter in a 3-quart saucepan over low heat. Remove from heat and cool 10 minutes. Add sugar, molasses and egg and beat well. Sift together next 6 ingredients. Add to butter/sugar mixture and mix well. Chill 1 hour. Form into 1-inch balls. Roll in sugar and place on greased cookie sheet 2-inches apart. Bake 7 to 8 minutes at 350\u00b0. Do not overbake. Yield: 36.
lour, baking soda, salt, cinnamon, ginger and cloves into a medium
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.
ags and discard. Add the Ginger Simple Syrup, lemon juice, and
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions& salt and place in