aking process, combine the ginger snaps cookie crumbs and melted butter. Pull
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.
and place on an ungreased cookie sheet, sugar side up.
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.
br>Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
Bake in the preheated oven until golden brown, 10 to 15 minutes.
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking
nd cook, stirring frequently, until crispy, Remove, drain on paper towel
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
Mix molasses, shortening, brown sugar and water.
Stir in remaining ingredients.
Cover and chill 4 hours or until firm. On floured board, roll out dough 1/2 at a time until paper thin. Cut with 2-inch round cookie cutter.
Place 1/2-inch apart on ungreased pan.
Bake at 350\u00b0 for 5 to 7 minutes or until edges are barely brown.
Makes 48.
Mix shortening and sugar, then add egg and molasses.
Sift the dry ingredients and add to first mixture. Using hands roll into balls the size of a walnut.
Dip top in sugar and place on cookie sheet.
Leave space between each for spreading.
Cream the butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and then add to creamed mixture.
Mix well.
Refrigerate for 24 hours. Roll in balls (2-inches in diameter).
Roll in granulated sugar. Bake for 15 to 18 minutes at 350\u00b0.
Yields approximately 3 1/2 dozen.
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.
Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool.