ogether flour, baking soda, salt, ginger, cinnamon, and allspice in medium
Stir into batter. Stir in crystallized ginger. The batter will be thick
he flour, baking powder, ground ginger and salt. Set aside.
Whisk flour, crystallized ginger, ground ginger, and salt together in a
ntil fluffy. Stir in the crystallized ginger. Sift together the flour, baking
ngredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
Combine first 6 ingredients in heavy medium saucepan.
Bring to a boil, stirring until sugar dissolves.
Boil until cranberries pop, stirring occasionally, about 5 minutes.
Cool. Mix in crystallized ginger.
Cover and refrigerate.
large bowl, add the crystallized ginger and stir to mix.
o 375.
Mix sugar, crystallized ginger and lemon zest and process
ightly. Open the bag of crystallized ginger and pop a few in
lour, soda, star anise, ground ginger and salt.
Melt butter
whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown
br>Add the pumpkin,cinnamon, ginger, and salt and continue beating
Sprinkle 2/3 of the crystallized ginger over base of bowl and
Sterilize 6 half-pint jars and lids and set them aside.
In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.
lternately with yoghurt; beat in ginger; this makes a very thick
To prepare ginger syrup, place sugar, grated ginger, and water in a medium saucepan; bring to boil. Reduce heat to low and simmer for 1 hour until ginger flavor is strong. Strain mixture and refrigerate to chill.
To prepare Ginger-Apple Sparkler, place one tablespoon ginger syrup in each glass (use short tumblers).
Fill with ice cubes, pour in 1/2 cup cider and stir to combine.
Garnish with cinnamon stick and crystallized ginger.
Preheat oven to 350\u00b0F. Line a 12x8 inch rimmed baking tray with parchment paper.
Combine flour, sugar, butter and ground ginger in a food processor and pulse to form very fine crumbs. Press mixture firmly into prepared pan. Bake for 20 mins, or until golden brown.
Meanwhile, to make the icing, melt butter in a medium saucepan. Whisk in honey and ginger until combined. Whisk in powdered sugar until smooth. Pour over base while both are still warm. Sprinkle with crystallized ginger then set aside to cool.
Cut into bars to serve.
baking soda, salt, sugar, ground ginger, crystallized ginger, and lemon zest on low
emaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover