o 350\u00b0F.
Combine gingersnap crumbs, sugar, and ginger in
ix for topping.
Combine gingersnap crumbs, and remaining cake mix
poon pastry cream into the gingersnap crust. Arrange orange segments on
edium bowl, mix together the gingersnap crumbs, light brown sugar and
Combine gingersnap crumbs and ginger in small bowl; set aside.
Beat cream cheese in small bowl at medium speed with electric mixer until smooth. Add yogurt and vanilla. Beat at low speed until smooth and well blended. Stir in chopped peaches.
Divide peach mixture between two 6 oz. custard cups. Cover and refrigerate 1 hour. Top each serving with half of gingersnap crumb mixture just before serving.
Preheat oven to 375F.
Place gingersnaps and margarine in food processor; process until finely ground.
Press gingersnap mixture into 8\" pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor.
Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed.
Spoon apple-cranberry filling into another 8\" pie plate or casserole dish.
Sprinkle with granulated sugar.
Bake 35 min or until tender.
Spoon filling into gingersnap crust and serve immediately.
cool completely.
Arrange 32 gingersnap cookies in a single layer
Preheat oven to 375\u00b0.
Place gingersnaps and margarine in food processor.
Process until gingersnaps are finely ground. Press gingersnap mixture onto bottom and up side of 8-inch pie plate.
Bake 5 to 8 minutes and cool.
Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.
hilled.
Combine graham crumbs, gingersnap crumbs, and margarine in 8
an drippings.
To prepare gingersnap gravy, pour off pan juices
Preheat oven to 425\u00b0.
In large mixing bowl, beat together eggs, pumpkin, brown sugar, orange peel, salt and spices at medium speed until blended.
Gradually beat in milk, evaporated milk and orange liqueur at low speed.
Pour into baked gingersnap crust. Fold narrow strips of foil around edge to prevent burning.
Bake for 10 minutes.
Reduce heat to 350\u00b0 and bake for 40 to 50 minutes or until center is still a bit soft but the rest of pie is set. Refrigerate leftovers.
about 1 hour. Serve.
Gingersnap Crust:Preheat the oven to
Mix meat, bread crumbs, onion, salt, pepper, 3 teaspoons lemon juice and water in bowl.
Mix well; form into 1-inch balls.
Heat margarine in medium skillet; brown meatballs.
Remove balls from pan.
Add beef broth and 3 teaspoons lemon juice to pan drippings. Bring to boil; add brown sugar and gingersnap crumbs.
Add meatballs to sauce; cook, covered, 10 minutes.
Stir once; allow to simmer, uncovered, 5 minutes.
RUST:
Thoroughly blend the gingersnap crumbs and melted butter. Press
combine 1-1/2 cups gingersnap crumbs with powdered sugar and
teaspoons pepper.
Process gingersnap cookies in a food processor
hilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake
Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
gg mixture.
Spoon into Gingersnap crust.
Freeze 2 hours