pring form pan for this recipe. You will also need to
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.
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.
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.
Gather all ingredients! This recipe goes so quickly that you
an use the exact same recipe for the crust, but 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
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.
oad, ground cloves, cinnamon and ginger.
Add dry ingredients to
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.
Crust: Mix crushed ginger snaps, but ter and 1 tablespoon
o 350\u00b0F.
Combine ginger snap crumbs and melted butter
Blend cream cheese, powder sugar, pumpkin pie filling and ginger together until well blended.
Serve on ginger snaps.
Heat oven to 375F.
In medium bowl, combine ginger snaps and butter.
Press mixture in bottom and sides of a 9-inch pie pan.
Bake for 8 minutes.
Allow to cool completely.
In a large bowl, combine pumpkin,sugar and spices.
Stir in frozen yogurt.
Spoon mixture into prepared crust.
Freeze at least 2 hours before serving.
Top with whipped cream or Cool Whip and ground nutmeg.
dd brown sugar, raisins, crumbled ginger snaps (I pound these out in
In a small bowl, combine crushed ginger snaps, sugar, and melted butter. Blend well. Press the crust with a spoon into a 10-inch springform pan. Make sure to cover the bottom and the sides evenly. Bake the crust at 350 degrees for 8-10 minutes, and then let it cool. In a large bowl, mix cream cheese and dry ingredients until smooth. Add sour cream to the mixture. Beat in the eggs. Add Apple Butter and butter, and beat until smooth. Pour the mixture into the prepared ginger snap crust. Bake at 350 in a water bath for about 2 hours.
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
Cream 1 cup sugar, egg, butter and a pinch of salt together. Beat for 3-4 mins until creamy. Add flour, baking powder and 1 tsp ginger and mix until smooth. Shape into 30 balls. Mix remaining sugar and ginger. Roll balls in sugar mixture. Place 15 balls on each tray and bake for 6-7 mins. Let cool on a wire rack.
ust combined. Fold in the ginger.
Beat the egg whites
Soak the meat in the refrigerator for about 24 hours before cooking. Drain off meat and save the juice. Put the roast in a roasting pan in the oven about 1/2 hour uncovered on 350\u00b0. Add the drained juice to the roast and cook uncovered an additional 1 hour.
Put 6 ginger snaps in the juice (It makes a nice thick gravy). Put a cover on the roasting pan and cook about 1 hour covered or until meat is tender and done.