For your crust:
You will
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.
nd store in the refrigerator for 3-4 days (the longer
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.
and 2 teaspoons of ground ginger. Stir in the cold water
combine the chicken wings, scallions, ginger, sesame oil and salt. Toss
arge bowl, combine the crushed ginger snaps and coconut. Stir in butter
Gather all ingredients! This recipe goes so quickly that you
an use the exact same recipe for the crust, but you only
o 350\u00b0F.
Combine ginger snap crumbs and melted butter
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.
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
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
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.
ust combined. Fold in the ginger.
Beat the egg whites
Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat ...
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.