In medium pot, combine all ingredients except pumpkin puree and cookies. Mix well with wire whip and place over low heat. Mix periodically until the mixture thickens and slightly boils. Add pumpkin and mix well.
Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.
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.
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.
cool completely.
Arrange 32 gingersnap cookies in a single layer over
75 degrees oven for 9 to 11
teaspoons pepper.
Process gingersnap cookies in a food processor to
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.
Put dry ingredients together in one bowl.
Cream sugar and shortening in mixing bowl.
Add eggs and vanilla.
Next add flour and sour cream alternately.
Put in refrigerator for 2 hours. Roll out on floured board and cut with cookie cutter (cut bottom thicker than your top for raisin filled cookies).
Cut thick and bake at 450\u00b0 for 10 minutes.
The secret to keeping them soft is baking them at a high temperature and cutting them thick.
Makes 2 1/2 to 3 dozen raisin filled.
Makes 6 dozen sugar cookies.
Sift together dry ingredients.
In separate bowl, combine shortening, sugar, extract, molasses and eggs.
Add dry ingredients.
Add hot water last.
Drop by teaspoons on greased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
b>cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for
o 350\u00b0F.
Combine gingersnap crumbs, sugar, and ginger in
- 7 minutes for soft cookies or 8 - 9 minutes for crisp ones. Cool
ith baking paper.
Process cookies in food processor until fine
0). The cookies and pie filling
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
oiling and reduce heat. Simmer for 20 minutes or until vegetables
o 425\u00b0.
Place gingersnap cookies in food processor or blender
o 350 degrees F. For crust place cookies in large food processor
ool on a cooling rack for about 30 minutes.
In
killet over medium-high heat for 4-5 minutes or until