he flour, baking powder, ground ginger and salt. Set aside.
large bowl, add the crystallized ginger and stir to mix.
lternately with yoghurt; beat in ginger; this makes a very thick
ogether flour, baking soda, salt, ginger, cinnamon, and allspice in medium
Stir into batter. Stir in crystallized ginger. The batter will be thick
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.
o 375.
Mix sugar, crystallized ginger and lemon zest and process
whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar
owl.
Add butter and using a pastry blender to break
preheat to 350\u00b0.
Using a stand mixer fitted with
ightly. Open the bag of crystallized ginger and pop a few in
In a bowl, using an electric mixer, beat together cream cheese, butter, and salt until creamy.
With mixer on low speed, beat in powdered sugar, 1/2 cup at a time. Increase speed to medium-high and beat until light and fluffy.
Add crystallized ginger and ground ginger, beating until well mixed.
Beat in flour and ground ginger. Add lemon juice and beat
lour, soda, star anise, ground ginger and salt.
Melt butter
pices in medium bowl.
Using electric mixer, cream butter with
he eggs, milk, pumpkin (if using above variation)and butter until
ith ground ginger and salt.
In a large bowl, using an