ogether flour, baking soda, salt, ginger, cinnamon, and allspice in medium
ntil fluffy. Stir in the crystallized ginger. Sift together the flour, baking
cream together butter and sugar for 2 minutes or until light
he flour, baking powder, ground ginger and salt. Set aside.
Whisk flour, crystallized ginger, ground ginger, and salt together in a
ngredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
large bowl, add the crystallized ginger and stir to mix.
o 375.
Mix sugar, crystallized ginger and lemon zest and process
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 a boil and cook for 15 minutes. Drain, cover
ver medium-high heat. Cook for 3 mins, swirling pan often
sugar, ground ginger, crystallized ginger, and lemon zest on low speed for 10-15
Vanilla Bean -- Add 1 vanilla bean, split lengthwise, to 2 cups sugar, store 1 week before using.
Peppermint Stick -- In a food processor, combine 2 cups sugar and 1 candy cane or use any peppermint candy, broken into pieces, store 2 days before using.
Lovely Lavender -- Tie 2 tablespoons dried lavender in cheesecloth.Add it to 2 cups sugar, store 2 weeks before using.
Cinnamon- Ginger -- In food processor, combine 2 cups sugar, 2 Tblsp. crystallized ginger and 1 teaspoons ground cinnamon, process, store 1 week before using.
br>Add the pumpkin,cinnamon, ginger, and salt and continue beating
To prepare ginger syrup, place sugar, grated ginger, and water in a medium saucepan; bring to boil. Reduce heat to low and simmer for 1 hour until ginger flavor is strong. Strain mixture and refrigerate to chill.
To prepare Ginger-Apple Sparkler, place one tablespoon ginger syrup in each glass (use short tumblers).
Fill with ice cubes, pour in 1/2 cup cider and stir to combine.
Garnish with cinnamon stick and crystallized ginger.
ag of crystallized ginger and pop a few in your mouth for \"cooking
Preheat oven to 350\u00b0F. Line a 12x8 inch rimmed baking tray with parchment paper.
Combine flour, sugar, butter and ground ginger in a food processor and pulse to form very fine crumbs. Press mixture firmly into prepared pan. Bake for 20 mins, or until golden brown.
Meanwhile, to make the icing, melt butter in a medium saucepan. Whisk in honey and ginger until combined. Whisk in powdered sugar until smooth. Pour over base while both are still warm. Sprinkle with crystallized ginger then set aside to cool.
Cut into bars to serve.
sugar, baking powder, cinnamon, ground ginger, cloves, and salt.
Add
o low and simmer, uncovered, for 4-5 mins, stirring occasionally
ea-size chunks. Stir in crystallized ginger.
Beat egg with vanilla