aking process, combine the ginger snaps cookie crumbs and melted butter. Pull
an use the exact same recipe for the crust, but you
Combine flour, ginger, soda, cinnamon, cloves and salt.
ven to 350 and line cookie sheet with parchment or a
ven to 350\u00b0F Line cookie sheet with parchment paper or
Beat all ingredients until smooth.
Store in refrigerator and serve with Ginger Snap Cookies (recipe found in cookie section of this book).
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking
add mix and dry ingredients in large tupperware or other bowl, stir well to blend.
combine hot water with melted butter and add to the dry ingredients, stirring to mix into a stiff dough. refrigerate for at least an hour to make easier to handle. roll 1/4 thick and cut out house shapes or cookies. bake according to directions or at 350 about 20 min or until golden brown, if you want a ginger snap cookie, bake a little longer.
Heat molasses to boiling. Add sugar, shortening, and milk. Mix well. Remove from stove. In a bowl sift together flour, cloves, baking soda, cinnamon, salt and ginger. Mix well. Add to molasses mixture and shape into a mound. Wrap in waxed paper, Chill. Roll on board lightly floured with powdered sugar until dough is almost 1/4 inch thick. Dip cookie cutter in powdered sugar each time you cut a cookie. Place on lightly greased cookie sheet
Bake in 375\u00b0 oven for about 8 minutes or until delicately browned.
Cream shortening and sugar together.
Add hot coffee to molasses.
Add to creamed mixture.
sift dry ingredients together.
Add gradually to liquid mixture.
Chill dough throughly.
roll out on a pastry cloth or wax paper.
1/8 inch thick and cut out with cookie cutters.
Bake 350 degrees for 15 to 17 minutes on a cookie sheet pan depending on how big cookies are. Less time for smaller cookies.
Enjoy! good with a glass of milk or coffee and hot tea.
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.
Combine the oleo, sugar and eggs.
Add the molasses and sour milk.
Sift
together
the flour, salt, cinnamon, ginger and baking
soda;
add\tto
the
creamed mixture.
Put in the refrigerator
for
at
least
2 hours.
Roll; cut with cutter. Bake in
a 400\u00b0 to 425\u00b0 oven for 8 to 10 minutes, or until top of cookie springs back when touched.
Burns very easily.
heets. Combine flour, baking soda, ginger, orange peel, salt, and cinnamon
water and stir into the cookie batter (make sure to mix
br>Combine almond flour, erythritol, ginger, cinnamon, salt, and nutmeg in
Sift flour with cinnamon, ginger, salt and soda.
Beat egg. Beat in sugar, shortening and molasses, then add flour and spice mixture.
Drop by small teaspoonful onto greased cookie sheet.
Do not press down.
Bake at 375\u00b0 for about 8 minutes.
egrees F.
Mix flour, ginger, baking soda, cinnamon, cloves and
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.
ags and discard. Add the Ginger Simple Syrup, lemon juice, and
Mix together thoroughly the shortening, sugar, egg, molasses. Stir in the soda dissolved in water.
Sift together the flour, salt, ginger, nutmeg, cloves and cinnamon.
Stir into egg mixture. Blend well.
Chill dough thoroughly.
Heat oven to 400\u00b0, drop by rounded teaspoons onto greased cookie sheet.
Bake 5 to 6 minutes. Makes 6 dozen or 3 dozen large cookies.