pring form pan for this recipe. You will also need to
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.
an use the exact same recipe for the crust, but you
*Cookies baked with butter will be soft and chewy; cookies baked with Crisco will be crunchier.
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.
In a large bowl combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves.
Beat with an electric mixer on medium to high speed till combined.
Beat or stir in remaining flour.
Shape dough into 1-inch balls.
Roll balls in the granulated sugar to coat.
Place ball 2 inches apart on ungreased cookie sheet.
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.
Set oven to 375 degrees.
In a mixing bowl, cream butter and sugar.
Add in the eggs, beating well after each addition.
Beat in molasses and sour cream.
Combine flour, ginger, baking soda, allspice, cinnamon and nutmeg; gradually add to the creamed mixture.
Stir in raisins and walnuts.
Drop by tablespoons (1-inch apart) on greased cookie sheets.
Bake for 10-12 minutes, or until edges begin to brown.
Remove to wire racks; cool.
o 300\u00b0F. Process the cookies in a food processor until
Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg,
Gingersnaps -- Just add all the cookies to a baggie and crush
oad, ground cloves, cinnamon and ginger.
Add dry ingredients to
archment paper.
Bake the cookies until puffed and cracked on
o blend. Mix in crystallized ginger. Using electric mixer, beat brown
Combine flour, ginger, soda, cinnamon, cloves and salt.
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking
Combine beef, eggs, crumbs, 1/4 cup water, onions, salt and pepper.
Shape into 1 1/2-inch balls.
Set aside.
In a large skillet, bring remaining water to a boil.
Add bouillon cubes, brown sugar, raisins, lemon juice and ginger snaps.
Stir until thoroughly combined.
Add meat balls to skillet; simmer, uncovered, for 20 minutes or until meat is no longer pink.
Stir occasionally.
Serve over noodles.
ombine the flour, baking soda, ginger, salt, cinnamon, and cloves.
ix the marmalade and ground ginger.
Put the whiskey, marmalade
lour, soda, star anise, ground ginger and salt.
Melt butter