April 4th, 2008 by alice
Tags: Cookies, Ginger, Scrumptious, Soft
INGREDIENTS
- 2 1/4cupsall-purpose flour
- 2teaspoonsground ginger
- 1teaspoonbaking soda
- 1teaspoonground cinnamon
- 1/2teaspoonground cloves
- 1/4teaspoonground nutmeg
- 1/4teaspoonvanilla
- 1/4teaspoonsalt
- 3/4cupbutter, softened
- 1cupwhite sugar
- 1egg
- 1tablespoonwater
- 1/4cupmolasses
- sugar, for sprinkling
DIRECTIONS
- Preheat oven to 350 degrees.
- In a large bowl cream the cup of sugar and the butter until soft and fluffy.
- Add egg.
- Gradually, add water, vanilla and molasses,.
- Set aside.
- Sift together the flour, soda and spices.
- Add drys to wets.
- Mix until moist.
- Shape dough into 1 to 1 1/2 inch balls.
- Place 2 inches apart on an ungreased cookie sheet.
- Sprinkle with sugar.
- Slightly flatten.
- Bake 8-10 minutes (cooking time may vary by oven - so check often).
- Allow cookies to cool a bit before removing them from the sheet - 5 minutes usually does it.
- Store in an airtight container to keep softness.
- Serve and enjoy!
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April 1st, 2008 by alice
Tags: Broth, Ginger
INGREDIENTS
- 1largeonion, quartered
- 3largecarrots, coarsely chopped
- 2plum tomatoes, quartered
- 6slicesfresh gingerroot
- 3sprigsfresh cilantro (optional)
- 1teaspoonpeppercorns
- 2quartswater, see note
- 1 1/2cupsdry white wine
DIRECTIONS
- Note: Can use a very light vegetable broth with not many strong flavored vegetables in it also.
- In stock pot combine the first 6 with the stock and wine.
- Bring to boil and reduce heat and simmer, uncovered for 20 minutes.
- Let rest 20.
- Strain through a lined strainer.Use several layers of rinsed cheesecloth and discard all solids.
- The broth can be used immediately or cooled and refrigerated for 2 days.
- Freezes for up to 3 months.
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March 30th, 2008 by alice
Tags: Bundt, Cake, Ginger, Spicy
INGREDIENTS
- 1cupbutter, softened
- 1 1/4cups packeddark brown sugar
- 4eggs
- 1/4cup gratedfresh gingerroot
- 1teaspoonvanilla extract
- 1cupmilk
- 2 1/2cupsall-purpose flour
- 4teaspoonsbaking powder
- 4teaspoonsground ginger
- 1 1/2teaspoonsground cinnamon
- 1/4teaspooncloves
- 1/2teaspoonsalt
- 2tablespoonsconfectioners’ sugar, for dusting
DIRECTIONS
- Preheat oven to 350 degrees.
- Grease and flour bundt pan.
- Sift flour, ground ginger, cinnamon, cloves, baking powder and salt.
- Sit aside.
- In a large bowl, cream together brown sugar and butter until fluffy.
- Beat in eggs one at a time.
- Stir in vanilla and fresh ginger.
- Beat in flour mix alternately with Milk until completely mixed.
- Pour batter into pan.
- Bake 45-50 minutes or until cakes tests done.
- Let cool 10 minutes before removing from pan.
- Dust with confectioners’ sugar before serving.
- Serve and Enjoy!
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March 24th, 2008 by alice
Tags: Find, Ginger, Like, Other, Secretgredient, Snaps
INGREDIENTS
- 1 1/2cupsshortening
- 2cupssugar
- 2eggs
- 1/2cupmolasses
- 1tablespoonbaking soda
- 1teaspoonsalt
- 2teaspoonsginger
- 2teaspoonscinnamon
- 2tablespoonslemon juice
- 4cupsflour
- 1/2cupwhole wheat flour
DIRECTIONS
- Preheat oven to 350.
- Cream shortening and sugar; add eggs and molasses, mixing well.
- Add dry ingredients and continue mixing.Dough should form a ball.
- Cover bowl with plastic and pop in the fridge for 20-30 minutes until dough is pliable.
- Form dough into 1-inch balls; roll in EXTRA white sugar (you CAN skip this step, but why would you want to?).
- Place on UNgreased cookie sheet, about two inches apart. They will spread out, so you don’t need to press them down.
- Bake 12-13 minutes until top is crackly.Cool on rack, then store in covered container.
- During humid weather:store in tightly sealed container or they will get VERY limp and bedraggled.
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March 11th, 2008 by alice
Tags: Ginger, Lentils, Orange, Red
INGREDIENTS
- 1/2cupred lentils
- 3/4cupwater
- 3/4cup dicedcarrots
- 1tablespoonfrozen orange juice concentrate, see note
- wasabi powderor cayenne
- 1tablespoon gratedgingerroot
- 1/2cupsoy milk
- salt
- 1tablespoonrice vinegar
DIRECTIONS
- In place of the OJ use another flavor, such as apple or raspberry.Use your favorite flavored vinegar in place of the rice vinegar.
- Combine lentils, water, carrots, orange juice concentrate, and dash of the cayenne or wasabi powder in a saucepan.
- Squeeze grated ginger over the lentils. Discard the pulp.
- Cook until lentils get soft. Stir to prevent burning.
- Add soymilk and cook.Lentils should be thick and mushy.
- Season to taste with salt and drizzle on vinegar.
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