Ginger Lemon Delights Recipes

Steps:

• Heat oven to 375°F. In large bowl, stir cookie ingredients until very soft dough forms (dough will be sticky).
• On ungreased cookie sheets, drop dough with 1 tablespoon-size cookie scoop or by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, stir powdered sugar, lemon peel and lemon juice until smooth. Spread glaze on cookies. Sprinkle with crystallized ginger.

Steps:

• Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.
• Chill at least 1 hour.
• Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below).
• Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator.
• Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

Steps:

• Mix flour, pecans, sugar and margarine and press into a 9x12x2 inch baking dish.
• Bake 15 minutes at 350 degrees.
• While crust cools, mix sugar, cream cheese and 1 cup of cool whip.
• Spread over cooled crust.
• Beat pudding as directed on package and spread over cream cheese mixture.
• Spread Cool Whip over pudding mixture and sprinkle with some chopped pecans for garnish, if desired.
• Refrigerate for at least 4 hours.
• Cut into squares to serve.

Steps:

• Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
• Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

Steps:

• Preheat oven to 350°F.
• Grease a cake tin with 1 teaspoons of butter.
• Tap in 1 teaspoons of flour to the tin so that the tin is lightly dusted with flour.
• In a clean bowl, sift together the flour, baking soda, salt and the spices.
• Beat the egg into a large bowl.
• Add brown sugar and cream well.
• Fold in the butter, molasses and ginger.
• Pour in the coffee and vanilla essence. Mix well to combine.
• Now, add the flour mixture and buttermilk alternating with each other. Keep mixing as you gradually add these to the bread batter.
• Pour the prepared batter into the greased and floured cake tin.
• To distribute the batter evenly in the tin, beginning at the edge of the bread, move your index finger in a spiral through the top 1/4 inch of the batter until you reach the centre.
• Bake for 25-30 minutes or until a thin, sharp knife inserted in the centre of the bread comes out clean.
• Cool the bread on a wire rack for 20 minutes and then unmould carefully by running a knife around the edges of the pan and then inverting the bread onto a rack.
• Allow it to cool completely.
• Place the bread upside down on a plate.
• Sift the confectioner's sugar on top of the bread, slice and serve!
• Note: If you do not have buttermilk on hand, you can prepare it at home. Here's how:.
• Take 3/4 cup of milk and add the juice of 1 lemon to it. Do not mix. Let the mixture curdle. After 10 minutes, mix and use instead of buttermilk.
• For the Spicy Ginger Cookies:.
• Combine the sugar, baking soda, ginger, pepper, cloves, nutmeg, allspice and cayenne in a bowl.
• In a large bowl, cream together the butter and sugar mixture until it appears pale and fluffy.
• Add maple syrup or honey and the molasses and beat well.
• Fold in the flour, one cup at a time.
• If the dough is too dry, you may stir in the milk.
• Divide the dough into 4 equal parts.
• Shape into 4(9-by-1-inch) logs.
• Wrap in plastic wrap or clingfilm.
• Refrigerate for atleast 24 hours or freeze the dough for upto 2 months. Allow to thaw in the refrigerator many hours before slicing.
• Preheat oven to 350°F.
• Use a sharp thin knife to slice the dough into 1/8 inch-thickness discs.
• Arrange discs on cookie sheets.
• Bake for 9-11 minutes, i.e., until the cookies are firm and just beginning to brown.
• Transfer to a wire rack and allow to cool completely before serving.
• Enjoy!
• Note: The amount of pepper can be cut back on and the cayenne omitted altogether for a less spicy cookie.