GINGER CREAM COOKIES
Soft ginger cookie. Tastes better after a few days in storage. My mom's recipe.
Provided by Jeannie Green
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
- Preheat oven to 400 degrees F (205 degrees C).
- Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 17.2 g, Cholesterol 7.8 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 186.3 mg, Sugar 8 g
GINGER CREAM COOKIES
Make and share this Ginger Cream Cookies recipe from Food.com.
Provided by Mirj2338
Categories Drop Cookies
Time 1h8m
Yield 48 ginger cream cookies
Number Of Ingredients 11
Steps:
- Cream the shortening, sugar, egg, molasses and water.
- Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon.
- Cover and chill for 1 hour.
- Preheat oven to 400 degrees F (205 degrees C).
- Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart.
- Bake for about 8 minutes.
GINGER PASTRY CREAM (FOR DOUGHNUT FILLING)
Steps:
- Combine the sugar and crystallized ginger in a food processor and process until very fine.
- Bring the milk to a bare simmer in a medium saucepan over medium-low heat.
- Whisk the egg yolks, cornstarch and ground ginger together in a large bowl. Slowly whisk in the hot milk mixture, taking care not to scramble the eggs. Return the mixture to the suacepan and cook over medium heat until very thick, 3 to 5 minutes. Transfer to a bowl, straining if necessary to remove any chunks. Stir in the crystallized ginger mixture, then cover with a sheet of plastic wrap pressed directly against the surface of the pastry cream to keep a skin from forming. Refrigerate until chilled.
- Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.
GINGER ICE CREAM
Steps:
- In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
- In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
- Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
- Chill the mixture over an ice water bath.
- Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
- Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
- Preheat the oven to 350 degrees F.
- In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
- Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
- Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.
GINGER ICE CREAM
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield 1 generous pint
Number Of Ingredients 9
Steps:
- In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
- In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.
GINGER CREAM
Three ingredients and one step are all you need to make this delicious ginger cream - a perfect condiment.
Provided by Betty Crocker Kitchens
Categories Condiment
Number Of Ingredients 3
Steps:
- Mix all ingredients. Cover and refrigerate until serving.
Nutrition Facts : ServingSize 1 Serving
GINGER-CREAM BARS
I rediscovered this old-time recipe recently and found it's everyone's favorite. Even 4-year-olds have asked for these frosted bars as nursery treats. -Carol Nagelkirk, Holland, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and granulated sugar. Sift together flour, salt, baking soda and spices; add to creamed mixture. Add eggs, 1 at a time, beating well after each addition, and molasses. Blend in coffee. Spread in a 15x10x1-in. baking pan. , Bake 20-25 minutes. Cool. For frosting, cream butter and cream cheese; add confectioners' sugar and vanilla. Spread over bars. If desired, top with nuts.
Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 126mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER CREAM
Categories Condiment/Spread Mixer Dairy Dessert Side Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine 1/4 cup water, ginger, and sugar in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until mixture is syrupy, about 5 minutes. Cool completely. Using electric mixer, beat cream in medium bowl until peaks form. Fold in ginger mixture. (Can be made 4 hours ahead. Cover and chill.)
GINGER-CREAM TART WITH RASPBERRIES
Categories Milk/Cream Berry Ginger Dessert Bake Raspberry Summer Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make shell:
- Preheat oven to 350°F.
- Blend ground shortbread, sugar, and butter in a food processor until mixture begins to clump together. Press onto bottom and up side of tart pan. Bake in middle of oven 15 minutes, then cool in pan on a rack.
- Make ginger cream:
- Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Transfer to a saucepan and cook with ginger, sugar, lemon juice, salt, and 1 cup heavy cream over moderate heat, stirring, until sugar and gelatin are dissolved. Cool to room temperature, about 1 hour.
- Whisk sour cream in a large bowl until smooth. Beat remaining cup heavy cream in another bowl with an electric mixer until it just holds soft peaks and fold into sour cream. Gently fold ginger milk into whipped cream until combined well. Pour into crust and chill until set, at least 8 hours.
- Dust tart with confectioners sugar and serve with berries.
GINGER-CREAM MERINGUE SANDWICHES
Like classy cookies? Get out the superfine sugar and crystallized ginger to make these elegant Ginger-Cream Meringue Sandwiches.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 25 servings, one meringue sandwich each.
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Trace 50 (2-inch) circles on large sheets of parchment paper; place on baking sheets. Set aside. Place 3/4 cup of the almonds in food processor; pulse until finely chopped. Set aside. Beat egg whites with electric mixer on medium speed until stiff peaks form. Add sugar, 1 Tbsp. at a time, beating until sugar is well blended and dissolved after each addition. Gently stir in finely chopped almonds.
- Spoon 1 Tbsp. egg white mixture onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds. Bake 25 to 30 min. or until meringues are golden brown. (Meringues should lift easily off the paper and sound hollow when tapped.) Cool completely.
- Mix cream cheese, ginger and honey until well blended. Spread about 2 tsp. of the cream cheese mixture onto each of 25 meringues just before serving; top each with a second meringue to make sandwich.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GINGER-CREAM SCONES
Make and share this Ginger-cream Scones recipe from Food.com.
Provided by Dreamgoddess
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Grease a cookie sheet with cooking spray.
- Combine flour, sugar, baking powder, salt and crystallized ginger in a bowl.
- Stir in the gingerroot.
- Add in enough of the 1 2/3 c whipping cream so that the dough forms a ball and leaves the sides of the bowl.
- Drop the dough (about 1/4 c) 1" apart on the cookie sheet.
- Brush each with whipping cream.
- Sprinkle each with sugar.
- Bake 12-15 minutes or until golden brown.
- Remove from oven and put on a wire rack.
- Serve warm.
Nutrition Facts : Calories 225.3, Fat 14.3, SaturatedFat 8.8, Cholesterol 52.1, Sodium 202.6, Carbohydrate 21.8, Fiber 0.6, Sugar 4.6, Protein 2.9
GINGER ICE CREAM
Provided by Corby Kummer
Categories ice creams and sorbets, dessert
Time 3h
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
- In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
- Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
- Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 43 milligrams, Sugar 19 grams
GINGER CREAMS
These are a wonderful molasses cookie & the vanilla frosting is so smooth and creamy! They have been a family favorite for years!:-) Ooh, they freeze well too.
Provided by shortstuff
Categories Drop Cookies
Time 28m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 16
Steps:
- FOR COOKIES: Mix together sugar, water, molasses, shortening and egg.
- Sift together remaining dry ingredients and add to molasses mixture.
- Bake@ 400 for 8 minutes.
- Cool~ Frost with Vanilla Frosting.
- FOR FROSTING: Mix together sugar and butter; beat in vanilla and enough milk to make it smooth and of spreading consistency.
Nutrition Facts : Calories 4460.9, Fat 139.4, SaturatedFat 59, Cholesterol 378.3, Sodium 2390, Carbohydrate 781.3, Fiber 8.2, Sugar 548.2, Protein 34.1
GINGER ICE CREAM
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
- Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
- Stir ginger into custard. Cover and let stand 30 minutes.
- Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.
Nutrition Facts : Calories 251 g, Fat 18 g, Protein 4 g
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