SKIBO CASTLE GINGER CRUNCH
Provided by Doon Fergusson-Howlett
Yield Makes about 5 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F and grease a 13- by 9-inch metal baking pan.
- Make shortbread base:
- Sift together dry ingredients and blend in butter with your fingertips until mixture resembles coarse meal. Press evenly into bottom of pan (base will be thin). Bake in middle of oven until golden and crisp, 20 to 25 minutes.
- Make topping just before shortbread is done:
- Melt butter in a small saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer, stirring, 30 seconds.
- Pour topping:
- Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly. Cool in pan on a rack, then cut into small rectangles (8 rows lengthwise and 8 crosswise).
HONEY-GINGER CRUNCH
Create a taste of the tropics when you make this tasty crunchy snack with coconut, dried fruit and honey.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250°F. Spray large roasting pan with cooking spray.
- In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, pretzels, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 12 g, TransFat 0 g
GINGER HONEY CRUNCH CHEX MIX
Bring the sweet bounty of California's agricultural production to this snack bursting with fruit, nuts and honey-with a ginger twist.
Provided by By Betty Crocker Kitchens
Categories Snack
Yield 18
Number Of Ingredients 9
Steps:
- In large microwavable bowl, mix cereal, banana chips and almonds.
- In 2-cup microwavable measuring cup, microwave butter, brown sugar, honey and ginger uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 4 minutes, stirring and scraping bowl every minute. Stir in coconut and cranberries; microwave uncovered on High about 3 minutes or until cereal just begins to brown.
- Spread on waxed paper or foil to cool. Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 10 g, TransFat 0 g
CHICKEN GINGER AND HONEY
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Season the chicken with salt and pepper. When the oil is hot, add the chicken strips and saute until chicken is just cooked through, about 4 to 5 minutes, depending on the size of the strips. Remove the chicken from the pan and set aside.
- Add 2 more tablespoons of olive oil to the skillet and heat over medium-high heat. Add the julienned vegetables and cook until crisp tender, about 2 to 3 minutes. Season with salt and pepper, to taste. Remove the vegetables from the pan and set aside.
- Add 2 more tablespoons of olive oil to the skillet, reduce the heat to medium, and then add the fresh ginger and garlic. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Add the honey and chicken stock and let the sauce reduce slightly. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons cold water until dissolved. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, or until sauce is thickened.
- When the sauce has thickened, return the chicken and vegetables to the skillet and cook until just heated through. To serve, arrange the fried noodles as a base on each plate. Spoon the chicken, vegetables, and sauce over the noodles. Garnish with the cilantro, mint, and pickled ginger.
GINGER CRUNCH
This is SO simple to make! If you like ginger, you'll LOVE this. Think crunchy biscuit base, smothered with ginger flavoured icing topped with crystallised ginger. It's from an old Australia & New Zealand recipe book - apparently a recipe from New Zealand. We love it!
Provided by Kookaburra
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C (350F).
- Using a mixer or a food processor, cream the butter and sugar.
- Add sifted flour, ground ginger and baking powder and mix well until the mixture resembles fine breadcrumbs- you can do this with your fingers if you like, but I do it in the food processor.
- If using a food processor, scrape down sides once or twice to ensure all butter is mixed in with the flour.
- Tip mixture into a well-greased shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2" x 6 1/2") or a 20cm (8") square.
- Using your fingers or the back of a fork, spread mixture evenly then press down lightly until just firm.
- Don't press too hard or the mixture will set like concrete.
- Bake on the centre shelf of the oven for 20-25 minutes or until lightly browned.
- During the last few minutes of baking, combine all the icing (frosting) ingredients in a small saucepan and melt over a low-medium heat, stirring constantly.
- Remove the biscuit base from the oven and immediately pour hot icing mixture as evenly as possible over the base.
- Use a bread knife to spread the icing evenly over the base.
- Now, cut the pieces of crystallised ginger in half and space them out evenly on top.
- Slice into approximately 20 squares while still warm.
- Remove baking tin when cool and store in an airtight tin.
Nutrition Facts : Calories 144.8, Fat 7.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 72.2, Carbohydrate 17.9, Fiber 0.4, Sugar 6.5, Protein 1.5
GLUTEN-FREE GINGER RICE CRUNCH
Gluten-free Rice Chex® mixes up into a honey of a snack with banana, coconut, nuts and ginger.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250°F. Spray large roasting pan with cooking spray. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly.
- Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 10 g, TransFat 0 g
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