Sweet Ginger Crunch Recipes
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).
SWEET GINGER CRUNCH
This trail mix, updated with crystallized ginger, is ready in a flash. It's great to have on hand when you need a grab-and-go snack.
Yield serves 5, 1/2 cup per serving
Number Of Ingredients 7
Steps:
- In a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Pour into a medium bowl.
- Stir in the remaining ingredients except the orange zest. Sprinkle the zest evenly over the mixture. Toss until well blended. Store in an airtight container for up to two weeks.
- Adding the orange zest separately helps distribute it more evenly.
- (Per Serving)
- Calories: 146
- Total Fat: 3.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 0mg
- Sodium: 167mg
- Carbohydrates: 28g
- Fiber: 4g
- Sugars: 12g
- Protein: 4g
- Dietary Exchanges
- 1 Starch
- 1 Carbohydrate
- 1 Fat
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