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Hard Ginger Nut Biscuits
Dessert European

Hard Ginger Nut Biscuits

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
  2. 2 Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
  3. 3 Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
  4. 4 Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
  5. 5 Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

By ceejblag

Congresbury Ginger Shortcake
Dessert European

Congresbury Ginger Shortcake

4.3

Prep
20 min
Cook
20 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan or springform pan.
  2. 2 Cream the 1/2 cup butter and 1/4 cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.
  3. 3 Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.
  4. 4 Transfer the cake to a serving plate. Combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.

By Jay

Spiced Farmhouse Fairy Cakes
Dessert European

Spiced Farmhouse Fairy Cakes

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
  2. 2 In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

By Sheikspear

Burrebrede (Scottish Shortbread)
Dessert European

Burrebrede (Scottish Shortbread)

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
  3. 3 Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
  4. 4 Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

By TECHIMPAIRED

German Honey Cookies
Dessert European

German Honey Cookies

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Heat sugar, butter, and honey in a saucepan over low heat, stirring until melted and combined. Remove from heat and let cool completely.
  3. 3 Whisk eggs, vanilla, baking soda, and ginger together in a large bowl. Gradually stir into the cooled honey mixture until well blended. Add flour, 1 cup at a time, mixing after each addition until a soft dough forms.
  4. 4 Drop dough by teaspoonfuls onto prepared baking sheets, spacing about 2 inches apart.
  5. 5 Bake in the preheated oven until edges are golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

By Darlene

Pepparkakor I
Dessert European

Pepparkakor I

3.9

Prep
Cook
Total

Instructions

  1. 1 Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
  2. 2 Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
  3. 3 Preheat oven to 325 degrees F (170 degrees C).
  4. 4 Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
  5. 5 Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!

By Kathy Seaberg

Scottish Shortbread, Gluten-Free
Dessert European

Scottish Shortbread, Gluten-Free

4.3

Prep
10 min
Cook
27 min
Total
42 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
  3. 3 Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
  4. 4 Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
  5. 5 Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Russ Hules

Speculaas
Dessert European

Speculaas

4.2

Prep
10 min
Cook
25 min
Total
515 min

Instructions

  1. 1 In a medium bowl, mix flour with spices, baking powder, and salt.
  2. 2 In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in egg and mix well.
  3. 3 Stir in, by hand half, flour mixture. Add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
  4. 4 Divide dough into four parts, wrap in plastic and refrigerate for several hours to overnight. (If you are using a mold, chill it as well.)
  5. 5 Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
  6. 6 Remove one quarter of dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
  7. 7 Transfer cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
  8. 8 Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
  9. 9 Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 to 25 minutes or until golden brown around the edges. Store in a covered tin.

By Laura

Orange Cardamom Krumkake
Dessert European

Orange Cardamom Krumkake

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.
  2. 2 Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
  3. 3 Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.
  4. 4 Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.

By Caiti Ann

Easy Apple Charlotte
Dessert European

Easy Apple Charlotte

4.9

Prep
15 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 6½-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
  2. 2 Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
  3. 3 Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
  5. 5 Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.

By Yoly

Traditional Swedish Pepparkakor
Dessert European

Traditional Swedish Pepparkakor

4.4

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Sift flour, baking soda, cinnamon, cloves, ginger, and cardamom into a large bowl.
  2. 2 Beat butter, white sugar, and brown sugar together in a separate bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and corn syrup until smooth. Gradually stir in flour mixture until evenly blended. Divide dough into four equal portions and wrap tightly in plastic wrap; refrigerate for at least 1 hour, or overnight.
  3. 3 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  4. 4 Working with one disk of dough at a time, and leaving the remaining disks in the refrigerator, unwrap chilled dough and place onto a lightly floured surface. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Place cookies 1 inch apart on prepared baking sheets.
  5. 5 Bake in the preheated oven until set, about 5 minutes. Transfer cookies to wire racks to cool. Repeat rolling, cutting, and baking the remaining cookies.

By Eal

Traditional Pfefferneusse
Dessert European

Traditional Pfefferneusse

4.0

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.

By DANICASB

Pfeffernusse
Dessert European

Pfeffernusse

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Combine dry ingredients and set aside.
  3. 3 In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
  4. 4 Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
  5. 5 Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
  6. 6 Cool and store in airtight containers for 3 days to mellow flavors.

By Kristi

Mincemeat
Dessert European

Mincemeat

4.7

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  2. 2 Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.
  4. 4 Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  5. 5 Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
  6. 6 Refrigerate sealed jars for up to 3 months. Enjoy!

By Ita

Mince Pies
Dessert European

Mince Pies

5.0

Prep
45 min
Cook
130 min
Total
175 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat.
  3. 3 Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
  4. 4 Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
  5. 5 Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling.
  6. 6 Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
  7. 7 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Emmas Delicious Eats

Pfeffernüsse (German "Pepper-Nut" Christmas Cookies)
Dessert European

Pfeffernüsse (German "Pepper-Nut" Christmas Cookies)

4.1

Prep
40 min
Cook
45 min
Total
1550 min

Instructions

  1. 1 Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
  2. 2 Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
  3. 3 Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
  4. 4 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  5. 5 Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
  6. 6 Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
  7. 7 While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
  8. 8 Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
  9. 9 Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

By John Mitzewich

Pfefferkuchen
Dessert European

Pfefferkuchen

4.4

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and cool for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Stir butter, lemon zest, anise, ginger, nutmeg, cloves, cinnamon, and cardamom into molasses mixture. Dissolve baking soda in water, then stir into molasses mixture. Sift 6 cups flour, cocoa powder, and baking powder together into a large bowl; stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough forms.
  4. 4 Divide dough into 4 pieces (to make it more manageable). Roll out dough on a well floured surface to ¼-inch thick; cut into shapes with a cookie cutter. Transfer to ungreased baking sheets.
  5. 5 Bake in the preheated oven until lightly browned around the edges, 8 to 10 minutes. Cool completely on a wire rack.

By Inge

Pfeffernusse Cookies
Dessert European

Pfeffernusse Cookies

4.8

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Place molasses, honey, shortening, and margarine in a medium saucepan over medium heat; stir until well combined.
  2. 2 Remove from heat and cool to room temperature; beat in eggs.
  3. 3 Combine flour, white sugar, brown sugar, anise extract, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, pepper, and salt together in a large bowl.
  4. 4 Add molasses mixture; stir until well combined. Refrigerate until chilled, about 2 hours.
  5. 5 Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls; place 1 inch apart on baking sheets.
  6. 6 Bake in the preheated oven until firm and slightly crackled, 10 to 15 minutes. Cool on the baking sheets briefly; transfer to a wire rack to cool completely.
  7. 7 Dust cookies with confectioners' sugar. Store in an airtight container.

By Thebeansma

Holiday Lebkuchen (German Spice Cookies)
Dessert European

Holiday Lebkuchen (German Spice Cookies)

3.8

Prep
40 min
Cook
15 min
Total
535 min

Instructions

  1. 1 Cover almonds with boiling water in a bowl. Let stand for 1 to 2 minutes and drain. Rinse with cold water and drain again. Pat almonds dry and remove skin. Allow almonds to dry on paper towels.
  2. 2 Place half the almonds in a food processor; pulse until finely chopped. Add apricots and dates; pulse until fruit is chopped. Reserve remaining 1 cup almonds.
  3. 3 Combine flour, cinnamon, ginger, baking powder, cloves, cardamom, and salt in bowl. Beat eggs, brown sugar, honey, molasses, water, almond extract, orange zest, and 1 teaspoon lemon zest in a large bowl with an electric mixer until smooth. Add apricot mixture, blending until evenly distributed. Gradually stir in flour mixture on medium speed until dough comes together. Cover dough with plastic wrap and refrigerate for 8 hours to overnight.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Turn dough onto a lightly floured surface and roll out to about 1/2-inch thick. Cut out cookies with a 2 1/2 to 3-inch diameter cookie cutter. Arrange cookies about 1 inch apart on ungreased baking sheets.
  6. 6 Lightly press 3 almonds into each cookie with tips towards the center to create a star pattern.
  7. 7 Bake in preheated oven until cookies begin to brown, about 12 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack.
  8. 8 Meanwhile, whisk confectioners' sugar, milk, and 1 teaspoon lemon zest in a bowl until glaze is smooth. Brush warm cookies with glaze and allow cookies to cool completely.

By Shae's Mama

Excellent Apple Gingerbread
Dessert European

Excellent Apple Gingerbread

4.7

Prep
50 min
Cook
40 min
Total
210 min

Instructions

  1. 1 Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  3. 3 In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
  4. 4 Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
  5. 5 To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
  6. 6 Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
  7. 7 To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

By Izabela

Holiday Bourbon Fruitcake
Dessert European

Holiday Bourbon Fruitcake

4.8

Prep
90 min
Cook
210 min
Total
2460 min

Instructions

  1. 1 On the first day, combine candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice and 2/3 cup bourbon; pour over fruit and nuts. Stir and then cover tightly. Let fruit marinate in a cool place for a full day, or at least 20 hours.
  2. 2 On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
  3. 3 In a separate large bowl, beat butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in egg yolks until blended and then mix in applesauce, 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add flour mixture gradually until well combined. Add molasses and stir to combine. When batter is thoroughly mixed, gently mix in fruit and nut mixture with all of its juices.
  4. 4 In a separate bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into batter. Divide evenly between the prepared pans. Cover loosely with a towel and let batter stand 8 hours to overnight in a cool, dry place.
  5. 5 On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place fruit cakes on the baking sheet.
  6. 6 Bake for 2 1/2 hours in the preheated oven. Check water level and refill if needed. Cover cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, and set over a wire rack. Once cool, remove cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container and let sit 8 hours to overnight before serving.

By Cookin' Canuck

Citrus-Ginger Granita
Dessert

Citrus-Ginger Granita

5.0

Prep
10 min
Cook
5 min
Total
375 min

Instructions

  1. 1 Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
  2. 2 Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
  3. 3 Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

By Jane Gambino

Ginger Uniques
Dessert

Ginger Uniques

4.4

Prep
Cook
Total

Instructions

  1. 1 Sift together flour, ginger, and salt. Set aside.
  2. 2 In large bowl, cream together shortening and sugar. Beat in the cream. Gradually blend in the flour mixture. Stir or work in crystallized ginger. Cover and chill for four hours.
  3. 3 On floured surface, roll out chilled dough to a 9 inch square. Fit it into lightly greased 9 inch square baking pan. Prick it all over with a fork.
  4. 4 Bake in a 350 degrees F (175 degrees C) oven until lightly colored. Cool in the pan on wire rack. Cut into 2 x 1 inch bars.

By Rosina

Rhubarb Sorbet
Dessert

Rhubarb Sorbet

Prep
25 min
Cook
10 min
Total
575 min

Instructions

  1. 1 Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
  2. 2 Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
  3. 3 Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
  4. 4 Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
  5. 5 Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Mac

Grilled Pineapple Dessert with Greek Yogurt
Dessert

Grilled Pineapple Dessert with Greek Yogurt

5.0

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
  2. 2 Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
  4. 4 Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.

By susi310

Persimmon Cookies IV
Dessert

Persimmon Cookies IV

4.3

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C).
  2. 2 Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  3. 3 Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.

By Andrea

Orange, Mango, and Ginger Sorbet
Dessert

Orange, Mango, and Ginger Sorbet

4.8

Prep
10 min
Cook
10 min
Total
410 min

Instructions

  1. 1 Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.
  2. 2 Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

By Bearskat

Basic Gingerbread Cookies
Dessert

Basic Gingerbread Cookies

4.0

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking trays.
  2. 2 Sift flour, ginger, and baking soda together into a large bowl. Add butter chunks and stir until they are coated with flour. Mix the butter and flour together with your hands until mixture resembles fine bread crumbs.
  3. 3 Whisk white and brown sugars, maple syrup, egg, and oil together in a small bowl until combined. Add to flour mixture and knead until a ball of dough forms, adding water, if needed.
  4. 4 Roll dough on a lightly floured surface to 1/4-inch thickness, cut into desired shapes with cookie cutters, and place on the prepared cookie sheets. Repeat until you have used all the dough.
  5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cookies cool on sheets for 5 minutes, then remove to a wire rack.

By cookinmia

Creamy Pumpkin Pie
Dessert

Creamy Pumpkin Pie

4.7

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C.)
  2. 2 In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
  3. 3 Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

By UPATNINE

Gingerbread Men
Dessert

Gingerbread Men

4.6

Prep
25 min
Cook
12 min
Total
97 min

Instructions

  1. 1 In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

By Kim Mills