Type what you have

Ingredients

• ✓ crystallized ginger
• turbinado sugar
• flour
• blackstrap molasses
• egg
• salt
• clove
• cinnamon
• baking soda
• ground ginger
• butter
• sugar
• all-purpose flour
• all-purpose flour
• egg yolk
• salt
• baking soda
• baking powder
• peanut butter
• brown sugar
• white sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Peanut Butter Dough: Put butter, white sugar, and brown sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 3 minutes. Mix in peanut butter, baking powder, baking soda, and salt until incorporated. Scrape down sides of bowl, then mix in egg yolk until incorporated. Add flour; mix on low speed until a dough forms. Cover with plastic wrap.
3. 3 Ginger-Molasses Dough: Put white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Scrape down sides of bowl; mix in egg until incorporated. Mix in molasses until incorporated; mix in flour until incorporated. Mix in crystallized ginger until incorporated. Scraping bowl between additions.
4. 4 Roll a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar. Set on prepared baking sheet; flatten slightly with your palm. Brush top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough, set atop disk, then use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough. Bake until edges of top cookies start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Ingredients

• ✓ crystallized ginger
• peach
• fruit pectin
• white sugar
• butter

Instructions

1. 1 Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes or until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 At the same time, bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Add sugar and butter; cook and stir until sugar is dissolved. Stir constantly and return to a boil, about 1 minute. Remove from the heat and skim off any foam with a spoon.
3. 3 Pack peach mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until cool.
6. 6 Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

By ClaudiaR

Ingredients

• ✓ crystallized ginger
• pear
• white sugar
• lemon juice
• ginger
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Mix chopped pears with sugar, crystallized ginger, lemon juice, fresh ginger, and lemon zest in a large heavy pot; let the mixture stand for 2 hours for pears to release their juice.
3. 3 Place the pot over medium-high heat, bring to a boil; cook, stirring often, until preserves are thick and fall off a metal spoon in sheets, 45 minutes to 1 hour. Pear pieces will be translucent and preserves will be darkened.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes.
5. 5 Pack the pear preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Rachel

Ingredients

• ✓ crystallized ginger
• olive oil
• yellow onion
• carrot
• chicken broth
• cinnamon
• orange juice
• half-and-half
• chive

Instructions

1. 1 In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ crystallized ginger
• all-purpose flour
• ginger
• baking soda
• salt
• brown sugar
• butter
• molasses
• egg
• ginger root

Instructions

1. 1 Whisk flour, ginger, baking soda, and salt together in a bowl.
2. 2 Beat brown sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in egg and molasses. Gradually stir in flour mixture with a wooden spoon. Stir in crystallized and fresh ginger. Cover and refrigerate for at least 2 hours, or overnight.
3. 3 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls and place about 2 inches apart onto ungreased baking sheets.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and transfer to wire racks to cool.

By Laria Tabul

Ingredients

• ✓ crystallized ginger
• rolled oat
• all-purpose flour
• baking soda
• ginger
• nutmeg
• butter
• sugar
• egg
• rhubarb

Instructions

1. 1 Gather all ingredients.
2. 2 Pulse oats in a food processor until smaller crumbs form while some larger pieces remain intact, 8 to 10 pulses. Add oats to a large bowl along with flour, baking soda, ginger, and nutmeg.
3. 3 Beat butter and sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated.
4. 4 On low speed, add the oat mixture to the butter mixture, beating until combined, about 30 seconds.
5. 5 Stir in rhubarb and crystallized ginger.
6. 6 Cover and transfer bowl to a refrigerator to chill for at least 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Line 3 large baking sheets with parchment paper.
8. 8 Scoop dough (about 1 ½ tablespoons per cookie) onto prepared baking sheets, leaving about 2 inches in between each cookie.
9. 9 Working in batches, bake in the preheated oven until golden brown on the bottoms and sides, 12 to 15 minutes.
10. 10 Remove from oven and let cool briefly on baking sheets.
11. 11 Transfer to a wire rack to finish cooling (they will firm up as they cool), about 30 minutes. Repeat with remaining cookies.

By Liv Dansky

Ingredients

• ✓ crystallized ginger
• rolled oat
• brown sugar
• all-purpose flour
• cinnamon
• butter
• white sugar
• all-purpose flour
• ginger
• pear
• vanilla ice cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish or 9-inch square baking dish.
2. 2 Stir oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon together in a medium bowl; rub in butter until mixture is crumbly with pea sized lumps. Set aside.
3. 3 Stir white sugar, 2 tablespoons flour, and 2 teaspoons of crystallized ginger together in a separate bowl. Add sliced pears and toss to blend.
4. 4 Transfer pear mixture into prepared baking dish; sprinkle with crisp topping mixture.
5. 5 Bake in the preheated oven until pears are soft and topping is golden brown, about 30 to 35 minutes.
6. 6 Cool slightly before serving with vanilla ice cream.

By JAYDA

Ingredients

• ✓ crystallized ginger
• white sugar
• canola oil
• molasses
• egg
• kosher salt
• all-purpose flour
• baking soda
• ground ginger
• cinnamon
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream 2 cups sugar, oil, molasses, and salt together in a bowl. Add eggs, one egg at a time, until combined.
3. 3 Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
4. 4 Roll dough into 1-inch balls, then roll the balls in remaining sugar.
5. 5 Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
6. 6 Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

By Duff Goldman

Ingredients

• ✓ crystallized ginger
• all-purpose flour
• ginger
• baking soda
• cinnamon
• salt
• allspice
• sugar
• butter
• egg
• molasses

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until dough comes together. Gently fold in crystallized ginger.
4. 4 Roll rounded teaspoonfuls of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
5. 5 Bake in the preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

By tiggs

Ingredients

• ✓ crystallized ginger
• all-purpose flour
• ginger
• baking powder
• baking soda
• salt
• nutmeg
• brown sugar
• butter
• egg
• vanilla extract
• rhubarb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg together in a bowl until well combined.
3. 3 Beat brown sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract, until thoroughly combined. Beat in flour mixture in two additions until just combined; fold in rhubarb.
4. 4 Drop dough by 1 ½ tablespoonfuls spaced 1 ½ inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, before transferring cookies to a wire rack to cool completely.

By Kim

Ingredients

• ✓ crystallized ginger
• water
• amaranth
• all-purpose flour
• baking powder
• baking soda
• salt
• sugar
• butter
• egg
• oat
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
2. 2 Bring water and amaranth to a boil in a small saucepan. Reduce heat to low, cover, and simmer until amaranth is tender and water has been absorbed, about 10 minutes. Remove saucepan from heat and cool amaranth to room temperature.
3. 3 Whisk flour, baking powder, baking soda, and salt together in a bowl.
4. 4 Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat 1 egg into creamed butter mixture until smoothly incorporated; repeat with second egg. Add amaranth, oats, ginger, and walnuts to creamed butter mixture and beat until mixed.
5. 5 Stir flour mixture into creamed butter mixture until dough is just combined. Drop dough by the teaspoonful onto the prepared baking sheet.
6. 6 Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Remove baking sheet from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Cheerios

Ingredients

• ✓ crystallized ginger
• pie crust
• all-purpose flour
• white sugar
• cinnamon
• butter
• strawberry
• rhubarb
• white sugar
• nutmeg
• salt
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Roll out pie crusts into 11-inch circles. Place 1 crust into a 9-inch pie plate; place on a rimmed baking sheet. Cut remaining crust into ½-inch wide lattice strips; set aside.
3. 3 Whisk ½ cup flour, ½ cup sugar, and 1 teaspoon cinnamon together; cut in butter until topping resembles coarse crumbs. Set aside.
4. 4 Combine strawberries, rhubarb, 1 ⅓ cups sugar, remaining ¼ cup flour, ginger, nutmeg, remaining ¼ teaspoon cinnamon, and salt in a bowl; beat in eggs. Spoon strawberry-rhubarb filling into pie crust; sprinkle crumb topping evenly over top.
5. 5 Moisten the rim of the pie crust with a small amount of water. Start with the longest lattice strips and lay 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
6. 6 Bake in the preheated oven for 10 minutes; reduce the oven temperature to 350 degrees C (175 degrees C) and continue baking until filling bubbles and crust is light brown, 45 to 50 minutes more. Cool pie before serving, at least 1 hour.

By buffalochef

Ingredients

• ✓ crystallized ginger
• white sugar
• butter
• egg white
• corn syrup
• all-purpose flour
• baking soda
• salt
• cinnamon
• ginger
• clove
• granulated sugar
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets.
2. 2 In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
3. 3 Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.

By J. Storm

Ingredients

• ✓ crystallized ginger
• rolled oat
• oat
• pecan
• walnut
• almond
• pepita
• maple syrup
• coconut oil
• turmeric
• ground ginger
• cinnamon
• salt
• cardamom
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix together rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas in a large bowl until well combined. Spread out evenly on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to the same large bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
4. 4 Stir together maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper in a medium bowl until well combined; pour over oats-nuts mixture and mix thoroughly. Transfer mixture onto the baking sheet.
5. 5 Bake in the oven for 30 minutes. Turn the oven off and leave granola in the oven for 1 hour.
6. 6 Remove from the oven and let cool to room temperature, about 30 minutes.

By Jennifer Rash

Ingredients

• ✓ crystallized ginger
• all-purpose flour
• baking powder
• kosher salt
• ginger
• cinnamon
• nutmeg
• cayenne pepper
• butter
• brown sugar
• molasses
• egg
• vanilla extract
• white chocolate

Instructions

1. 1 Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
2. 2 Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
3. 3 Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
4. 4 Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
6. 6 Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
7. 7 Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
8. 8 Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
9. 9 Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
10. 10 Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
11. 11 Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
12. 12 Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ crystallized ginger
• all-purpose flour
• whole wheat flour
• brown sugar
• coconut
• baking powder
• salt
• egg
• applesauce
• coconut milk yogurt
• milk
• vegetable oil
• honey
• mango
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
3. 3 Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.
4. 4 Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top.
5. 5 Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.

By brittneyart

Ingredients

• ✓ crystallized ginger
• walnut
• raisin
• apple
• carrot
• vanilla extract
• egg
• applesauce
• greek yogurt
• maple syrup
• nutmeg
• salt
• ginger
• cinnamon
• baking soda
• baking powder
• rolled oat
• whole wheat flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
2. 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
3. 3 Divide batter evenly between 16 prepared muffin cups, filling each to the top.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

Ingredients

• ✓ crystallized ginger
• ✓ crystallized ginger
• semi-sweet chocolate chips
• milk
• powdered sugar
• salt
• molasses
• butter
• cooking spray
• paper baking cup
• semi-sweet chocolate chips
• molasses
• coffee
• egg
• applesauce
• brown sugar
• granulated sugar
• butter
• clove
• cinnamon
• salt
• baking soda
• all-purpose flour

Instructions

1. 1 Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.
2. 2 Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.
3. 3 Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.
4. 4 Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.
5. 5 Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
6. 6 Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
7. 7 Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.
8. 8 Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.
9. 9 Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.

By Ghirardelli

Ingredients

• ✓ crystallized ginger
• confectioners' sugar
• spiced rum
• mixed nut
• egg
• baking spray
• nutmeg
• allspice
• cinnamon
• baking powder
• baking soda
• salt
• all-purpose flour
• cinnamon stick
• lemon
• orange
• white sugar
• butter
• orange juice
• chai tea
• rum
• apricot
• blueberry
• raisin
• cherry
• date

Instructions

1. 1 Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.
2. 2 Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.
3. 3 In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
5. 5 Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
7. 7 Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.
8. 8 Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

By Smart Cookie

Ingredients

• ✓ crystallized ginger
• salmon
• salt
• black pepper
• garlic
• white wine
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place salmon in a large baking dish and sprinkle with salt and pepper. Spread with garlic and ginger and pour wine and soy sauce gently over top. Cover with aluminum foil.
3. 3 Bake in the preheated oven until easily flaked with a fork, about 25 minutes.

By patiasaramom

Ingredients

• ✓ crystallized ginger
• all-purpose flour
• ginger
• salt
• shortening
• white sugar
• heavy cream

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

Ingredients

• ✓ crystallized ginger
• clove
• cinnamon stick
• white sugar
• water
• orange juice
• lemon juice
• apple cider

Instructions

1. 1 Wrap the cloves, cinnamon stick, and ginger in cheese cloth, and tie with string.
2. 2 In a medium saucepan, combine sugar, water and spice bag. Simmer and stir until sugar dissolves. Remove from heat, and refrigerate overnight.
3. 3 Before serving, stir in the orange juice, lemon juice, and cider. Reheat over medium low flame, and serve warm. Be careful not to boil.

By Leslie

Ingredients

• ✓ crystallized ginger
• orange juice
• white sugar
• brown sugar
• cranberry
• orange
• pecan
• cinnamon

Instructions

1. 1 Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
2. 2 Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
3. 3 Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
4. 4 Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.

By thedailygourmet

Ingredients

• ✓ crystallized ginger
• apple
• cane sugar
• water
• cranberry
• red wine vinegar
• walnut
• nutmeg

Instructions

1. 1 Combine apples, sugar, water, cranberries, and vinegar in a large saucepan; bring to a boil. Reduce heat and simmer until cranberries begin to break down, about 20 minutes. Stir walnuts, ginger, and nutmeg into apple mixture; cook until apples are tender and flavors of relish have blended, 10 to 15 more minutes. Pour relish into jars and cool to room temperature before covering with lids. Refrigerate.

By CJ

Ingredients

• ✓ crystallized ginger
• cranberry
• apricot
• pistachio
• granulated sugar
• evaporated milk
• salt
• white chocolate
• miniature marshmallow

Instructions

1. 1 Like fruitcake batter, there's just enough fudge to hold the fruit and nuts together.
2. 2 Spray an 8-inch square pan with cooking spray. Fit an 8-by-16-inch sheet of foil in the pan so that you can use the foil overhang as a handle to pull fudge from the pan.
3. 3 Place cranberries, apricots, pistachios and ginger in a medium bowl. Then bring sugar, milk and salt to a full rolling boil in a medium heavy-bottomed saucepan over medium heat. Simmer, stirring constantly, until mixture thickens and starts to turn a pale caramel, about 5 minutes. Remove from heat, quickly stir in marshmallows, then chocolate, and stir vigorously until the marshmallows start to melt.
4. 4 Pour mixture into bowl with fruit and nuts; continue to mix vigorously (hands work well once mixture has cooled to warm) until fruit and nuts are evenly distributed. Press fudge into prepared pan. Refrigerate until cool and hard, about 1 1/2 hours.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ crystallized ginger
• cream cheese
• honey
• pineapple juice concentrate
• bunny cake
• mango nectar
• rum extract
• macadamia nut
• mango

Instructions

1. 1 In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
2. 2 Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
3. 3 Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.

By Roxanne E Chan

Ingredients

• ✓ crystallized ginger
• all-purpose flour
• orange zest
• baking powder
• five-spice powder
• salt
• applesauce
• black tea
• egg
• white sugar
• white sugar
• sunflower oil
• turmeric

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
2. 2 Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
3. 3 Mix applesauce and tea together in a separate bowl.
4. 4 Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
6. 6 Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
7. 7 Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

By Jiji Wanderlust

Ingredients

• ✓ crystallized ginger
• pie crust
• egg
• heavy cream
• salt
• white sugar
• cinnamon
• allspice
• pumpkin puree
• cognac
• heavy cream

Instructions

1. 1 Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon (see Cook's Note). Carefully pour mixture into baked pastry shell.
3. 3 Bake in preheated oven for 15 minutes.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.

By MARBALET

Ingredients

• ✓ crystallized ginger
• butter
• honeycrisp apple
• apple butter
• apple brandy
• lemon zest
• lemon juice
• kosher salt
• ginger
• cinnamon
• white bread

Instructions

1. 1 Melt 4 tablespoons butter in a large saucepan over medium heat. Stir in chopped apples, apple butter, crystallized ginger, brandy, lemon zest and juice, salt, ground ginger, and 1/2 teaspoon cinnamon. Cover and cook over medium-low heat until apples have softened, 15 to 20 minutes. Uncover and continue cooking, stirring occasionally, until the liquid has evaporated and mixture has thickened, an additional 10 to 15 minutes. Remove from heat and let cool while you prepare the crust.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt remaining 12 tablespoons butter in a small microwave-safe bowl, in 15- to 30-second intervals. Stir in remaining 1/2 teaspoon cinnamon.
4. 4 Remove crusts from bread slices. Gently dip both sides of each bread slice in melted cinnamon butter and arrange inside a 9x5-inch loaf pan, cutting them as needed to line the bottom and sides of the pan completely. Overlap pieces slightly to ensure there are no cracks. Spoon in the apple mixture and cover with remaining butter-dipped bread slices.
5. 5 Bake in the preheated oven until bread is crisp and golden, about 50 minutes. Remove from oven and let stand at room temperature for 10 minutes. Place a plate or serving platter over the loaf pan and flip so the bottom has now become the top.

By Liv Dansky

Ingredients

• ✓ crystallized ginger
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• vanilla extract
• carrot
• pistachio nut
• confectioners sugar
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) and place racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.
2. 2 Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
3. 3 Combine butter and sugar in a large mixing bowl and beat with a hand mixer on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber scraper, add the egg and vanilla, and continue beating on medium speed for 1 more minute. Add 1 cup of the carrots (reserve the 1/4 cup for garnish), nuts, and ginger, and mix with a wooden spoon.
4. 4 Add 1/2 of the dry ingredients to the large bowl. Mix with the spoon until combined. Add the remaining dry mixture and mix again until fully incorporated. Chill for 20 minutes.
5. 5 Meanwhile, make the icing. Place confectioners' sugar in a small bowl and whisk in water.
6. 6 Using your hands, roll the chilled dough into 1-inch balls and place on the prepared baking sheets.
7. 7 Bake in the preheated oven until edges are golden and set, about 16 minutes. Remove from the oven.
8. 8 Place parchment under two wire racks to catch the icing. Transfer the cookies to the wire racks.
9. 9 Dollop 1/2 teaspoon of icing on top of the cookies while they are still hot. Sprinkle the tops with the remaining carrot, about 1/4 teaspoon on each. Let cool for 10 minutes on the rack. Serve.

By Chadwick Boyd