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Ingredients

• ✓ gingersnap
• gingerbread cake mix
• water
• egg
• milk
• vanilla pudding mix
• pumpkin pie filling
• brown sugar
• cinnamon
• whipped topping

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
4. 4 Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
5. 5 Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
6. 6 Refrigerate until pudding is set and flavors combine, 8 hours to overnight.

By legraham937

Ingredients

• ✓ gingersnap
• egg
• milk
• white sugar
• vanilla extract
• lemon juice
• whole-wheat bread
• strawberry
• rhubarb
• cashew
• all-purpose flour
• rolled oat
• brown sugar
• butter

Instructions

1. 1 Beat eggs, milk, white sugar, vanilla extract, and lemon juice together in a large bowl. Combine bread, gingersnaps, strawberries, rhubarb, and cashews in a separate large bowl. Pour egg mixture over bread mixture; stir to moisten. Set aside for 10 minutes.
2. 2 Grease a 9x13-inch baking dish; pour bread pudding mixture into the dish. Press mixture down slightly to submerge bread cubes; smooth top. Cover the dish with plastic wrap; refrigerate for 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir flour, oats, brown sugar, and melted butter in a bowl until mixture is crumbly; spread mixture over bread pudding. Lightly press topping onto bread mixture if necessary. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until custard sets, 40 to 45 minutes. Uncover the dish; bake until custard puffs up and begins to brown, 15 to 20 minutes more. Cool before serving for 30 minutes.

By J Glenn Kunzler

Ingredients

• ✓ gingersnap
• pepper
• salt
• balsamic vinegar
• white sugar
• chicken broth
• water
• garlic
• carrot
• celery
• onion
• butter
• water
• black pepper
• salt
• bay leaf
• clove
• juniper berry
• red wine vinegar
• cider vinegar
• water
• vegetable oil
• black pepper
• salt
• beef short rib

Instructions

1. 1 Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade.
2. 2 Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours.
3. 3 Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.
4. 4 Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.
5. 5 Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve.

By John Mitzewich