Please feel free to share your favorite Gingerbread Recipe!

Name:
Pumpkin-Pear Upside-Down Gingerbread
ingredients:
1 15- or 16-ounce can pear halves (juice pack)
1/4 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon light-colored corn syrup
1-1/4 cups all-purpose flour
1-1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon finely shredded orange peel
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter
1/3 cup packed brown sugar
1 egg
1/2 cup canned pumpkin
1/4 cup mild-flavored molasses
Whipped cream
Baking Temps, Settings & Quanitity:
Directions:
1. Preheat oven to 350 degrees F. Drain pears, reserving juice; set both aside. Combine melted butter, the 1/2 cup brown sugar, corn syrup, and 1 tablespoon reserved pear juice. Pour brown sugar mixture into a 10-inch round baking pan or a 10-inch ovenproof skillet.
2. Cut each pear half into a fan by making four or five lengthwise cuts starting 1/2 inch from the stem end of pear through the bottom. Arrange pears over syrup in pan with small ends to the center and rounded sides down. Set aside.
3. In a mixing bowl stir together flour, ginger, orange peel, cinnamon, baking powder, and baking soda. Set aside.
4. In a medium mixing bowl beat together the 1/3 cup butter and the 1/3 cup brown sugar with an electric mixer on medium to high speed until fluffy. Add egg and beat well. Beat in pumpkin and molasses until combined.
5. Alternately add flour mixture and 1/3 cup of the reserved pear juice to pumpkin mixture, beating at low speed after each addition just until smooth. Carefully spoon over pears in pan. Spread mixture evenly with back of spoon.
6. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Using a narrow metal spatula, loosen cake from sides of pan. Carefully invert cake onto a serving plate. Serve warm, garnished with whipped cream. Cover and refrigerate any leftovers. Makes 10 servings.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Pumpkin Roll
ingredients:
Cake Ingredients:
2/3 cup Canned Pumpkin
1 cup Sugar
3 Eggs
3/4 cup Flour
1 teaspoon Lemon Juice
1 teaspoon Baking Powder
2 teaspoon Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/3 teaspoon(or less) Salt
1 tablespoon Powdered Sugar

Filling Ingredients:
6 ounces Cream Cheese
1cup Powdered Sugar
4 tablespoons Margarine or Butter
2/3 teaspoon Vanilla Extract

Decoration:
Sprinkle Powdered Sugar

Baking Temps, Settings & Quanitity:
Directions:
For Cake:

Beat eggs on high for four to five minutes.
Stir in at medium or low speed pumpkin, and lemon juice.
Mix together dry ingredients: flour, baking powder, and spices.
Fold dry ingredients into the pumpkin mixture.
Pre-heat oven to 375 degrees.
Spread cake mix into a 15x10x1 jelly roll pan.
Bake for 15 minutes.
Remove from oven and loosen edges with spatula.
Sprinkle powdered sugar onto a cheesecloth and turn cake onto the cheesecloth.
Roll warm cake, starting at narrow end into a roll with the cheesecloth.
Allow to cool to room temperature.
Filling Preparation:

In a mixing bowl, mix all ingredients until smooth.
Unroll cake and remove cheesecloth.
Spread filling onto the cake.
Re-roll the cake.
Chill for several hours or overnight.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Pumpkin Dip
ingredients:
2 cups Pumpkin Puree- canned or fresh
1 cup Brown Sugar
1 Tsp. Ground Cinnamon
1/2 Tsp. Ginger
1/2 Tsp. Nutmeg
1 Package Cream Cheese, softened
Baking Temps, Settings & Quanitity:
Directions:
Place pumpkin puree and cream cheese into a large bowl and mix together.
Add all other ingredients.
Mix ingredients together until smooth and creamy.
Refrigerate at least four hours or overnight.
Serve with Crackers, gingerbread, celery, carrots, etc.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Pumpkin Rollout Cookies
ingredients:
3/4 cups unsalted butter, softened
1/2 cup brown sugar, firmly packed
1 tbsp orange zest
1/2 cup canned or fresh cooked pumpkin
1 egg yolk
1 tsp pure vanilla
2-1/4 cups all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
pinch Salt
Baking Temps, Settings & Quanitity:
Directions:
1. Preheat oven to 375 degrees F.

2. In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.

3.Add the pumpkin, egg yolk, and vanilla.

4. Gradually add the flour and spices.

5. Mix with your hands to create a soft dough.

6. Wrap in plastic and refrigerate for 30 minutes.

7. Divide dough into two pieces.

8. Roll out each piece to 1/8-inch thickness on a floured surface.

9. Cut into shapes with cookie cutters.

10. Place on ungreased cookie sheet and bake for 10-15 minutes.

11. Decorate with favorite frosting and candies.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Little Pumpkin Cups
ingredients:
2 Envelopes of whipped topping mix
1 c Milk
1 ts Vanilla
1 ts Cinnamon
1/2 ts Salt
1/4 ts Cloves
1/4 ts Ginger
1/4 ts Nutmeg
1/2 Can (16 oz) pumpkin
Candy corn
Baking Temps, Settings & Quanitity:
Directions:
Line 12 muffin cups with baking cups. Prepare the topping mix as directed on envelopes using total of 1 cup of milk and tspvanilla - except add spices before beating fold in pumpkin.

Divide the mixture among the paperlines muffin cups. Decorate each serving with candy corn. Refrigerate as long as 2 hrs. or freeze as long as 8 hrs. and remove to refrigerator 1 hr. before serving.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Pumpkin Custard
ingredients:
3 Eggs
1 c Cooked pumpkin (or canned)
2 c Half-and-Half
1/2 c Packed brown sugar
1/8 ts Salt
1/8 ts Ground nutmeg
1/4 ts Ground ginger
1 ts Ground cinnamon
1 ts Vanilla


Baking Temps, Settings & Quanitity:
325 F
Directions:
Preheat oven to 325 F.

Gently beat the eggs in a medium-size bowl. Add the pumpkin and mix. Stir in the half-and-half, brown sugar, salt, nutmeg, ginger, cinnamom, and vanilla and mix thoroughly.

Pour the mixture into custard cups or small ovenproof dishes, place in a 2-inch deep baking dish, and put in the oven. Slowly add enough hot water to come up 1-inch in the baking dish. Bake for 45 minutes, or until a toothpick inserted near the rim of a custard cup comes out clean. (The middle will firm up when the custard cools.) Remove the custard cups and let cool on a wire rack. After the custard is cool, you may refrigerate it or serve at room temperature.

Special Instructions:
Submitted By:
Lori Kencel
Name:
Pumpkin Date Torte
ingredients:
1/2 c Chopped dates
1/2 c Chopped walnuts
2 tb Flour
1/4 c Butter or margarine
1 c Brown sugar
2/3 c Canned/fresh pumpkin
1 ts Vanilla
2 Eggs
1/2 c Flour
1/2 ts Baking powder
1/2 ts Cinnamon, nutmeg,
And ginger
1/4 ts Baking soda


Baking Temps, Settings & Quanitity:
Directions:
Mix the dates, walnuts and 2 TBSP flour. Set aside. Melt the butter over low heat and blend in sugar. Remove from heat and stir in the pumpkin and vanilla. Beat eggs into mixture, one at a time. In separate bowl sift together flour, baking powder, spices and soda. Add to pumpkin mixture then stir in dates and nuts. Bake in a greased 9 x 1 1/2 inch round pan in a 350 degree oven for 20-25 minutes. Serve warm with whipped cream or whipped topping of some sort. ENJOY.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Pumpkin Pie Spice
ingredients:
1/4 c Ground cinnamon
1 tb Ground ginger
2 ts Ground nutmeg
1 ts Ground allspice
1 ts Ground cloves
Baking Temps, Settings & Quanitity:
Directions:
Add 1 tbsp. per pie to pumpkin pie filling.

Stir 1 tsp. into 2 cups applesauce.

Stir 1 tsp. into 2 cups softened vanilla ice cream or frozen yogurt. Serve over warm fruit pies or gingerbread.

While you're at it, keep these in mind for gifts. Just put them in a pretty jar, and attach a few recipe suggestions with a ribbon. Makes a scant 1/2 cup.

Special Instructions:
Submitted By:
Lori Kencel
Name:
Snappy Frozen Pumpkin Dessert
ingredients:
32 Ginger snaps cookies (abt 2 " in diameter)
1 c Canned pumpkin
1/2 c Brown sugar; firmly packed
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Ginger
1/4 ts Nutmeg
1 qt Vanilla ice cream; softened
1/2 c Pecans
Baking Temps, Settings & Quanitity:
Directions:
Place 1/2 of cookies in bottom of 9x9x2 in pan. Mix ingredients, except ice cream and nuts. Add to ice cream, mixing thoroughly. Pour 1/2 mixture over cookies and cover with ice cream mixture. Sprinkle with pecans. Cover pan with waxed paper or foil and freeze until firm. Cut into about 3x2 in servings, top with whipped cream and a large pecan. Serves 12. Add and orange slice or canned pumpkin to top for garnish.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Pumpkin Praline Pie
ingredients:
1 ea 9" unbaked pastry pie shell
1 c 14 oz. can condensed milk
1 t Ground cinnamon
1/2 t Ground ginger
Pecan halves
3 T Whipping cream
1 c 16 oz. can pumpkin
2 ea Eggs
1/2 t Ground nutmeg
1/2 t Salt
3 T Dark brown sugar
Baking Temps, Settings & Quanitity:
Directions:
Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or until knife inserted near center comes out clean.Arrange pecans in circle on pie.In small saucepan,combine remaining ingredients;cook and stir until sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate leftover pie.Makes one 9" pie.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Pumpkin Pancakes
ingredients:
1 Egg
1 c Milk
1/2 c Cooked or canned pumpkin
3/4 c Unbleached white flour
3/4 c Whole wheat flour
2 ts Baking powder
1 tb Sugar
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
1/8 ts Ground ginger
2 tb Vegetable oil
Baking Temps, Settings & Quanitity:
Directions:
Combine all the ingredients in a mixing bowl and stir just until blended. Pour the batter onto a hot griddle that has been lightly oiled. Flip the pancakes over when bubbles break around the edges. Serve hot with rum-flavored fruit sauce.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Pumpkin Ginger Muffins
ingredients:
2 c Flour
2 ts Baking powder
1 ts Baking soda; sifted through a tea strainer
1 ts Ground cinnamon
1/2 ts Salt
2 c Pumpkin puree
2 Eggs
1/2 c Brown sugar
1 ts Vanilla
1/3 c Crystallized ginger; chopped
3/4 c Pecans; chopped
Baking Temps, Settings & Quanitity:
Directions:
In lg. bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Toss lightly with a fork. In separate bowl, combine pumpkin, eggs, brown sugar, and vanilla and stir well. Make a well in centr of dry ingredients; pour in wet ingredients. Add ginger and pecans and stir until ingredients are just incorporated. Do not overmix.

Line 12-cup muffin tin with paper liners or grease the cups generously. Fill the cups evenly with the batter and bake in a 400~ oven for 20 mins. Remove muffins and cool.

Special Instructions:
Submitted By:
Lori Kencel
Name:
Ginger Pumpkin Pie
ingredients:
1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

2 cups pumpkin puree
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 to 1 cup granulated sugar, according to taste
1 1/2 teaspoons ground ginger
1/4 teaspoon ground coriander seed
1/2 cup finely chopped crystallized ginger
Baking Temps, Settings & Quanitity:
Directions:
Prepare pie crust. We recommend freshly baked regular pie crust, in a pyrex pie dish, at 400 degrees. (See notes below.)
Heat pumpkin puree in a heavy pan; stir frequently.
Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil.
In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth.
Beat in dry spices
For Maple Pumpkin Pie, beat in flour, then maple syrup.
When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs.
Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400.
We fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the oven rack is liable to cause filling to slosh all over.
For Ginger Pumpkin Pie, carefully sprinkle the candied ginger evenly over the pie filling. It will settle gently to the bottom forming a loosely packed layer.
The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Thai Mint-Ginger Chicken
ingredients:
1 1/2 pounds (680 gm) boneless chicken breast cut into 1/2 inch cubes
3 cups chopped red cabbage
4 green onions, chopped
2 tablespoons flour
2 tablespoons fish sauce
2 tablespoons dark soy sauce, divided (Substitute brewed lite soy sauce if you are on a sodium restricted diet or use Worcestershire sauce, instead.)
1-1/2 inch (3.75 cms) piece ginger, peeled
2 green chilies, chopped
1/4 cup chopped fresh mint
1 tablespoon vinegar
1 tablespoon sugar (skip if you are watching sugar intake.)
1 lime - separate and grate the peel, extract the juice

Baking Temps, Settings & Quanitity:
Directions:
1. In a medium bowl, place chicken. Sprinkle with flour, turning to coat. Add fish sauce and 1 tablespoon of the soy sauce; set aside.

2. Place ginger in blender or food processor and mince (about 30 seconds.) Add chilies, remaining 1 tablespoon soy sauce, vinegar, sugar and 1/2 teaspoon grated lime peel. Blend or process for about 1 minute. Set aside.

3. Pour oil into a heated wok or Dutch oven. Heat to a high temperature. Add chicken, onion and cabbage. Stir fry for about 4 minutes until chicken turns white.

4. Pour ginger sauce mixture over the chicken. Continue to stir fry over high temperature until sauce thickens. (About 2 minutes.) Sprinkle with lime juice and top with mint.

5. Serve hot with rice.

Special Instructions:
Submitted By:
Lori Kencel
Name:
Easy Peasy Ginger Beer
ingredients:
5 ounces (140 grams) fresh ginger
4 tablespoons muscovado sugar
2 to 3 lemons
1 3/4 pints (1 liter) soda water or sparkling mineral water
Sprigs of fresh mint
Baking Temps, Settings & Quanitity:
Directions:
Grate the ginger on a coarse grater ? you can leave the skin on if you like. Put the ginger with its pulpy juice in to a bowl and sprinkle in your muscovado sugar.

Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a rolling pin or a pestle. Just do this for 10 seconds, to mix up the flavours.

Squeeze the juice from all 3 lemons and add most of it to the bowl. Pour in the fizzy water.

Allow to sit for 10 minutes and then taste. You may feel that the lemons are slightly too sour, therefore add a little more sugar; if it?s slightly too sweet, add a little more lemon juice.

Pass the ginger beer through a coarse sieve in to a large jug and add lots of ice and some sprigs of mint.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Zucchini Lemon Muffins
ingredients:
2 cups flour
1/2 cup sugar
1 tbl. baking powder
2 tsp. grated lemon rind
1/4 tsp. salt
1/4 tsp. ginger
1 cup zucchini, coarsely shredded
3/4 cup skim milk
3 tbl. vegetable or canola oil
1 eggs
nonstick cooking spray

Baking Temps, Settings & Quanitity:
Directions:
Combine the first 6 ingredients in a bowl, and make a well in center of
mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture,
stirring just until dry ingredients are moistened. Divide batter evenly among
12 muffin cups coated with cooking spray. Bake in a 400 degree oven for
20 minutes or until golden. Remove from pans immediately, and let cool on
a wire rack.

Special Instructions:
Submitted By:
Wendy Frazier
Name:
Pineapple Orange Muffins
ingredients:
1 (8-1/2oz) can crushed pineapple
3/4 cup milk (or enough to equal 1 cup with the pineapple juice)
1 egg, beaten
2 tsp. orange zest, grated orange peel
2 cups flour
1 tbl. baking powder
1/4 tsp. salt
1/4 tsp. ginger, optional
1/4 cup sugar
1/4 cup margarine, melted


Baking Temps, Settings & Quanitity:
Directions:
Preheat the oven to 400 degrees.

Drain the pineapple, reserving juice. Place juice into a measuring cup,
add enough milk to equal one cup. Combine with the orange peel and
beaten egg. Sift the flour, sugar, baking powder, salt and ginger.
Blend the juice and milk mixture into dry ingredients, alternating with
the melted margarine. Mix until just blended, do not overmix. Stir in
the drained pineapple. Pour into lightly greased muffin tins. Bake
for 18 to 22 minutes, or until golden brown.

Special Instructions:
Submitted By:
Wendy Frazier
Name:
Apple Walnut Muffins
ingredients:
2 cups flour
1 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/4. tsp. ground nutmeg
1/4 tsp. salt
2 eggs
1 cup + 2 tbs. frozen apple juice concentrate
(or use bottled juice concentrates)
2/3 cup buttermilk
2 tbs. oat bran
2 granny smith apples, chopped
1/3 cup walnuts, chopped

Baking Temps, Settings & Quanitity:
Directions:
Preheat oven to 375 degrees. Grease 12 muffin tins or line with
muffin liners.

Combine the flour and baking soda together; then add cinnamon, ginger,
allspice, nutmeg and salt.

Combine the eggs, juice and buttermilk, mix well.

Mix the flour mixture with the oat bran and then add the egg mixture and
combine until the dry ingredients are almost moistened. Add in the apples
and the nuts.

Fill the muffin tins 2/3 full. You may add a slice of apple for decoration.

Bake for 25 minutes or until they are golden and the tops spring back
when pressed.

Special Instructions:
Submitted By:
Wendy Frazier
Name:
Crock Pot Apple Pie
ingredients:
8 Tart Apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 taespoon ginger
3/4 cup milk
2 tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter


Baking Temps, Settings & Quanitity:
Directions:
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.

Cover and cook on low 6-7 hours or until apples are soft.


Special Instructions:
Submitted By:
Wendy Frazier
Name:
Ginger Pratie Apple
ingredients:
4 potatoes, peeled and cut into 2-inch pieces
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon ground ginger
3/4 cup all-purpose flour, sifted
4 Granny Smith apples, peeled, cored, and sliced
2 tablespoons butter or butter substitute
1/2 cup firmly packed brown sugar

Baking Temps, Settings & Quanitity:
Directions:
Preheat the oven to 425 degrees F. Lightly grease an 8-inch pie plate.
Cook the potatoes in boiling salted water until tender: 12 to 15
minutes. Drain and mash. Add butter, sugar, and ginger and mix well.
Stir in the flour to make soft dough. On a lightly floured board,
form the dough into a ball and divide in half. Roll half into an
8-inch-diameter circle and fit into the prepared pie plate. Arrange
the apple slices by overlapping them in two concentric circles over
the dough. Moisten the edges with cold water. Roll out the remaining
dough into an 8-inch circle and place it on top of the apples. Press
the edges together and flute them to make a standing edge. With a
sharp knife, make 4 or 5 slits on top to allow steam to escape. Bake
until crust is browned: 25 to 30 minutes. Remove from oven and cut a
2-inch circle in the top pastry to make a lid. Remove this carefully,
add the butter and brown sugar, and replace the lid. Return to the
oven and continue to bake until the butter and sugar have melted,
about 5 minutes. Slice and serve immediately
Special Instructions:
Submitted By:
Wendy Frazier
Name:
Fresh Ginger Crisps
ingredients:
1 cup plus 5 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (1-1/4 sticks) unsalted butter at room temperature
1/2 cup (lightly packed) light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons grated lemon zest
1/4 cup grated fresh ginger (use a hand grater)
1/4 cup molasses

Baking Temps, Settings & Quanitity:
Directions:
1. Sift the flour, baking soda, and salt together into a small bowl and set aside.
2. Using an electric mixer on medium speed, cream the butter, brown sugar, cinnamon, allspice, lemon zest, and ginger together in a medium-size bowl until light and fluffy, 2 1/2 to 3 minutes. Stop the mixer once or twice during the process to scrape the bowl with a rubber spatula.

3. Add the molasses and mix on low speed for several seconds. Scrape the bowl.

4. Add the flour mixture and mix on low speed until the mixture is fluffy again, about 45 seconds. Scrape the bowl. Divide the dough in half.

5. Place a 15-inch length of waxed paper or plastic wrap on a work surface. Shape one portion of the dough into a rough log 10 to 11 inches long and place it along one long side of the paper. Roll the dough up in the paper, and twist the ends like a hard-candy wrapper. Repeat with the second portion of dough. Refrigerate the dough for 2 hours.

6. Remove the logs from the refrigerator. Using your hands, gently roll the wrapped dough back and forth on the work surface to smooth out the cylinder. Refrigerate for 4 to 6 hours or as long as overnight.

7. Fifteen minutes before baking preheat the oven to 350 degrees F. Line several baking sheets with parchment paper, or leave them ungreased.

8. Remove the logs from the refrigerator, unwrap them, and cut them into 1/4-inch-thick slices.

9. Place the cookies 1 inch apart on the prepared baking sheets. Bake until they are crisp and firm, golden in color with brown edges, 14 to 16 minutes. Cool them on the baking sheets.

10. Store the cookies in an airtight container at room temperature for a day or two if you think you will be snacking on them. After that, store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating.
Special Instructions:
Submitted By:
Wendy Frazier
Name:
Ginger Cream Brulee
ingredients:
6 large egg yolks

2 large eggs
3/4 cup granulated sugar
Pinch salt
1 1/2 cups milk
2 3/4 cups heavy whipping cream
1 ounce fresh ginger root, roughly chopped
6 1/2 tablespoons superfine sugar
Eight 6-ounce ovenproof ramekins

Baking Temps, Settings & Quanitity:
Directions:
Preheat the oven to 300 degrees F.

Put the egg yolks, eggs, granulated sugar, and salt in a stainless steel bowl. Whisk the mixture together.

Pour the milk and the cream into a heavy-bottomed saucepot. Add the ginger and scald the mixture. Slowly whisk it into the egg mixture. Cool the custard base and strain it through a medium-holed strainer.

Pour the custard into the 8 ramekins. Skim off any air bubbles.

Put the ramekins in an ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil and bake the custards for about 50 minutes. When the custards are gently shaken, they will be set around the edges yet have an area in the middle, about the size of a quarter, that will not be completely firm.

Refrigerate the custards several hours to overnight.

To serve: Preheat the broiler until it is very hot. Sprinkle the 6 1/2 tablespoons superfine sugar over the ginger custards. Place the custards approximately 3 inches from the broiler.* Broil until the sugar is caramelized. Allow the sugar to harden for a couple of minutes and then serve.
Special Instructions:
Submitted By:
Wendy Frazier
Name:
Ginger Pumpkin Pie with Pecan Topping
ingredients:
Dough for a single 9" pie shell
2 eggs
2/3 cup lightly packed brown sugar
1 tsp ground cinnamon
1 tbsp finely chopped crystallized ginger -- optional
1/2 tsp salt
1/4 tsp ground nutmeg
1 14-oz can pumpkin puree (about 1 1/2 cups) -- NOT pie filling
3/4 cup milk
Topping:

1/2 cup sugar
1/2 cup brown sugar -- lightly packed
1/3 cup corn syrup
1-1/2 cups pecan halves
Baking Temps, Settings & Quanitity:
Directions:
1. Preheat oven to 425 F. Roll out dough and line a 9" pie plate. Do not prick bottom. Trim, turn and flute edges. Set aside, unbaked, while continuing with recipe.

2. Break eggs into a large bowl. Whisk until blended. Stir in brown sugar, cinnamon, chopped ginger, if using, salt and nutmeg until evenly blended. Then add pumpkin and milk, stirring until blended.

3. Pour pumpkin mixture into unbaked pie shell. Bake on bottom rack of oven just until crust is golden around edges, about 10 to 12 minutes. Reduce heat to 325 F and continue baking until pumpkin filling seems set in center
when lightly jiggled, about 45 to 50 minutes more. Place on a cooling rack while making topping.

4. Meanwhile, while preparing topping, preheat broiler. In a large saucepan, combine sugars and corn syrup. Place over medium heat and cook, uncovered, stirring frequently, until sugar is completely dissolved, about 3-1/2 to 4 minutes. Remove from heat and stir in pecans. Evenly spoon over warm pie filling. Place in center of oven. Watch carefully since topping may bubble in less than 1 minute. Remove from oven and place on cooling rack. Serve pie either warm or at room temperature.

Special Instructions:
Submitted By:
Wendy Frazier
Name:
Ginger Snaps
ingredients:
1/4 cup plus 2 tablespoons margarine, softened
2/3 cup plus 3 tablespoons sugar, divided
1/3 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or cloves
Vegetable cooking spray

Baking Temps, Settings & Quanitity:
Directions:
Directions: Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well.

Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes.

Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Store in an airtight container.
Special Instructions:
Submitted By:
Wendy Frazier
Name:
Gingered Fruit
ingredients:
2 cups total fruit: strawberries, blueberries, blackberries, raspberries (or whatever fruit you choose)
1 tablespoon grated fresh ginger
1/4 cup orange juice
1/4 cup sugar
1/2 cup water
1 tablespoon orange zest
1 tablespoon corn starch




Baking Temps, Settings & Quanitity:
Directions:
Add ginger (use ground if fresh is not available), orange juice, sugar and water and bring to a boil.

Mix cornstarch with cold water (1 teaspoon) and stir into boiling water mixture and bring back to a boil. If sauce is not thick enough, add a little more corn starch but be sure to mix it with a little water first to avoid lumps.

Toss with fruit.
Special Instructions:
Submitted By:
Wendy Frazier
Name:
Carrot Cake
ingredients:

2 cups all purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1/4 tsp. ginger
1 cup vegatable oil
2 cups brown sugar
4 eggs
2 cups grated raw carrots
1 8oz can crushed pineapple drained
1 cup raisins
1 cup walnuts chopped


Frosting oh so yummie

2 medium size cool whip
1 can 8oz crush pineapple drained
1 small box instant vanilla pudding


Baking Temps, Settings & Quanitity:
Directions:
Preheat oven to 350 degrees F. Grease two 9 inch round pans, sift flour, cinnamon,ginger, baking soda, and salt. Set aside. In large mixing bowl, beat together oil, sugar and eggs. Gradually add sifted dry ingredients. Beat until well-blended. Do not overbeat. Sitr in carrots, pineapple, (nuts from hell) and raisins. Bake for about 45 minutes or until cake tester comes out clean.

Frosting:

Beat until stiff, then refrigerate cake.
Special Instructions:
Submitted By:
Wendy Frazier
Name:
Peach Marshmallow Dessert
ingredients:
2 tsp. Shortening
c. sugar
c. light corn syrup
1 egg, beaten
2 c. flour
2 tsp. Baking powder
tsp. Salt
c. milk
2 cans peach halves, drained
1 tsp. Butter
c. brown sugar
1 tsp. Cinnamon
1 tsp. Ginger
8 large marshmallows


Baking Temps, Settings & Quanitity:
Directions:
Thoroughly cream shortening, sugar, and corn syrup. Add egg and beat well. Sift flour, baking powder, and salt. Add with milk and pour into greased pan. Place peaches on top of batter and blend butter, sugar, ginger, and cinnamon and sprinkle over top of peaches. Bake @ 350 for 30-40 minutes. Remove from oven and place marshmallows on top and return to oven to brown.
Special Instructions:
Submitted By:
Wendy Frazier
Name:
Barbecue Chicken
ingredients:
2 cloves garlic, minced
1/2 cup grated ginger root
6 cups soy sauce
1 cup brown sugar
10 pounds deboned chicken thighs
Baking Temps, Settings & Quanitity:
Directions:
Place chicken in a container large enough to hold it all. In a separate medium bowl, combine the garlic, ginger, soy sauce and brown sugar. Mix well and pour over the chicken. Seal container and let marinate in the refrigerator overnight.


Preheat an outdoor grill for medium to low heat and lightly oil grate.


Grill chicken over medium to low heat for 1 hour, turning halfway through cooking time. Chicken is done when it's juices run clear.
Special Instructions:
Submitted By:
Lori Kencel
Name:
Banana Nut and Ginger Bread
ingredients:
2 cups packed brown sugar
1 cup mashed bananas
2 eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil (optional)
3 cups all-purpose flour 2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon ground cardamom
1/2 teaspoon ground cloves
2 cups dark beer
1 1/2 cups chopped walnuts
2 tablespoons all-purpose flour
2 cups dates, pitted and chopped
2 tablespoons minced fresh ginger root
Baking Temps, Settings & Quanitity:
350 F
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl cream the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
3 In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the creamed mixture.
Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two greased 9x5 loaf pans.
Bake in a 350 degree F (175 degrees C) oven for 1 hour, or until inserted toothpick emerges dry and clean.
Special Instructions:
Submitted By:
Lori
Name:
Ginger Lentil Stew
ingredients:
1 c leeks, chopped
1/2 ea carrot, diced
2 ea celery stalks, diced
1 tb olive oil
1 tb ginger, minced
3 c stock
1 c lentils
1 ts ground cumin, roasted
1/4 ts pepper
1/4 ts salt
2 tb soy sauce
Baking Temps, Settings & Quanitity:
Directions:
1. In a large heavy saucepan, saut, the leeks, carrot, and celery in
the olive oil over medium heat until they begin to wilt, 5-8 minutes.
Add the ginger and garlic and saut, for 2 minutes.

2. Stir in the stock, lentils, cumin and pepper. Cover and cook for 30
minutes.

3. Add the salt and soy sauce and cook until the lentils are soft,
another 15-30 minutes. Serve with rice.
Special Instructions:
Submitted By:
Lori Kencel
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