DOUBLE GINGER COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
- In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
- In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
- Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
- Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.
Nutrition Facts : Calories 96 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 14 milligrams, Sodium 95 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 8 grams
DOUBLE GINGER ICE CREAM
The toasted pecans and graham crumbles are a delicious addition to this refreshing ginger ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 12h
Yield 10
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, stir 1 cup whipping cream, the milk, sugar and salt until well mixed. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture just comes to a boil. Remove from heat.
- In medium bowl, beat egg yolks with whisk until well blended; gradually stir in hot milk mixture. Return to saucepan; cook over medium heat, stirring constantly, until mixture thickens and coats a spoon. Remove from heat. Set aside.
- Pour remaining 1 cup whipping cream in large bowl; place a fine-mesh strainer over bowl. Pour hot mixture through strainer; stir into cream until well blended. Cover; refrigerate 2 to 3 hours, stirring occasionally, until cold.**
- Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, mix crushed grahams and butter; press firmly in bottom of dish. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 30 minutes. Crumble with fork.
- Stir ginger liqueur into cream mixture until well blended. Pour into 2-quart automatic ice cream freezer container. Freeze according to manufacturer's directions, adding crystallized ginger when mixture begins to get firm.
- Spoon one-third of the ice cream into chilled 2-quart freezer container or bowl; sprinkle with half of the graham cracker crumble and half of the pecans. Top with another one-third of the ice cream, remaining graham cracker crumble and remaining pecans. Spoon remaining ice cream over top. Cover; freeze until firm.
Nutrition Facts : Calories 340, Carbohydrate 22 g, Cholesterol 165 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 14 g, TransFat 1 g
DOUBLE GINGER ICE CREAM
My dear friend Baby Kato loves ginger ice cream. This is a special ice cream made with her in mind. It's a cooked custard ice cream, the kind that produces the best quality. It uses candied ginger puree, available from the Ginger People: www.gingerpeople.com where it is called "Ginger Spread". . Time given is for making the custard only as chilling and freezing will vary a lot.
Provided by Annacia
Categories Frozen Desserts
Time 20m
Yield 1 pint
Number Of Ingredients 9
Steps:
- Warm the milk in a 2-quart heavy-duty saucepan over medium heat until small bubbles form around the edges.
- Whip together the sugar, egg yolk and salt in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until the mixture is very thick and pale yellow and holds a slowly dissolving ribbon when the beater is lifted.
- Ladle half of the hot milk into a liquid measuring cup, then slowly pour it into the egg yolk mixture, whisking constantly to blend well.
- Pour this egg mixture into the remaining milk in the saucepan.
- Stir in the candied ginger puree.
- Whisk the mixture constantly until it is thick enough to coat a spoon or registers 185 degrees F. on a candy thermometer.
- Immediately remove the thermometer and pour the ice cream custard into a 2-quart bowl.
- Add the cream and vanilla and stir to blend thoroughly.
- Cover the bowl tightly with plastic wrap to prevent a skin from forming on top and cool to room temperature.
- Refrigerate the ice cream custard for several hours, or until it is cold.
- Process the ice cream custard in an ice cream maker, following the manufacturer's instructions.
- When the ice cream is half frozen, stir in the finely chopped crystallized ginger.
- Freeze the ice cream in a tightly covered container for at least 30 minutes.
- Using a 1-1/2 inch round ice cream scoop, place small scoops of ice cream in shot glasses, mini martini glasses or small bowls. Top each serving with a sliver or two of crystallized ginger.
- The ice cream custard can be made up to 3 days in advance and kept tightly covered in a bowl in the refrigerator before freezing in the ice cream maker.
- Keep ice cream in a tightly covered container in freezer for up to 2 weeks.
Nutrition Facts : Calories 1425.6, Fat 101, SaturatedFat 61.8, Cholesterol 526.2, Sodium 218.7, Carbohydrate 119, Sugar 100.7, Protein 15.3
DOUBLE GINGER GINGERBREAD
Crystallized ginger and grated orange peel elevate this beyond the regular gingerbread. The Grand Marnier Cream adds the perfect final touch. From an April 1986 issue of Bon Appetit .The recipe was featured in "A New Look at Coffee Cakes".
Provided by Leslie in Texas
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- For Gingerbread:.
- Position rack in center of oven and preheat to 350 degrees.
- Grease 8-inch square baking pan;dust with flour.
- Sift first 8 ingredients into bowl.
- Using electric mixer, cream butter in another bowl.
- Add brown sugar and beat until light and fluffy;beat in egg,then molasses.
- Mix in buttermilk alternately with dry ingredients.
- Fold in crystallized ginger and orange peel;spoon batter into prepared pan.
- Bake until springy to touch, 45 to 50 minutes.
- Cool cake in pan on rack.
- Serve with cream.
- For Grand Marnier Cream:.
- Beat cream,Grand Marnier and vanilla until beginning to thicken.
- Add sugar and sour cream and beat until soft peaks form.
- Serve immediately.
Nutrition Facts : Calories 366.4, Fat 15.2, SaturatedFat 9.2, Cholesterol 71.8, Sodium 250.5, Carbohydrate 52.7, Fiber 1.2, Sugar 25.1, Protein 5.4
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