Ginger Peach Frozen Yogurt Wgingersnaps Recipes

GRILLED PEACHES WITH GINGERSNAPS

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
• Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.

GINGERSNAP PEACH CRISP

Steps:

• Drain fruit; arrange in greased 8x8 inch baking dish Mix together gingersnaps asnd butter.
• Stir in nuts.
• Sprinkle evenly over peaches.
• Bake at 350 for 15-20 minutes.
• Serve warm with vanilla ice cream, frozen yogurt or whipped cream.
• You can also divide the dessert among 6 8-ounce baking cups.
• Bake at 350 for 10 minutes.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
• Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
• With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
• Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

SOFT GINGERSNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.

GINGER PEACH CRUMBLE

Steps:

• Preheat the oven to 425*.
• Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish.
• Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice.
• Top with the crumbled gingersnaps.
• Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.
• Serve warm or at room temperature, plain or with frozen yogurt.
• Enjoy!

GINGER-PEACH CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips. In medium bowl, stir together crust ingredients. Press on bottom and 1 inch up side of pan.
• In large bowl, beat all filling ingredients except eggs and peaches with electric mixer on medium speed until smooth. On low speed, beat in eggs until blended. Gently stir in peaches. Pour into crust.
• Bake 1 hour 25 minutes to 1 hour 30 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
• Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
• In small bowl, mix topping ingredients. Carefully spread over top of cheesecake. Run metal spatula along side of cheesecake to loosen. Remove side of pan; leave cheesecake on pan bottom to serve. Store covered in refrigerator.

GINGER-PEACH DESSERT

Steps:

• Heat oven to 350°F. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
• Spread frozen yogurt over cooled crust. Freeze 30 minutes.
• Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
• To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.