GINGERSNAP CRUST
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie crust
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
- Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.
GINGERSNAPS
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
GINGERSNAP STEW
This is amazing! I love the flavors together. You have the sweetness of the celery & carrots, the smoky sausage (I use turkey sausage) and subtle heat from the chili powder... the gingersnap flavor is subtle & wonderful as well. My mom says this is very much like a German dish (Sauerbraten) she had growing up but with a twist. Serve with a crusty slice of rye bread and ENJOY! Man I love this! Recipe source: Inspired by: Better Homes and Gardens recipe winner. I have increased most ingredients.
Provided by Chicagoland Chef du
Categories Stew
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from the pan and set aside.
- Add sausage to pan, cook over medium heat until lightly browned. Return vegetables to pan.
- Add water, beans, chili powder and worchestershire sauce. Bring to boiling and reduce heat. Simmer for 20 minutes or until vegetables are tender.
- Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls.
- Notes:
- I add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire.
- I prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish.
- I have also used whole baby carrots cuz I'm lazy.
- The chili powder adds a subtle touch of *heat*.
- I tend to simmer on low for up to 2 hours.
Nutrition Facts : Calories 446.5, Fat 23.6, SaturatedFat 7.6, Cholesterol 40.9, Sodium 1619.3, Carbohydrate 39.1, Fiber 8.7, Sugar 11.4, Protein 21.2
GINGERSNAP STEW
Make and share this Gingersnap Stew recipe from Food.com.
Provided by drhousespcatcher
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Notes: the canned kidneys should be rinsed and drained. the sausage whould be halved lenght-wise and cut into 1 inch pieces.
- In a large saucepan, cook the carrots, celery and onion in hot oil over medium heat about five minutes or until onion is almost tender. Remove and set aside.
- Add the sausage to the pan. Cook until lightly browned. Return the veggies to pan. Add Water, beans, chili powder, and worcestershire sauce. Bring to boil and reduce heat. Simmer covered about 20 minutes or until tender. Stir in undrained stewed tomatoes. Add gingersnaps. Cook and stir five minutes or until it thickens and bubbles. Ladle into bowls.
- Serve with pumpernickel bread.
Nutrition Facts : Calories 410.1, Fat 23.4, SaturatedFat 7.5, Cholesterol 40.9, Sodium 1492.1, Carbohydrate 33.1, Fiber 6.3, Sugar 12, Protein 18.8
GINGERSNAP GOULASH
A friend shared this authentic recipe with me years ago. I think you'll enjoy the extra spice from the addition of gingersnaps. It wonderfully captures the flavor of sauerbraten.
Provided by Taste of Home
Categories Lunch
Time 2h25m
Yield 8-10 serving (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add ketchup; cover and simmer for 1 hour, stirring occasionally.
Nutrition Facts :
GINGERSNAPS
You can enjoy these cookies on their own or crumble them up to make the Gingersnap Pie Crust recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs, molasses, and ginger until combined. With the mixer on low, gradually add the flour mixture, beating just until incorporated.
- Form dough into 3/4-inch balls. Place Demerara sugar in a shallow dish and roll each ball of dough in sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
- Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.
SAUERBRATEN BEEF IN GINGERSNAP GRAVY
Sauerbraten but easier!
Provided by Jamie_LBGC
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
- Cook on Low for 7 to 9 hours.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.1 calories, Carbohydrate 31.6 g, Cholesterol 147.5 mg, Fat 32.7 g, Fiber 1.3 g, Protein 43.9 g, SaturatedFat 12.5 g, Sodium 275.7 mg, Sugar 9.9 g
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- In a large saucepan cook carrots, celery, and onion in hot oil over medium heat about 5 minutes or until onion is nearly tender. Remove vegetables from pan.
- Add sausage pieces to pan. Cook over medium heat until lightly browned. Return vegetables to pan. Add water, beans, chili powder, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender. Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls. If desired, serve with slices of toasted pumpernickel bread. Makes 4 servings.
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