Gingersnap Yam Pudding Recipes

SWEET POTATO PUDDING WITH PECAN AND GINGERSNAP TOPPING

Steps:

• For topping:
• Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For pudding:
• Preheat oven to 400°F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.
• Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.
• Bake pudding until puffed and brown, about 45 minutes. Serve immediately.

GINGER SNAP 'BREAD' PUDDING

Steps:

• Place gingersnaps in lightly greased 9-inch square baking pan; sprinkle with raisins.
• Beat eggs, milk and sugar with wire whisk until well blended. Pour evenly over gingersnaps; stir until well blended. Cover with foil. Refrigerate at least 2 hours.
• Preheat oven to 325°F. Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares. Serve warm topped with the whipped topping. Store leftover dessert in refrigerator.

SOUTHERN STYLE CANDIED YAMS WITH GINGERSNAP CRUNCH

Steps:

• For the yams: Preheat the oven to 400 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt and pepper. 2. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 minutes. Remove from the heat, add to the yams and toss to coat. Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. Cover tightly with foil and bake until beginning to become tender, 30 minutes.
• For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 minutes. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.

GINGERSNAP YAM PUDDING

Steps:

• Preheat oven to 325°F Grease or spray a 9x13 inch glass baking dish.
• Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping.
• Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them.
• Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes.
• Add the eggs one at a time mixing well after each.
• Mix in the salt, spices, sugar and orange peel.
• Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated.
• Pour the mixture over the crumbs, smoothing the top.
• Sprinkle with remaining 1/2 cup of crumbs and dot with butter.
• Bake, uncovered, in center of oven for one hour or until it is puffed and golden. A knife inserted into the center should come out clean. Let pudding rest for 20 minutes Cut into squares to serve.

TEMPTING CARAMEL APPLE PUDDING WITH GINGERSNAP CRUST

Steps:

• In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13x9-in. baking dish. Refrigerate for at least 15 minutes., Meanwhile, in a large bowl, beat cream cheese, sugar and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust., In a large bowl, whisk remaining milk and pudding mixes 2 minutes; let stand 2 minutes or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate 15 minutes., Spread remaining whipped topping over top. Cover and refrigerate at least 4 hours or until filling is firm., Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with peanuts.

GINGERSNAP PUMPKIN PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill a large shallow baking pan with 1/2 inch of water. Use butter to grease a separate oven-safe pan, and place it in the water.
• Beat egg white in a glass, metal, or ceramic bowl until foamy. Continue to beat until stiff peaks form.
• Combine pumpkin puree, milk, sugar, walnuts, crushed gingersnaps, egg yolk, cinnamon, ginger, and salt in a separate large bowl; beat with an electric mixer until well combined. Fold egg whites into the pumpkin mixture and pour into the greased pan.
• Bake in the preheated oven until pudding is set, 30 to 40 minutes.

CHINESE YAM PUDDING

Steps:

• Place a metal steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover, bring the water to a boil, and add the yam cubes. Cover, and steam until very tender, about 30 minutes.
• Place the steamed yam cubes into a bowl, and mash them with the sugar and vegetable oil until very smooth.
• Clean the steamer insert, and line with parchment paper. Place the mashed yam pudding into the steamer over a saucepan of water as before; bring to a boil, cover, and steam for 30 minutes. Serve hot.

GINGERSNAP PUMPKIN PUDDING

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies., Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.