Gingersnapcrustedhamwithapricotmustardsauce Recipes

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GRANDMA'S GINGERSNAPS



Grandma's Gingersnaps image

This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.

Provided by RAMB

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

¾ cup margarine
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
½ cup white sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g

EXTRA-SPICY GINGERSNAPS



Extra-Spicy Gingersnaps image

Provided by Food Network

Categories     dessert

Time 30m

Yield 60 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)

Steps:

  • Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
  • Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
  • Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

GINGERSNAPS!



Gingersnaps! image

I have been having a real craving for gingersnaps lately. I made five batches for Christmas, and I am still in the mood for them - they are just sooo good. One of my friends said these were the best gingersnaps she had ever had. How 'bout that, eh? NOTE: it is important to use pastry flour for these cookies, otherwise the dough will be strange and unworkable. I tried a batch using supposedly "all-purpose" whole wheat flour (but it was really formulated for bread) and ended up throwing out the dough because it just didn't work. You can use all whole wheat flour, or all white flour, just so long as it is soft.

Provided by Jenny Sanders

Categories     Dessert

Time 1h

Yield 30-60 cookies, 30 serving(s)

Number Of Ingredients 12

1 1/2 cups soft whole wheat flour
1 cup soft unbleached flour
1 cup dark brown sugar (I use Sucanat)
1 1/2 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup light molasses, warmed
1/3 cup vegetable oil
1/3 cup water

Steps:

  • Sift the dry ingredients together in a large bowl.
  • Warm the molasses, and mix the molasses, oil and water.
  • If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this.
  • Mix the wet ingredients into the dry ingredients.
  • The dough should be quite stiff, and not particularly sticky.
  • If it is too soft and sticky, add a little more flour.
  • Preheat the oven to 350°F.
  • Roll out the dough to about 1/4" thick, and cut out with cookie cutters.
  • Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled.
  • Re-roll and cut the scraps, until the dough is gone.
  • Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.

Nutrition Facts : Calories 102.1, Fat 2.6, SaturatedFat 0.4, Sodium 107.2, Carbohydrate 19.1, Fiber 1, Sugar 10.2, Protein 1.3

GRAHAM CRACKER CRUST I



Graham Cracker Crust I image

This goes great with many pies.

Provided by Carol

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 17m

Yield 8

Number Of Ingredients 4

1 ½ cups finely ground graham cracker crumbs
⅓ cup white sugar
6 tablespoons butter, melted
½ teaspoon ground cinnamon

Steps:

  • Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
  • Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 20.5 g, Cholesterol 22.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 13.2 g

GINGERSNAP-RASPBERRY SANDWICHES



Gingersnap-Raspberry Sandwiches image

The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/4 cup pure maple syrup
1 large egg, beaten
1 cup raspberry jam with seeds

Steps:

  • Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.
  • Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
  • Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
  • Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.

GINGERSNAP CRUSTED HAM WITH APRICOT MUSTARD SAUCE



Gingersnap Crusted Ham With Apricot Mustard Sauce image

Make and share this Gingersnap Crusted Ham With Apricot Mustard Sauce recipe from Food.com.

Provided by dicentra

Categories     Ham

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

1 (8 lb) ham, half
2 tablespoons apricot preserves
2 tablespoons Dijon mustard
1/2 cup brown sugar
1/2 cup gingersnap crumbs (about 9 cookies, finely crushed)
1 1/2 cups apricot preserves
1/2 cup dry marsala wine
3 tablespoons Dijon mustard
1/2 teaspoon ground allspice

Steps:

  • Preheat oven to 325°.
  • To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.
  • Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham.
  • Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°.
  • Place ham on a platter; let stand 15 minutes before slicing.
  • To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.

GINGERSNAPS



Gingersnaps image

Make and share this Gingersnaps recipe from Food.com.

Provided by Shannon1971

Categories     Dessert

Time 18m

Yield 25 cookies, 25 serving(s)

Number Of Ingredients 11

3/4 cup Crisco
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon ginger
1 cup sugar
1/4 cup molasses
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
sugar

Steps:

  • Preheat oven to 375°F.
  • Cream the shortening and sugar together until fluffy; beat in egg.
  • Sift the dry ingredients together.
  • Add the dry ingredients to the batter and mix well.
  • Refrigerate dough 1 hour before rolling into 1 inch balls.
  • Roll balls in sugar before baking.
  • Bake 8-10 minutes on an ungreased baking sheet.

Nutrition Facts : Calories 135, Fat 6.5, SaturatedFat 1.9, Cholesterol 7.4, Sodium 128.4, Carbohydrate 18.3, Fiber 0.3, Sugar 9.9, Protein 1.3

CRISPY GINGERSNAPS



Crispy Gingersnaps image

A thin, spicy gingersnap cookie.

Provided by Larry Goldsmith

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 22m

Yield 36

Number Of Ingredients 9

¾ cup shortening
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  • Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g

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