Mustard And Ginger Cookies Recipes

SECRET GINGER COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in sugar. Bake at 375° for 10-12 minutes or until surface cracks. Remove to wire racks to cool.

MUSTARD AND GINGER COOKIES

Steps:

• In bowl, cream Crisco and brown sugar. Beat in molasses and egg.
• Combine flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves.
• Gradually add to creamed mixture.
• Cover and refrigerate about 1 hour or until easy to handle.
• Roll into 1-inch balls and then roll in additional sugar.
• Bake at 375°F till surface cracks or about 10-12 minutes.
• Cool on wire rack completely.

CHEWY GINGER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

GINGER COOKIE

Steps:

• Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.
• Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.
• Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
• Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
• Preheat oven to 375 degrees F.
• Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
• Serve or store in a tightly sealed container for up to 3 weeks.

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• 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. Store in an airtight container.

GINGER-MUSTARD BARBECUE SAUCE

Steps:

• Whisk ginger ale, yellow mustard, and Dijon mustard in a medium saucepan to combine. Bring to a simmer over medium heat; reduce heat to low and gently simmer 3 minutes. Whisk in ginger, garlic, onion, honey, sugar, salt, vinegar, black pepper, and red pepper flakes and cook, stirring occasionally, until flavors have come together and sauce is very fragrant, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.

MUSTARD GINGERBREAD

Steps:

• Preheat your oven to 350*F. and lightly grease a 10" springform pan with veg. oil(or butter).
• Sift the flour, baking soda, salt, mustard powder and spices together into a medium bowl.
• Cream the butter and sugar together in a medium mixing bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
• Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until the eggs are well blended but not smooth, 8 to 10 seconds. Scrape the bowl each time.
• Add the molasses with the mixer on medium low speed and mix for 5 seconds. The batter will look separated.
• Add half of the dry ingredients to the batter with the mixer on low speed and mix just until they have absorbed the liquid but are not thoroughly blended, about 10 seconds. Add half the coffee and fold it into the mixture with a rubber spatula.
• Add the remaining dry ingredients on medium low speed and blend until they are almost incorporated, 10 seconds. Pour in the remaining coffee, then fold in by hand with a rubber spatula. Turn the mixer to low speed and blend until the batter is smooth, about 5 seconds.
• Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top springs back to the touch and a tester inserted in the center comes out dry, about 45 minutes. Cool slightly in the pan before serving. Enjoy!

GINGER AND MUSTARD PORK

Steps:

• Cut the escalopes into 6-8 pieces (if using), heat a non stick pan to a high heat and brown the meat remove and keep warm
• Reduce heat of pan and add oil cook the onion, ginger and garlic for 3-5 mins until soft and just brown
• Add stock, Tabasco sauce and mustard and simmer. Return the pork to pan and simmer till cooked through (about 5-10 mins)
• Remove Slices of ginger and stir in maple syrup season to taste