FROGHOPPER'S CANDIED GINGER CARROTS
Ginger adds a very nice layer of flavor and perks up basic candied carrots for a side that the whole family will love!
Provided by FROGHOPPER
Categories Carrot Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. Drain carrots; stir in butter until carrots are coated. Stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.
Nutrition Facts : Calories 133.9 calories, Carbohydrate 14.1 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 5.5 g, Sodium 276.1 mg, Sugar 10.6 g
CANDIED GINGER - CARDAMOM BARS
If you are a ginger freak like me then these are the perfect cookie. They are easy to make in the food processor. They are kind of like shortbread packed with ginger and cardamom. I got this one out of the newspaper some time back, it was by Linda Faus. Warning!!!! These have serious addiction potential.
Provided by matt_maples
Categories Bar Cookie
Time 1h
Yield 18 bars, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg F.
- Grease a 9 inch square baking pan.
- Ok here is the hardest part -- finely chop crystallized ginger and set aside.
- In a food processor add flour, sugar, cardamom, cinnamon, and salt. Pulse to combine.
- Cut butter into half in cubes.
- Add butter to processor and mix into a coarse meal forms.
- Beat egg and add 2 tablespoons to processor and mix until a moist crumbs form.
- Add ginger and blend until moist clumps form.
- Press dough into pan.
- Brush the rest of the egg over the top.
- Bake 40 minutes.
- Transfer to rack and let cool completely in pan.
- Cut into 18 pieces.
LEMON SQUARES WITH CANDIED GINGER
A family favourite, we all love lemon squares these are extra yummy! Source: an old newspaper clipping, from ????
Provided by Elly in Canada
Categories Bar Cookie
Time 50m
Yield 25 squares, 25 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- In medium bowl or food processor combine flour and sugar. Cut in butter until mixture starts to hold together.
- Press mixture into bottom of 8 or 9 inch square baking dish lined with parchment paper or make sure it is well buttered.
- Bake at 350 degrees for 15 minutes.
- Set aside to cool slightly.
- Topping:.
- In a medium bowl, beat eggs with sugar until light and creamy.
- Mix flour with baking powder and stir into egg mixture.
- Add lemon peel and juice,coconut and ginger, stir well.
- Pour topping mixture over baked crust, bake for 20 minutes in 350 degree oven until just set.
- Cool on rack. Cut into squares. Dust with icing sugar, if desired.
- This will yield approximately 25 squares,depending on how you cut them.
- Serve and enjoy!
Nutrition Facts : Calories 112.4, Fat 5.1, SaturatedFat 3.3, Cholesterol 26.7, Sodium 43.1, Carbohydrate 16, Fiber 0.3, Sugar 11.4, Protein 1.2
PAUL'S CANDIED-GINGER AND ROSEMARY SQUARES
Steps:
- Preheat oven to 350 degrees F. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Into a medium bowl sift together flour and salt and gradually beat into butter mixture with three fourths of eggs. Beat in ginger and rosemary and press dough evenly into a 13" x 9" baking pan. In a small bowl beat water into remaining egg to make an egg wash and brush on dough. With back of knife score dough (about 1/4 inch deep) in a crosshatch pattern and bake in middle of oven 35 to 45 minutes, or until a tester inserted in center comes out clean. Cool pastry in pan on a rack and cut into 24 squares. Pastry may be made 5 days ahead and chilled covered. Let pastry come to room temperature before serving. Garnish pastry with rosemary sprigs. Serves 16 to 20 as hearty hors d'oeuvre.
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