Subscribe To The 'RR Blog'
Ginger Recipes
I don't know why...something just 'came over me'.... I was thinking about the term "Gingers" -- happened to see some recipes using ginger in my cookbook and well, here we are!
What is GINGER ROOT? To crush ginger root for your ginger recipes, place a slice between 2 pieces of waxed paper and crush with a wooden mallet. In any form, ginger root adds zest to veggies and salads and is also an excellent tenderizer wen added to meat marinades. The new sprouts on the sides of the ginger root are more delicately flavored than the root itself, and can be very finely grated and used in cooking. Once purchased, ginger root can be grown at home: just bury a fresh ginger root below the surface in moist all-purpose potting soil. Set it in a closet to sprout. Then place it in a sunny window, keeping the soil evenly moist. Soon it will develop tall pointed greenery and the root itself will growth restriction. You'll have fresh ginger at your fingertips for all your ginger recipes!(From Betty Crocker?s International Cookbook BENEFITS OF GINGER
In a large mixing bowl combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium to high speed till combined. Beat or stir in remaining flour. Shape dough into 1-inch balls. Roll balls in the granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F. for 8 to 10 minutes or till edges are set and tops are crackled. Cool cookies on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. (This ginger recipe makes about 48 gingersnap cookies.) [NOTE - Recipe from allrecipes.co.uk] Place the dry ingredients in a dish. Mix all the ingredients (except the egg) together and add the beaten egg bit by bit to make a stiff consistency. Roll in hand to about the size of a walnut. Bake for 15-20 minutes at 180 degrees C, or 350 degrees F. (Makes 12) GINGERED PEAR SORBET Heat 1 cup of the reserved syrup and the sugar to boiling, stirring constantly; remove from heat. Cool. Place pears, half at a time, in blender container; cover and puree until uniform consistency. Mix syrup, puree, lemon juice and ginger; pour into ice cube tray. Freeze until partially frozen, 1 to 1-1/2 hours.Pour into blender; blend on medium speed until smooth and fluffy. Return to ice cube tray. Freeze until firm, about 3 hours. Let stand at room temperature about 10 minutes before serving. (Ginger recipe makes 6 servings) GINGER-APPLE BARS Prepare one 14-ounce package white creamy-type frosting mix according to package directions, substituting 2 tablespoons lemon juice for HALF the liquid. Spread on cooled cookies. Cut in 1x1-1/2-inch bars. (Ginger recipe makes about 8 dozen bars.) GINGERBREAD (1st recipe) Cream shortening and sugar till light. Add egg and molasses; beat thoroughly. Sift together dry ingredients. Add to creamed mixture alternately with water, beating after each addition. Bake in greased and lightly floured 8x8x2-inch pan at 350 degrees F. for 35 to 40 minutes or till done. Serve warm. GINGERBREAD (2nd recipe) Grease a 9x1-1/2-inch round baking pan; set pan aside. In a bowl combine flour, cinnamon, ginger, baking powder, and baking soda; set aside. In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat till fluffy. Add egg and molasses; beat 1 minute. Add dry mixture and 1/2 cup WATER alternately to beaten mixture, beating on low spread after each addition till combined. Pour batter into pan. Bake in 350 degree F. oven for 35 to 40 minutes or till a wooden toothpick comes out clean. Cool for 30 minutes in pan on wire rack. Serve warm. (This gingerbread recipe makes 9 servings.) GINGERBREAD CUTOUTS In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined, scraping bowl. Beat in the molasses, egg, and vinegar till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or till easy to handle. Grease a cookie sheet; set aside. On a lightly floured surface, fold half of the dough at a time to 1/8 inch thick. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet. Bake in a 375 degree F. oven for 5 to 6 minutes or till edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies. (This ginger recipe makes 36 to 48 cookies.) Powdered Sugar Icing In a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 teaspoon at a time, till it reaches drizzling consistency. (Makes 1/2 cup) ROLLED GINGER COOKIES Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together dry ingredients; blend in. Chill 3 hours. Roll dough 1/8 inch thick on lightly floured surface. Cut in shapes. Place 1 inch apart on greased cookie sheet. Bake at 375 degrees F. for 5 to 6 minutes. Cool slightly; remove to rack. (Ginger recipe makes about 5 dozen) GINGER DIP Combine mayonnaise and sour cream. Stir in remaining ingredients; chill. Offer sesame crackers or chips. (This ginger recipe makes 1-1/4 cups.) GINGER FRUIT COCKTAIL Peel banana; slice on bias; dip in lemon juice. Combine with remaining fruits. Cover; chill. Just before serving, pour ginger ale over fruit. Dash with bitters. (Ginger recipe serves 6.) GINGER FRUIT FREEZE Stir in 1/2 cup chopped preserved kumquats; 1/2 cup dates, cut up; 1/4 cup quartered maraschino cherries; one 8-3/4 ounce can crushed pineapple, drained; and 2 tablespoons finely chopped candied ginger. Fold in 1 cup whipping cream, shipped. Pour into 1-quart refrigerator tray. Sprinkle 1/4 cup toasted slivered almonds over top. Freeze firm. (Ginger recipe makes 6 to 8 servings.) GINGER MUFFINS
Place meat in Dutch over; cover with water. Add next 4 ingredients. Cover and simmer till tender, allowing 1 hour PER POUND. Remove meat; strain and reserve 1 cup liquid for sauce. Cut off bones and gristle from large end; slit skin on underside from large end to tip; peel off. Slice meat on a slant. (This ginger recipe makes 4 servings per pound. Serve with hot GINGERSNAP SAUCE: GINGER SUGAR PUFFS Cream 1/4 cup butter and 1/2 cup sugar till light and fluffy; beat in egg and lemon peel. Sift together flour, baking powder, salt, and nutmeg; add to creamed mixture alternately with milk, beating after each addition. Fill small greased 2-inch muffin pans 2/3 full. Bake at 375 degrees F. for about 15 minutes. While hot dip muffins quickly into melted butter, then roll in mixture of 3/4 cup sugar and ginger. (This ginger recipe makes 36.) GINGER SUNDAE SAUCE GINGERED RHUBARB JAM Combine rhubarb with next 3 ingredients in large saucepan; let stand about 15 minutes or till sugar is moistened by juice. Cook over medium-high heat, stirring frequently till thick and clear, 12 to 15 minutes. Skim off foam; add food coloring, if desired. Ladle into hot scalded jars; seal. (This ginger recipe makes three 1/2-pints.) GINGERSCOTCH CAKE GINGERSNAP CRUST GINGERSNAP-GRAHAM CRUST In a mixing bowl combine crushed gingersnaps, crushed graham crackers, and sugar. Stir in melted butter; toss to thoroughly combine. Turn crumb mixture into a 9-inch pie plate. Spread the crumb mixture evenly in the pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 375 degree F. oven for 4 to 5 minutes. Cool on a wire rack before filling. Have a favorite ginger recipe?? -- send it from my "Contact Me" page....
Go to "Random Stuff" main page
|
Ginger recipes you ask? 
Some of these recipes are OLD and some are NEWER. Plus, I do admit I haven't tried these recipes myself yet, as we're pretty much 'off sugar' -- Some are a bit daring or odd to me but some sound yummy. 
Fresh ginger root is a plant native to China and India that is covered with tan/brown skin. The name comes from the Sanskrit word 'stinga-vera' which means "with a body like a horn" or resembling antlers (which it does!). It is grown throughout the world and can be sliced, shredded, grated, finely chopped or crushed. 
A great way to incorporate ginger into your diet is by drinking ginger tea. Just boil water, add a few slices of fresh ginger, and let it brew for 10 to 15 minutes.
1 teaspoon baking soda
For Gingerbread People Cutouts:
GINGER SAUCED TONGUE