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crystallized ginger

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  • Sandy Savage
    Here are several recipes to showcase our crystallized ginger (also known as candied ginger). They come from friends and/or reputable magazines so while I have
    Message 1 of 1 , Oct 2, 2001
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       Here are several recipes to showcase our crystallized ginger (also known as candied ginger).  They come from friends and/or reputable magazines so while I have not tried them all yet, I trust they will be satisfactory.  They have been modified slightly to make use of our great products.  I have had the icebox cake and it is delicious. The first two are courtesy of Jacqueline.



      Crystallized Ginger Shortcake

      2 cups flour
      ¼ cup sugar
      1 tbsp VE Baking Powder
      1 tsp VE Ginger
      ½ tsp salt
      ½ cup chilled butter, cut into small cubes
      ½ cup milk
      1 large egg yolk
      ¼ cup finely diced VE Crystallized Ginger

      Preheat oven to 400. Line baking sheet with parchment paper. Combine first 5 ingredients in a large bowl. Using a pastry blender add cubed butter and blend till coarse meal results. Mix in finely chopped Crystallized Ginger. Add milk and egg yolk. Blend until moistened; turn out onto a floured surface. Knead slightly and roll into log. Cut into 8 equal pieces, pat into 1” thickness and place on parchment-lined tray. Sprinkle lightly with sugar. Bake 15 minutes; transfer to a cooling rack.
      Note: Gingered shortcakes are wonderful filled with strawberries, peaches, plums and of course whipped cream.

      Ginger Whipped Cream

      ½ cup whipping cream
      1 tbsp dark brown sugar
      2 tbsp finely diced VE Crystallized Ginger

      Beat whipping cream and brown sugar in a medium bowl until peaks form. Fold in crystallized ginger. Serve with warm gingerbread or on apple or pear deserts.

      Double Ginger Crackle Cookies

      ¾ cup shortening
      1 cup granulated sugar
      1 egg
      ¼ cup molasses
      2 cups all purpose flour
      2 tsp baking soda
      ¼ tsp salt
      ½ cup finely chopped VE Crystallized Ginger
      1 tbsp VE Ground Ginger
      1 tsp each VE Cinnamon and cloves
      granulated sugar for rolling

      In a large bowl, cream together shortening and sugar.  Beat in egg and molasses.  In separate bowl, mix together flour, soda, salt and spices; blend into creamed mixture.  Shape into small balls 1 inch in diameter.  Roll in sugar.  Place 2 inches apart on greased baking sheets.  Bake in 350F oven for 8 to 10 minutes, or until golden brown.  Don’t overbake, cookies should be slightly soft when removed from oven.  Let cool on baking sheets for a few minutes, then remove to racks to cool completely.

      Ginger Mascarpone Icebox Cake

      12 oz gingersnap cookie crumbs(2 ¼ cups– about 40 cookies)
      5 tbsp butter.

      Combine and sprinkle half the crumb mixture in 9” pan.

      Mix together:
      8 oz cream cheese
      ½ cup plain yogurt
      2/3 cup sugar
      ½ tsp VE Vanilla
      ½ cup minced VE Crystallized Ginger

      1 lb mascarpone cheese
      1/3 cup whipping cream
      Whip until mixture holds peaks

      Spoon half the mixture over the crumb crust then cover with half of the remaining crumbs.  Top with remaining mascarpone mixture and finish with remaining crumbs.  Cover with plastic wrap and refrigerate overnight.

      Decadent Nanaimo Bars

      ¾ cup butter
      ¼ cup granulated sugar
      1/3 cup VE Cocoa Powder
      1 egg, slightly beaten
      1 tsp VE Vanilla
      1 ½  cups graham wafer crumbs
      1 cup finely shredded coconut
      ½ cup finely chopped walnuts
      ½ cup mix of finely chopped red and green candied cherries (optional)
      2 tbsp finely chopped VE Crystallized Ginger (optional)
      ¼ cup butter, at room temperature
      3 tbsp milk
      2 tbsp vanilla custard powder
      2 cups sifted icing sugar
      4 (1oz/28g) squares semisweet chocolate

      Lightly grease 9” square pan; set aside.  Melt ¾ cup butter in heavy-bottomed saucepan.  Turn into bowl.  Blend in sugar and cocoa.  Cool to room temperature.  Whisk in egg and vanilla until smooth.  Stir in wafer crumbs, coconut, walnuts and cherries, if using.  Press into prepared pan.  Combine ¼ cup butter, milk, custard powder and icing sugar in a small bowl.  Stir until creamy.  Spread over base.  Place in freezer to set slightly, about 15 minutes.  Melt chocolate in top of double boiler set over simmering water or in a microwave.  Spread in a thin layer over cooled custard.  Refrigerate until chocolate is firm, about 1 hour.  Prepare a glaze by stirring together ½ cup sifted icing sugar with 2 tsp water.  Drizzle over chilled mixture.  Cut into 45 small bars and store in a tightly covered container in refrigerator.

      Chewy Ginger Coconut Macaroons

      2 ¾ cups shredded or flaked coconut
      2/3 cup granulated sugar
      1/3 cup all-purpose flour
      1/3 cup slivered VE Crystallized Ginger
      ½ tsp VE Ground Ginger
      pinch salt
      4 egg whites

      In large bowl, toss coconut, sugar, flour, slivered and ground ginger and salt.  In separate bowl whisk egg whites until foamy; scrape over coconut mixture and stir to combine.  Drop by heaping tablespoonfuls, 2 inches apart, onto parchment paper-lined baking sheets.  Bake in top and bottom thirds of 325F oven, rotating and switching pans halfway through, for 20 minutes or until golden on bottom.  Let cool on pans on racks.  (Make ahead: Store in layers separated by waxed paper in airtight container for up to 1 week)

      Gingerbread Men (With a Difference!)

      4 cups all purpose flour
      ½ cup finely chopped VE Crystallized Ginger
      1 tbsp VE Ground Cinnamon
      1 tsp VE Ground Ginger
      1 tsp salt
      1 tsp baking soda
      ½ tsp VE Baking Powder
      1 cup unsalted butter, room temperature
      2 cups dark brown sugar
      2 tsp VE Vanilla Extract
      ½ tsp grated orange peel
      2 large eggs
      ¼ cup buttermilk

      Red Hots (cinnamon candies)

      Mix first 7 ingredients in medium bowl.  Using electric mixer, beat butter in large bowl until light.  Add sugar, vanilla and orange peel and beat until fluffy.  Add eggs 1 at a time, beating well after each addition.  Beat in buttermilk.  Beat dry ingredients into butter mixture just until blended.  Divide dough into thirds.  Flatten each piece, wrap in plastic and chill 1 hour. (Can be made 1 day ahead.  Soften slightly at room temperature before rolling out.)  Preheat oven to 350F.  Grease baking sheets.  Roll out 1 dough piece on floured work surface to ¼ inch thickness.  Using 5-inch-long gingerbread cookie cutter, cut out cookies.  Transfer to baking sheets.  Gather scraps, reroll and cut more cookies.  Repeat with remaining dough.  If desired, decorate with Red Hots and raisins.  Bake cookies until lightly browned and edges darken, about 15 minutes.  Transfer to racks and cool. (Can be made 3 days ahead.  Store in airtight container at room temperature.)


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