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Fresh ginger cookie recipe. Oatmeal raisin cookie recipe quaker. Fresh Ginger Cookie Recipe
RECIPE: Pumpkin-Ginger Pie with Golden Marshmallow Topping DESCRIPTION Fresh ginger perks up a pumpkin pie, and a streusel layer adds crunch under a toasted marshmallow topping. INGREDIENTS Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Streusel 1/2 cup crushed gingersnap cookies (9 cookies) 1/4 cup chopped pecans 2 tablespoons packed light brown sugar 2 tablespoons all-purpose flour 2 tablespoons butter or margarine, softened Filling 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 cup evaporated milk 1/2 cup packed light brown sugar 2 teaspoons grated fresh gingerroot 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 2 eggs, slightly beaten Topping 2 to 2 1/2 cups miniature marshmallows DIRECTIONS 1. Heat oven to 425°F. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate. 2. In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours. 3. Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie. High Altitude (3500-6500 ft): Do not use cookie sheet. In step 2, for second bake time, cover edge of crust with strips of foil to prevent excess browning, and bake 35 to 40 minutes. Remove foil before step 3. Gingerbread Cookies
I made gingerbread cookies, and let the dough sit for a few days in the refrigerator, as it lets the cookies really taste great. I then took the dough out and let it get closer to room temperature. Then I rolled the dough out, and cut it. I baked them in a 350 degree oven for about 9 min, or until the centers were soft, but not squishy. After the cookies were cool I decorated them with royal icing. *recipe to follow* Almost any gingerbread recipe will work, but here is mine: Ingredients 2 3/4 c all-purpose flour 1 1/4 tsp ground ginger 1 1/4 tsp ground cinnamon 1/2 tsp baking soda 1/4 tsp kosher salt 1/2 c soft butter 2/3 c granulated sugar 1/2 c molasses 1 large egg (or 2 large egg whites) Directions 1. Heat oven to 350° F. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. 2. Using an electric mixer, beat the butter and granulated sugar until smooth. Add the molasses and egg and beat until fluffy. 3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 30 minutes. 4. On a floured surface, roll the dough to ? inch thick. Using cookie cutters, cut into shapes; bake. 5. Bake until firm, 10 to 12 minutes. Royal Icing 2 large egg whites 2 teaspoons fresh orange juice 3 c. confectioners sugar In the bowl of your electric mixer, beat the egg whites with the juice. Add the powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with damp towel or plastic wrap when not in use. pork in the slow cooker cook beef tenderloin medium rare how to clear cookies on computer electric cookers 55cm celebrity chef cookery courses dual fuel cooker installation dane cook death motorcycle cookie cutters |