Squash Ginger Pie

Today we made Squash Ginger Pie!

1/3C sugar, 1/2C light brown sugar, 1/2C flour, 2T ground ginger, 2C steamed spaghetti squash, mashed, 2 eggs, 2C skim milk, 1 graham cracker pie shell

Preheat oven to 400F. Mix sugars, flour and ginger.

Squash Ginger Pie

Squash Ginger Pie

Squash Ginger Pie

Add squash. Mix well.

Squash Ginger Pie

Squash Ginger Pie

Squash Ginger Pie

Stir in slightly beaten eggs, and milk, gradually.

Squash Ginger Pie

Squash Ginger Pie

Squash Ginger Pie

Squash Ginger Pie

Turn into pie shell.

Squash Ginger Pie

Bake 30 minutes or until center is set.

Squash Ginger Pie

Gingerbread Biscotti

Today we made Gingerbread Biscotti!

3T butter, 1C brown sugar, 3 eggs, 3C flour, 1/4C molasses, 1T baking powder, 1 1/2T ground ginger, 1/2t cinnamon, 1/2t ground cloves, 1/4t ground nutmeg

Preheat oven to 350F.

Gingerbread Biscotti

Mix brown sugar and eggs.

Gingerbread Biscotti

Gingerbread Biscotti

Gingerbread Biscotti

Stir in molasses.

Gingerbread Biscotti

Gingerbread Biscotti

Mix in melted butter.

Gingerbread Biscotti

Blend well. In separate bowl, sift together dry ingredients. Add to wet until just blended.

Gingerbread Biscotti

Gingerbread Biscotti

Gingerbread Biscotti

Roll into 2 logs.

Gingerbread Biscotti

Bake 25 minutes or until firm and lightly browned. Slice into long sticks.

Gingerbread Biscotti

Reduce oven temperature to 325F. Bake 15 more minutes or until crisp.

Gingerbread Biscotti

Gingerbread Biscotti

Ginger Chocolate Molasses Cookies

Today I made Ginger Chocolate Molasses Cookies!

1/2C butter, 4oz unsweetened chocolate, 1C sugar, 1/4C molasses, 1 egg, 1/2C medium-fine chopped crystallized ginger, 2C flour, 1T ground ginger, 2t baking soda, 1t ground cinnamon, 1t allspice, 1/2t salt

Preheat oven to 350F.

GingChocMol Cookies

Melt butter. Add chocolate. Stir until chocolate is melted. Add sugar. Stir in molasses. Add egg. Add crystallized ginger. In large bowl, sift together dry ingredients. Add to chocolate mixture. Blend well. Roll into balls, roll in sugar and place on parchment-paper-lined cookie sheets, 2″ apart. Bake 12-15 minutes, or until puffed and cracked on tops. Cool on cookie sheets.

Choc Ginger Mol Cookies

Ginger Muffins

Today I made Ginger Muffins!

2C flour, 3t baking powder, 2T sugar, 1 egg, 1 1/4C milk, 1/4C butter, melted, 1/2C medium-finely chopped crystallized ginger, 1t ground ginger

Preheat oven to 350F. Combine butter, milk and egg. In separate bowl, sift together dry ingredients. Make a well in the dry ingredients and stir in the wet just until almost blended. Stir in chopped ginger until just blended. Turn into nonstick or greased or lined muffin tin. Bake 20-25 minutes or until lightly browned.

Ginger Crumb Pudding

Today I made Ginger Crumb Pudding!

This recipe is from the booklet “Diets to Live By!” published by Anderson, Clayton & Co., 1967.

1 1/2C flour, 1/2C brown sugar, 3/4t soda, 1/2t baking powder, 1 1/4t ginger, 1/2t cinnamon, 1/8t cloves, 1/2C butter, 1 1/3C water, 1/3C dark molasses, 2T butter, 1t lemon zest

Preheat oven to 350.

Ginger Crumb Pudding

Mix dry ingredients. Cut in 1/2C butter until mixture resembles coarse meal. Turn into 8″X8″X2″ greased baking pan or dish.

In saucepan, mix water, molasses and 2T butter. Boil. Add zest. Pour over crumbs in dish.

Zigzag knife through mixture. Bake 30-35 minutes. Serve warm.

Ginger Crumb Pudding

Ginger Chocolate Shortbread

Today I made Ginger Chocolate Shortbread!

This recipe is from the book, “125 Best Chocolate Recipes” by Julie Hasson, published in 2004.

I made 2/3 of the recipe.

1 3/4C flour, 1/4C cornstarch, 1/4t salt, 1C butter, 1/2C sugar, 1C chocolate chips, 3/4C candied ginger, diced

Preheat oven to 350F.

Ginger Choc Shortbread

Mix dry ingredients. In separate bowl, beat butter and sugar. Mix in dry ingredients until just blended.

Work in ginger and chips.

Ginger Choc Shortbread

Ginger Choc Shortbread

Ginger Choc Shortbread

Ginger Choc Shortbread

Press into greased 9″X13″ pan. Bake 30-40 minutes or until golden brown. Cool in pan. Cut into bars.

Ginger Choc Shortbread

Pineapple and Ginger Cream Sandwich Cookies

Today we made Pineapple and Ginger Cream Sandwich Cookies!

This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.

1C butter, 1C sugar, 1 egg yolk, slightly beaten, 2t vanilla, 2C flour, pinch salt, 3 1/2 oz plumped, dried pineapple, finely chopped,
Filling: 2/3C strained whole milk plain yogurt, 1T dark corn syrup, 1T ground ginger

Cream together butter and sugar. Add yolk and vanilla. Sift in flour and salt. Add pineapple. Blend well. Halve dough. Chill one half while working with the other. Shape into 2″ balls. Chill 1 hour. Preheat oven to 375F.

Pine and Ginger Sandwich Cookies

Line baking sheets with parchment paper. Roll dough between sheets of parchment paper. Cut out with heart cookie cutter. Place baking sheets well apart. Bake 10-15 minutes. Cool. Mix filling ingredients. Fill cookies.

Pine and Ginger Sandwich Cookies

To decorate with unsweetened cocoa powder and powdered sugar (optional): Put parchment paper under cookies. Cover half of a cookie with paper and sift cocoa onto it. Cover other half and sift powdered sugar onto it.