GINGER NUT COOKIE RECIPE. COOKIE RECIPE
GINGER NUT COOKIE RECIPE. FOOD NETWORK COOKWARE. CAPTAIN JAMES COOK JOURNAL
Ginger Nut Cookie Recipe
- the cook on a ranch or at a camp
- any of various small flat sweet cakes (`biscuit' is the British term)
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- A small sweet cake, typically round, flat, and crisp
- Something which is likely to lead to a particular outcome
- directions for making something
- The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
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Apricot-Ginger Cheese Danish
1 can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup Smucker's® Apricot Preserves
1/2 teaspoon finely chopped crystallized ginger
2 oz cream cheese, softened (1/4 cup)
1 tablespoon sugar
1 1/2 teaspoons Pillsbury BEST® All Purpose Flour
1/4 teaspoon vanilla
1 EGGLAND’S BEST egg
1 tablespoon water
1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds
1. Heat oven to 375°F. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press each round until 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in center of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.
2. In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.
3. Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.
4. In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds. Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.
Pumpkin Walnut Scones
Office treat! Recipe to follow.
Here it is:
2 cups whole wheat pastry flour
1/4 cup raw sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 cup Earth Balance
1/2 cup pumpkin
2 tbsp ground Flax Seed in 2 tbsp water for 1 egg
1 tablespoon vanilla
1/4 cup chopped walnuts
Turn oven on to 375F. In a large bowl combine flour, sugar baking power, baking soda, salt, cinnamon, ginger and nutmeg. Cut the margarine into the dry mixture using a fork or pastry cutter. Add walnuts.
In a small bowl, beat together the pumpkin, vanilla and flax seed. Pour into dry mixture and combine. Using your hands fold together until you can form a ball, then gently pat into a disc.
Cut the disc in half, then in quarters and finally in eighths. Move each triangle onto a parchment lined cookie sheet.
Bake for 17 minutes. Cool.
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