Candied Ginger Pumpkin Cookies Food

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CANDIED GINGER COOKIES



Candied Ginger Cookies image

Even though I have several cookies that are traditional to make for Christmas, every year, I like to try a new cookie. You never know when you'll find a real winner. Last year I found this recipe -- and a winner it is! I had just gotten some fresh crystalized ginger and wanted to use it in an easy recipe. This cookie, which I found at Cooks.com. fits the bill perfectly. It has a hauntingly subtle flavor -- and when you get to a chunk of crystalized ginger, WOW! Deliious!

Provided by Lorraine of AZ

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 9

3/4 cup butter
1 cup sugar
1 egg
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped candied ginger (I will use more next time!)

Steps:

  • Preheat oven to 350 degrees F.
  • Cream butter and sugar. Add egg and mix well. Combine flour, soda, cinnamon, cloves and salt, mixing to combine. Add to creamed ingredients and mix well. Chill.
  • Roll into balls smaller than golf balls and flatten with the bottom of a glass dipped in sugar. These spread a little so don't crowd.
  • Bake in preheated oven for 10 minutes.
  • NOTE: These are very plain looking cookies. You may want to melt chocolate chips and drizzle over the cookies to "fancy them up" a bit.

PUMPKIN GINGER COOKIES



Pumpkin Ginger Cookies image

An unexpected downpour turned a play date into chaos. I scrounged the kitchen for ingredients to whip up some goodies and found a recipe on the box of Pumpkin Quick Bread. Of course, I was distracted, and didn't have all of the original ingredients, did it a little wrong, so I will include comments as to the original recipe, but we liked them this way so much I don't think I would bother trying them any other way!

Provided by PeggySuetheStew

Categories     Dessert

Time 22m

Yield 36 cookies

Number Of Ingredients 8

1 (14 ounce) box pumpkin quick bread mix
1/2 teaspoon ground ginger
1/2 cup margarine or 1/2 cup butter, melted
1 egg
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup sugar
1 teaspoon cinnamon

Steps:

  • Heat oven to 350.
  • In a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
  • In a separate, small bowl mix remaining sugar and cinnamon.
  • Using your hands, roll cookie dough into 1 1/2 inch balls and roll in sugar-cinnamon; place (2 inches apart) onto ungreased cookie sheet.
  • Bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
  • Allow cookies to cool on baking sheet 1 minute and remove.
  • Stir in idea: 1/2 Cup raisins or cinnamon-covered raisins.
  • The original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
  • I think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
  • If you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
  • Original recipe also called for 1/4 Cup chopped crystallized ginger, but I used the ground because it was all I had on hand, this is one thing I would consider trying next time.
  • My cookies also (probably with the extra sugar) cooked quickly, 11 minutes was fine for me, but will of course, vary by your oven.

Nutrition Facts : Calories 24.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 16.8, Carbohydrate 2.9, Fiber 0.1, Sugar 2.8, Protein 0.2

CANDIED PUMPKIN RECIPE



Candied Pumpkin Recipe image

This is a delicious way to use fresh pumpkin.

Provided by Rachel

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 12

Number Of Ingredients 6

¼ cup unsalted butter
3 cups fresh pumpkin, cut into 1/2-inch cubes
⅓ cup white sugar
¾ cup maple syrup
1 tablespoon minced fresh ginger
½ teaspoon ground cinnamon

Steps:

  • Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 2.7 mg, Sugar 17.7 g

PUMPKIN MUFFINS WITH CRYSTALLIZED GINGER



Pumpkin Muffins With Crystallized Ginger image

Make and share this Pumpkin Muffins With Crystallized Ginger recipe from Food.com.

Provided by SharleneW

Categories     Quick Breads

Time 40m

Yield 24 muffins

Number Of Ingredients 14

15 ounces pumpkin puree
2 cups brown sugar
1 cup unsalted butter, melted
4 large eggs
1/2 cup apple cider
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons cinnamon
4 teaspoons powdered ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup crystallized ginger, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • grease two 12-cup muffin tins.
  • Mix toigether pumpkin, sugar and butter.
  • Add eggs and whisk until smooth.
  • Stir in cider.
  • Sift dry ingredients together and slowly add to liquid mixture.
  • stir until thoroughly mixed.
  • Fold in ginger spoon or pipe into muffin cups.
  • Bake until golden- about 20 minutes.

CANDIED GINGER PUMPKIN PANCAKES



Candied Ginger Pumpkin Pancakes image

Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 16

Number Of Ingredients 10

2 cups Original Bisquick™ mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired

Steps:

  • In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
  • Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
  • For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 210 mg, Sugar 2 g, TransFat 1/2 g

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