GINGER CREAM
Categories Condiment/Spread Mixer Dairy Dessert Side Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine 1/4 cup water, ginger, and sugar in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until mixture is syrupy, about 5 minutes. Cool completely. Using electric mixer, beat cream in medium bowl until peaks form. Fold in ginger mixture. (Can be made 4 hours ahead. Cover and chill.)
GINGER-MANGO "NICE" CREAM
No need for dairy in this frozen treat. Frozen bananas and mango are pureed until thick and creamy with a bit of agave to enhance the flavor and keep the texture soft, not icy, when frozen.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Freeze 2 sliced bananas and 1 diced mango until firm, at least 4 hours. Puree in a food processor with 3 tablespoons agave syrup, 1/2 teaspoon grated fresh ginger and a pinch of salt until thick and smooth. Transfer to a small baking dish and freeze until firm. Scoop into bowls and top with chopped fresh mango.
GINGER WHIPPED CREAM
Steps:
- Combine all the ingredients and beat until soft peaks form. Chill until ready to serve.;
GINGER ICE CREAM
Steps:
- Combine the water and ginger in a small saucepan. Bring to a simmer over moderate heat, and simmer for 5 minutes. Remove pot from the heat and reserve. In a bowl beat the egg yolks with the sugar until thick and pale, and wide ribbons fall from whisk. Set aside.
- In a large, heavy saucepan, combine the milk, cream, and cooked ginger, and bring to a boil.
- Slowly add about 1/4 cup of the hot milk mixture to the beaten eggs, whisking as you pour. Immediately scrape the tempered egg mixture into the hot milk mixture, whisking to combine. Cook over moderate heat, whisking slowly, until it reaches custard stage, 180 degrees F. It should be thick enough to coat the back of a wooden spoon. Don't let the custard boil.
- Immediately pour hot custard through a sieve pressing down on the ginger to extract all the juices. Discard the ginger. Refrigerate until cool or chill over ice water, stirring occasionally.
- Just before freezing, adjust mixture to taste with the lemon juice. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions and serve.
GINGER ICE CREAM
Steps:
- In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
- In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
- Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
- Chill the mixture over an ice water bath.
- Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
- Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
- Preheat the oven to 350 degrees F.
- In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
- Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
- Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.
GINGER ICE CREAM
Steps:
- In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
- In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
- Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
- Chill the mixture over an ice water bath.
- Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
- Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
- Preheat the oven to 350 degrees F.
- In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
- Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
- Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.
GINGER CREAMS
These are a wonderful molasses cookie & the vanilla frosting is so smooth and creamy! They have been a family favorite for years!:-) Ooh, they freeze well too.
Provided by shortstuff
Categories Drop Cookies
Time 28m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 16
Steps:
- FOR COOKIES: Mix together sugar, water, molasses, shortening and egg.
- Sift together remaining dry ingredients and add to molasses mixture.
- Bake@ 400 for 8 minutes.
- Cool~ Frost with Vanilla Frosting.
- FOR FROSTING: Mix together sugar and butter; beat in vanilla and enough milk to make it smooth and of spreading consistency.
Nutrition Facts : Calories 4460.9, Fat 139.4, SaturatedFat 59, Cholesterol 378.3, Sodium 2390, Carbohydrate 781.3, Fiber 8.2, Sugar 548.2, Protein 34.1
GINGER CREAM BARS
This is a requested recipe that I haven't tried. The amount of cloves seems high, but I have posted it just as it was. If I do make them, I would cut that amount down considerably.
Provided by pies and cakes and
Categories Low Protein
Time 45m
Yield 5 dozen bars, 30 serving(s)
Number Of Ingredients 16
Steps:
- Cream the sugar and margarine. Sift together the flour, salt soda and spices. Add to creamed mixture. Add eggs, molasses and finally coffee.
- Spread batter in a 15x10x1 pan, and bake at 350* for 20-25 minutes.
- Cool completely.
- For frosting, cream the margarine and cream cheese. Add sugar to desired consistency. Add vanilla and mix till creamy.
- Spread frosting over bars.
- Top with chopped nuts if desired.
GINGER CREAM COOKIES
Make and share this Ginger Cream Cookies recipe from Food.com.
Provided by Mirj2338
Categories Drop Cookies
Time 1h8m
Yield 48 ginger cream cookies
Number Of Ingredients 11
Steps:
- Cream the shortening, sugar, egg, molasses and water.
- Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon.
- Cover and chill for 1 hour.
- Preheat oven to 400 degrees F (205 degrees C).
- Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart.
- Bake for about 8 minutes.
GINGER SKIN CREAM
Ginger invigorates, and oil soothes. Try this double dose for dry skin. Adapted from Homemade Beauty Recipes.
Provided by Sharon123
Categories Bath/Beauty
Time 10m
Yield 1/2 cup, about
Number Of Ingredients 5
Steps:
- Preheat your oven on the lowest setting. Finely grate the ginger just enough so that you have about an 1/8 teaspoon of ginger juice. To obtain the juice, squeeze the freshly grated ginger over a small bowl.
- Place the ingredients, including the ginger in a glass or stainless steel pan and heat just until the cocoa butter is melted and the oils are blended.
- Pour into a clean, dry container and store in a cool dry place. You can add a few drops of lemon or other essential oil for a nice twist. Relax, and enjoy!
Nutrition Facts : Calories 2245.4, Fat 254, SaturatedFat 135.4
GINGER ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Ginger Dessert Freeze/Chill Vegetarian Frozen Dessert Summer Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 9
Steps:
- In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
- Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
- Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
GINGER CREAM SAUCE
From the local paper; suggested to go over seared tuna steaks, but versatile enough for many other dishes.
Provided by winkki
Categories Sauces
Time 25m
Yield 2 cups (approx)
Number Of Ingredients 11
Steps:
- Melt butter in lg pan; saute shallots.
- Add wine and chicken broth; warm through and reduce heat to simmer.
- Add whipping cream and simmer gently a few more minutes.
- Reduce heat again, add salt, pepper, ginger, and lime juice; warm through.
- Garnish with chopped tomatoes and serve.
Nutrition Facts : Calories 514.4, Fat 45.2, SaturatedFat 28, Cholesterol 152.8, Sodium 613.4, Carbohydrate 14.7, Fiber 2.4, Sugar 4.9, Protein 5.3
GINGER-CREAM BARS
I rediscovered this old-time recipe recently and found it's everyone's favorite. Even 4-year-olds have asked for these frosted bars as nursery treats. -Carol Nagelkirk, Holland, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and granulated sugar. Sift together flour, salt, baking soda and spices; add to creamed mixture. Add eggs, 1 at a time, beating well after each addition, and molasses. Blend in coffee. Spread in a 15x10x1-in. baking pan. , Bake 20-25 minutes. Cool. For frosting, cream butter and cream cheese; add confectioners' sugar and vanilla. Spread over bars. If desired, top with nuts.
Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 126mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
More about "ginger creams food"
GINGER CREAM RECIPE BY SWEET.CHEF | IFOOD.TV
From ifood.tv
BEST GINGER SESAME CORONETS WITH GINGER CREAM RECIPES …
From foodnetwork.ca
BEST MANGO AND GINGER CREAM TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FOX'S GINGER CRUNCH CREAMS (168G) - PACK OF 2 : AMAZON.CA: …
From amazon.ca
FOX'S GINGER CLASSIC CREAMS 230G - BRITISHFOODDEPOT.COM
From britishfooddepot.com
HOMEMADE GINGER ICE CREAM RECIPE WITHOUT ICE CREAM MACHINE
From thefoodxp.com
THORNTON’S - GINGER CREAMS CALORIES, CARBS & NUTRITION FACTS
From sync.myfitnesspal.com
FOX'S GINGER CRUNCH CREAM - 168G - AKAROO.COM
From akaroo.com
HOMEMADE GINGER CREAMS - SORTEDFOOD.COM
From sortedfood.com
GINGER CREAM WITH CINNAMON RECIPE BY HOLIDAYCOOKING | IFOOD.TV
From ifood.tv
GINGER CREAM PIE – RESPECT FOOD
From respectfood.com
GINGER CREAMS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE GINGER CREAMS | BBC GOOD FOOD
From bbcgoodfood.com
GINGER CREAM COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FOX'S GINGER CRUNCH CREAMS (168G) - PACK OF 6 : AMAZON.CA: …
From amazon.ca
BYGONE FOOD AND RECIPES: GINGER CREAMS
From bygonefoodandrecipes.blogspot.com
GINGER CREAMS RECIPE : SBS FOOD
From sbs.com.au
BEECH'S - GINGER CREAMS - 90G : AMAZON.CA: EVERYTHING ELSE
From amazon.ca
PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING RECIPE
From lifemadedelicious.ca
GINGER CREAMS | VIJI'S FOOD RECIPES
From freefoodrecipe.wordpress.com
RECIPE: ORANGE-GINGER CREAMS | THE SEATTLE TIMES
From seattletimes.com
MRS MCGREGORS - GINGER CREAMS CALORIES, CARBS & NUTRITION FACTS
From frontend.myfitnesspal.com
GINGER CREAMS – GOOD OLD RECIPES
From goodoldrecipes.com
MELON AND GINGER CREAMS RECIPE BY TRUSTED.CHEF | IFOOD.TV
From ifood.tv
GINGER ICE CREAM - TESCO REAL FOOD
From realfood.tesco.com
GIBB GINGER CREAMS 907G/2LB. : AMAZON.CA: GROCERY & GOURMET …
From amazon.ca
GINGER CREAM BISCUITS - FOOD TO LOVE
From foodtolove.co.nz
BEECH'S - GINGER CREAMS - 90G (CASE OF 12) : AMAZON.CA: …
From amazon.ca
LEMON AND GINGER CREAMS - FOOD WINE GARDEN
From foodwinegarden.com
GINGER CREAM NUTRITION FACTS - META NUTRITION
From metnu.com
GINGER CREAMS - GOOD HOUSEKEEPING
From goodhousekeeping.com
GINGER CREAMS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GINGER CREAMS - MY FOOD AND FAMILY
STRAWBERRY ICEBOX CAKE WITH MAPLE-GINGER CREAM | FOOD & WINE
From foodandwine.com
GINGER CREAM COOKIES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love