Ginger Sparkles Food

POMEGRANATE-GINGER SPARKLERS

Steps:

• Combine the sugar, 1 cup water and the ginger in a saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved.
• Remove from the heat and let the ginger syrup cool to room temperature. Strain the syrup and discard the ginger.
• Pop open the bubbly and grab a couple of champagne flutes. Divide the pomegranate molasses between the flutes, then add about 2 tablespoons of the ginger syrup to each. Top with the bubbly. Clink glasses and enjoy! (Store the remaining ginger syrup in the fridge. You can drizzle it into seltzer the rest of the week.)

GINGER SPARKLES

Steps:

• Cream butter & sugar, add molasses.
• Mix in egg.
• Add flour, baking soda, salt & spices.
• Mix till well combined.
• Roll tablespoon size balls in sugar.
• Place 12 cookies on parchment lined cookie sheet (flatten if dough is not too soft).
• Bake at 375 for 10 - 15 minutes (10 for a softer cookie, 15 for a crisp cookie).
• Cool on wire rack.
• Store in airtight container.

PEAR & GINGER SPARKLER

Steps:

• In a large saucepan, combine pear nectar, pears, ginger and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until pears are softened. Cool., Place mixture in a blender; cover and process until smooth. Press mixture through a fine-mesh strainer. Stir in vodka. Pour 1-1/2 ounces into each champagne flute or cocktail glass. Top with 4 ounces champagne. Serve with pear slices.

GINGER SPARKLER

Steps:

• Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
• Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.

SOFT GINGERSNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.

GINGER SPARKLERS

Steps:

• Preheat oven to 350 F.
• Mix together flour, baking soda, salt, cinnamon, ginger and cloves, and brown sugar in a large mixing bowl.
• Soften butter or margarine in microwave. Mix it together with molasses and eggs.
• Mix wet ingredients with dry ingredients. Dough will be very dense.
• Pick up tsp sized ball of dough and roll into a ball in your hands.
• Roll rounded ball into extra sugar to coat.
• Place balls of dough on baking sheet.
• Bake at 350 F for 15 minute Cookies may seem crisp when they come out of the oven, but once removed from cookie sheet and stored they should be soft.

CHEWY GINGERSNAPS SPARKLE COOKIES

Steps:

• In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
• Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
• Shape dough into one inch balls and roll in white sugar.
• Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!