Ginger Desserts
There's something about Ginger Desserts that gets my attention. They all seem to be yummy!
To that end, here are six ginger desserts to help you through the day, including Gingerbread Cupcakes with Gingerbread Frosting and Candied Ginger Pumpkin Pie. Enjoy!
GINGERSNAP COOKIES
This is from Kristina Vanni in The Spruce Eats. Kristina wrote, "Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee..."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Makes 18 servings; Yield: 36 cookies
View this online at https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
GINGERBREAD CUPCAKES WITH GINGERBREAD FROSTING
Just the name of this got my attention. It's from Baking at Home, and begins, "These gingerbread cupcakes have a moist, soft crumb and a delicate flavor of molasses and spices. A sweet gingerbread frosting brightens the flavor of the cupcakes. If you’re a gingerbread lover, then this recipe is for you."
Prep Time: 10 minutes; Cook Time: 22 minutes; Total Time: 32 minutes; Yield: 12 cupcakes
To view this online, go to https://bakingathome.com/recipe/gingerbread-cupcakes-with-gingerbread-frosting/.
Ingredients
Cupcakes
1/2 C. Crisco® All-Vegetable Shortening *can also use unsalted butter at room temperature.
1/2 C. light brown sugar packed firmly in cup
1 large egg, room temperature
1/2 C. Grandma’s Molasses®
1/2 C. whole milk, room temperature
1 tsp. Spice Islands® Pure Vanilla Extract
1-1/3 C. all-purpose flour
1/2 tsp. Clabber Girl® Baking Powder
1/2 tsp. Clabber Girl® Baking Soda
1/2 tsp. kosher salt
1-1/2 tsp. Spice Islands® Ground Ginger
1/2 tsp. Spice Islands® Ground Nutmeg
1 tsp. Spice Islands® Ground Saigon Cinnamon
1/8 tsp. Spice Islands® Allspice *can be omitted if you do not have it on-hand
Frosting
1/2 C. butter unsalted, room temperature
1/2 C. Crisco® All-Vegetable Shortening
4 C. powdered sugar
1/4 C. milk
1 Tbsp. Grandma’s® Molasses
1/4 tsp. Spice Islands® Ground Ginger
Directions
Cupcakes
Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
In a stand mixer fitted with the paddle attachment, add the shortening and brown sugar; beat on medium speed until fluffy; about one minute.
Add the extract, molasses, egg, and milk. The mixture will look a little bumpy at first but will even out once the dry ingredients are added. Be sure to scrape down the stand mixer bowl with a rubber spatula since this batter will become sticky.
Reduce the stand mixer speed to low and slowly add in the flour, spices, salt, baking powder, and baking soda. Scrape down the bowl sides to mix all the batter.
Scoop batter into lined cupcake pan and fill each about 3/4 of the way. This recipe makes exactly 12 standard cupcakes.
Bake cupcakes for 20-23 minutes. A toothpick or tester inserted into the center of a cupcake will come out clean once removed.
Allow cupcakes to cool for at least one hour before frosting.
Frosting
Add room temperature butter, shortening, ginger, and molasses to a stand mixer; mix on medium-low speed until creamy.
Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper and enjoy!
Tips
HOW TO MAKE THE GINGERBREAD FROSTING
Making gingerbread frosting is easier than you think! Typically, we use a cream cheese buttercream recipe, but adding subtle flavors of ginger and molasses sounded appealing for these holiday cupcakes. The trick is you only need a little bit of molasses and ginger flavoring to not overpower the buttercream. I used both room temperature butter and shortening in this frosting so that it would pipe well and get those perfectly crusted outer edges on the swirls.
Made in a stand mixer fitted with the paddle attachment, the end result was a sweet, rich frosting that had a subtle, warm taste of molasses, and ginger. This recipe adequately piped twisty swirls on 12 cupcakes. Consider doubling it for larger cupcake quantities.
STORING
Since these are made with fresh dairy ingredients like butter and milk they do need to be refrigerated. Store gingerbread cupcakes in an airtight container for up to 3 days for best flavor and texture.
These can also be frozen with or without frosting. To freeze, place frosted cupcakes on a parchment-lined baking sheet. Freeze for 2-3 hours or until solid. Once solid, wrap each with plastic wrap and store in an airtight, freezer-safe container.
VEGAN BITE-SIZED GINGER CUPCAKES
This is from Vegetarian Times website. The recipe begins, "Baking is my favorite holiday pastime, and it has only become more enjoyable since I made the decision to go vegan. With so many clever ingredient substitutions at my disposal, I feel like a magician in the kitchen.
"I’ve made vegan cookies, brownies, and pies, but had yet to try my hand the crown jewel of vegan baked goods: the cupcake. So when I decided to veganize VT‘s recipe for Bite-Sized Ginger Cupcakes, I consulted with VT food editor Mary Margaret Chappell for some expert advice.
"I used Earth Balance margarine instead of butter, and raw turbinado sugar instead of white sugar, which isn’t always vegan. In place of the egg, I opted for 1/4 cup of pureed tofu, and Mary Margaret recommended I also add a pinch of baking powder for extra leavening power. For the buttermilk, I used 1/2 cup soymilk plus a tablespoon of vinegar. I used vegan cream cheese instead of regular cream cheese, maple syrup instead of honey, and decided to make my own candied ginger using some fresh ginger I had on hand.
"The end result was such a success! The cupcake itself was moist and decadent without being too sweet, and the citrus-infused frosting was a welcome contrast. The ginger topping brings out the flavor even more, so, even though it is optional, I suggest using it to make these cupcakes truly exceptional.
"These tiny treats are perfectly sized for holiday indulgence without the guilt. Plus, veganizing them was a breeze with Mary Margaret’s help! I’ll definitely be making them again."
Makes 24 mini cupcakes
To view this yumminess online, click here.
Ingredients
Cupcakes
1/2 cup sugar
1/3 cup unsulphured molasses
5 Tbs. vegan margarine
1/2 cup soymilk 1 Tbs lemon juice or vinegar
1/4 cup pureed silken tofu
1-1/4 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. unsweetened cocoa
1/2 tsp. baking soda
1/2 tsp baking powder
1/4 tsp. salt
Topping
4 oz. vegan cream cheese
2 Tbs. maple syrup or agave nectar
1/2 tsp. grated orange zest
2 tsp. finely chopped crystallized ginger, optional
Directions
Preheat oven to 350°F. Coat 2 12-cup mini-muffin pans with cooking spray.
To make Cupcakes: Combine sugar, molasses, and margarine in saucepan. Heat over medium-low heat 3 to 4 minutes, or until margarine is melted and mixture is smooth. Remove from heat, and cool 15 minutes.
Whisk together soymilkm lemon juice, and tofu in bowl. Whisk in molasses mixture.
Whisk together flour, cinnamon, ginger, cocoa, baking soda, baking powder, and salt in separate bowl. Whisk buttermilk mixture into flour mixture.
Fill muffin cups to within 1/8 inch of rims. Bake 12 minutes, or until Cupcakes are puffed and set. Cool in pan 10 minutes, then turn out onto wire rack.
To make Topping: Whip cream cheese, maple syrup, and orange zest with fork in bowl until smooth. Dollop 1 tsp. Topping onto each Cupcake, and sprinkle with crystallized ginger, if using.
GINGER-LEMON-BLUEBERRY PIE
This is from Pillsbury, and begins, "Directions for this luscious pie specify cooling two hours before slicing, which gives the filling time to firm up a little for neater cutting. If you absolutely can't wait, serve the pie in shallow soup bowls and be ready with a large spoon to ladle up every last bit of the filling!"
Prep Time: 20 minutes; Total Time: 3 hours 5 minutes; Makes 8 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 teaspoons sugar
1 teaspoon half-and-half
Filling
5 cups fresh blueberries
1/2 cup sugar
2 tablespoons chopped crystallized ginger
2 tablespoons quick-cooking tapioca
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Directions
Heat oven to 400°F. Remove 1 pie crust from pouch; place flat on work surface. Sprinkle top of crust with 1-1/2 teaspoons of the sugar. With rolling pin, roll crust lightly to coat with sugar. Continue to make pie crust, sugared side up, as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with half-and-half; sprinkle with remaining 4-1/2 teaspoons sugar.
Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack; bake 35 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving. Serve warm or cold.
CANDIED GINGER PUMPKIN PIE
This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”
Makes 8 servings.
To view this online, click here.
Ingredients
1 15-oz. can unsweetened pumpkin puree
1 14-oz. can fat-free sweetened condensed milk
4 large eggs
1 9-inch graham cracker piecrust
1/4 cup chopped candied ginger
Preparation
Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.
Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.
Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g
GINGERBREAD WITH LEMON SAUCE
This is from Kristen Oak of Pocatello, Idaho, and posted on Taste of Home. Kristen wrote, "I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile."
Prep Time: 15 minutes; Bake Time: 35 minutes + cooling; Makes 20 servings
To view t his online, go to https://www.tasteofhome.com/recipes/contest-winning-gingerbread-with-lemon-sauce/.
Ingredients
1 cup shortening
1 cup sugar
1 cup molasses
2 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water
Lemon Sauce:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup half-and-half cream
2 large egg yolks, beaten
2 tablespoons butter
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon zest
Directions
Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water.
Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.
Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.
To that end, here are six ginger desserts to help you through the day, including Gingerbread Cupcakes with Gingerbread Frosting and Candied Ginger Pumpkin Pie. Enjoy!
GINGERSNAP COOKIES
This is from Kristina Vanni in The Spruce Eats. Kristina wrote, "Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee..."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Makes 18 servings; Yield: 36 cookies
View this online at https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
GINGERBREAD CUPCAKES WITH GINGERBREAD FROSTING
Just the name of this got my attention. It's from Baking at Home, and begins, "These gingerbread cupcakes have a moist, soft crumb and a delicate flavor of molasses and spices. A sweet gingerbread frosting brightens the flavor of the cupcakes. If you’re a gingerbread lover, then this recipe is for you."
Prep Time: 10 minutes; Cook Time: 22 minutes; Total Time: 32 minutes; Yield: 12 cupcakes
To view this online, go to https://bakingathome.com/recipe/gingerbread-cupcakes-with-gingerbread-frosting/.
Ingredients
Cupcakes
1/2 C. Crisco® All-Vegetable Shortening *can also use unsalted butter at room temperature.
1/2 C. light brown sugar packed firmly in cup
1 large egg, room temperature
1/2 C. Grandma’s Molasses®
1/2 C. whole milk, room temperature
1 tsp. Spice Islands® Pure Vanilla Extract
1-1/3 C. all-purpose flour
1/2 tsp. Clabber Girl® Baking Powder
1/2 tsp. Clabber Girl® Baking Soda
1/2 tsp. kosher salt
1-1/2 tsp. Spice Islands® Ground Ginger
1/2 tsp. Spice Islands® Ground Nutmeg
1 tsp. Spice Islands® Ground Saigon Cinnamon
1/8 tsp. Spice Islands® Allspice *can be omitted if you do not have it on-hand
Frosting
1/2 C. butter unsalted, room temperature
1/2 C. Crisco® All-Vegetable Shortening
4 C. powdered sugar
1/4 C. milk
1 Tbsp. Grandma’s® Molasses
1/4 tsp. Spice Islands® Ground Ginger
Directions
Cupcakes
Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
In a stand mixer fitted with the paddle attachment, add the shortening and brown sugar; beat on medium speed until fluffy; about one minute.
Add the extract, molasses, egg, and milk. The mixture will look a little bumpy at first but will even out once the dry ingredients are added. Be sure to scrape down the stand mixer bowl with a rubber spatula since this batter will become sticky.
Reduce the stand mixer speed to low and slowly add in the flour, spices, salt, baking powder, and baking soda. Scrape down the bowl sides to mix all the batter.
Scoop batter into lined cupcake pan and fill each about 3/4 of the way. This recipe makes exactly 12 standard cupcakes.
Bake cupcakes for 20-23 minutes. A toothpick or tester inserted into the center of a cupcake will come out clean once removed.
Allow cupcakes to cool for at least one hour before frosting.
Frosting
Add room temperature butter, shortening, ginger, and molasses to a stand mixer; mix on medium-low speed until creamy.
Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper and enjoy!
Tips
HOW TO MAKE THE GINGERBREAD FROSTING
Making gingerbread frosting is easier than you think! Typically, we use a cream cheese buttercream recipe, but adding subtle flavors of ginger and molasses sounded appealing for these holiday cupcakes. The trick is you only need a little bit of molasses and ginger flavoring to not overpower the buttercream. I used both room temperature butter and shortening in this frosting so that it would pipe well and get those perfectly crusted outer edges on the swirls.
Made in a stand mixer fitted with the paddle attachment, the end result was a sweet, rich frosting that had a subtle, warm taste of molasses, and ginger. This recipe adequately piped twisty swirls on 12 cupcakes. Consider doubling it for larger cupcake quantities.
STORING
Since these are made with fresh dairy ingredients like butter and milk they do need to be refrigerated. Store gingerbread cupcakes in an airtight container for up to 3 days for best flavor and texture.
These can also be frozen with or without frosting. To freeze, place frosted cupcakes on a parchment-lined baking sheet. Freeze for 2-3 hours or until solid. Once solid, wrap each with plastic wrap and store in an airtight, freezer-safe container.
VEGAN BITE-SIZED GINGER CUPCAKES
This is from Vegetarian Times website. The recipe begins, "Baking is my favorite holiday pastime, and it has only become more enjoyable since I made the decision to go vegan. With so many clever ingredient substitutions at my disposal, I feel like a magician in the kitchen.
"I’ve made vegan cookies, brownies, and pies, but had yet to try my hand the crown jewel of vegan baked goods: the cupcake. So when I decided to veganize VT‘s recipe for Bite-Sized Ginger Cupcakes, I consulted with VT food editor Mary Margaret Chappell for some expert advice.
"I used Earth Balance margarine instead of butter, and raw turbinado sugar instead of white sugar, which isn’t always vegan. In place of the egg, I opted for 1/4 cup of pureed tofu, and Mary Margaret recommended I also add a pinch of baking powder for extra leavening power. For the buttermilk, I used 1/2 cup soymilk plus a tablespoon of vinegar. I used vegan cream cheese instead of regular cream cheese, maple syrup instead of honey, and decided to make my own candied ginger using some fresh ginger I had on hand.
"The end result was such a success! The cupcake itself was moist and decadent without being too sweet, and the citrus-infused frosting was a welcome contrast. The ginger topping brings out the flavor even more, so, even though it is optional, I suggest using it to make these cupcakes truly exceptional.
"These tiny treats are perfectly sized for holiday indulgence without the guilt. Plus, veganizing them was a breeze with Mary Margaret’s help! I’ll definitely be making them again."
Makes 24 mini cupcakes
To view this yumminess online, click here.
Ingredients
Cupcakes
1/2 cup sugar
1/3 cup unsulphured molasses
5 Tbs. vegan margarine
1/2 cup soymilk 1 Tbs lemon juice or vinegar
1/4 cup pureed silken tofu
1-1/4 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. unsweetened cocoa
1/2 tsp. baking soda
1/2 tsp baking powder
1/4 tsp. salt
Topping
4 oz. vegan cream cheese
2 Tbs. maple syrup or agave nectar
1/2 tsp. grated orange zest
2 tsp. finely chopped crystallized ginger, optional
Directions
Preheat oven to 350°F. Coat 2 12-cup mini-muffin pans with cooking spray.
To make Cupcakes: Combine sugar, molasses, and margarine in saucepan. Heat over medium-low heat 3 to 4 minutes, or until margarine is melted and mixture is smooth. Remove from heat, and cool 15 minutes.
Whisk together soymilkm lemon juice, and tofu in bowl. Whisk in molasses mixture.
Whisk together flour, cinnamon, ginger, cocoa, baking soda, baking powder, and salt in separate bowl. Whisk buttermilk mixture into flour mixture.
Fill muffin cups to within 1/8 inch of rims. Bake 12 minutes, or until Cupcakes are puffed and set. Cool in pan 10 minutes, then turn out onto wire rack.
To make Topping: Whip cream cheese, maple syrup, and orange zest with fork in bowl until smooth. Dollop 1 tsp. Topping onto each Cupcake, and sprinkle with crystallized ginger, if using.
GINGER-LEMON-BLUEBERRY PIE
This is from Pillsbury, and begins, "Directions for this luscious pie specify cooling two hours before slicing, which gives the filling time to firm up a little for neater cutting. If you absolutely can't wait, serve the pie in shallow soup bowls and be ready with a large spoon to ladle up every last bit of the filling!"
Prep Time: 20 minutes; Total Time: 3 hours 5 minutes; Makes 8 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 teaspoons sugar
1 teaspoon half-and-half
Filling
5 cups fresh blueberries
1/2 cup sugar
2 tablespoons chopped crystallized ginger
2 tablespoons quick-cooking tapioca
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Directions
Heat oven to 400°F. Remove 1 pie crust from pouch; place flat on work surface. Sprinkle top of crust with 1-1/2 teaspoons of the sugar. With rolling pin, roll crust lightly to coat with sugar. Continue to make pie crust, sugared side up, as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with half-and-half; sprinkle with remaining 4-1/2 teaspoons sugar.
Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack; bake 35 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving. Serve warm or cold.
CANDIED GINGER PUMPKIN PIE
This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”
Makes 8 servings.
To view this online, click here.
Ingredients
1 15-oz. can unsweetened pumpkin puree
1 14-oz. can fat-free sweetened condensed milk
4 large eggs
1 9-inch graham cracker piecrust
1/4 cup chopped candied ginger
Preparation
Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.
Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.
Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g
GINGERBREAD WITH LEMON SAUCE
This is from Kristen Oak of Pocatello, Idaho, and posted on Taste of Home. Kristen wrote, "I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile."
Prep Time: 15 minutes; Bake Time: 35 minutes + cooling; Makes 20 servings
To view t his online, go to https://www.tasteofhome.com/recipes/contest-winning-gingerbread-with-lemon-sauce/.
Ingredients
1 cup shortening
1 cup sugar
1 cup molasses
2 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water
Lemon Sauce:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup half-and-half cream
2 large egg yolks, beaten
2 tablespoons butter
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon zest
Directions
Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water.
Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.
Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.
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