Old-Fashioned Chewy Double Ginger Cookies Recipe

INGREDIENTS:
1/2 cup of Shortening
1 cup of Sugar
2 lg Eggs
1 cup of Molasses
3 1/2 cup of All-purpose flour
1 tb Ground ginger
1 1/4 teaspoon of Baking soda
1 teaspoon of Ground cloves
1/2 teaspoon of Ground cinnamon
1/2 cup of Fine-chopped crystallized
-ginger
Sugar
DIRECTIONS:
In large bowl, cream together shortening and one cup sugar until
light and fluffy. Beat in eggs one at a time; beat in molasses
Stir together flour, ground ginger, baking soda, cloves and cinnamon;
stir into creamed mixture in three parts. Mix in crystallized ginger
until smooth
Remove dough from bowl and wrap in floured wax paper; refrigerate
overnight. (Dough will be quite soft.)
DIRECTIONS:
With lightly floured hands, form dough into 1" (2.5 cm) balls; gently
roll in sugar. Place about 2" (5 cm) apart on greased baking sheets
Bake at 350F (180C) for 10 - 12 minutes or just until set. Remove to
wire racks to cool.akes about 6 dozen. I'm not much of a cookie baker because it seems
so much effort for something that is gobbled down so quickly, but
these are worth the trouble (I always set some aside for myself, just
to be sure I'll get some). Guten Apetit!
DIRECTIONS:
- Nicole

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Gingered Carrots Recipe

INGREDIENTS:
6 ea Medium carrots, 1" pieces 1 tb Sugar
1 ts Cornstarch
1/8 ts Ground nutmeg
1/4 ts Ground ginger
1/4 c Orange juice
1 ts Low fat margarine
DIRECTIONS:
Steam carrots just until tender; drain. While carrots are cooking, combine
sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice.
Cook over medium heat, stirring constantly, until sauce thickens. Cook 1
min, then remove from heat and stir in margarine. Place carrots in a
serving dish, pour sauce over them, tossing to coat evenly. Cover and let
stand 4 to 5 min before serving. Cal: 52 Fat 1g.
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Fantastic Lamb Rogan Josh

INGREDIENTS

1 tsp chilli powder
1 large onion, roughly chopped
2 tsp ground cumin
6 garlic cloves, roughly chopped
small piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp salt
1 tbsp paprika
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager

DIRECTIONS

1. In a food processor, blend together onion, garlic, ginger, all of the ground spices, salt & tomato purée.
2. Heat oil or ghee in large saucepan or flameproof casserole. Add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish for 5 minutes before serving.

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