ORIGINAL IRISH CREAM
Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Will keep for 2 months if refrigerated.
Provided by Mom
Categories Drinks Recipes Liqueur Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 15.4 g, Cholesterol 28.7 mg, Fat 7.7 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 38.5 mg, Sugar 14.6 g
MOM'S GINGERSNAPS
Everyone in my family loves these. Dad keeps asking me to make them and send them over. Great ginger and molasses flavour.
Provided by LeeAnn
Categories Dessert
Time 20m
Yield 53 1 inch cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350F degrees.
- Combine dry ingredients and set aside.
- In a large bowl beat butter till soft, gradually add sugar.
- Beat in egg and molasses.
- Stir in flour mixture.
- Roll into balls, then roll in sugar.
- Bake 10- 12 minutes.
- Cooking time depends on the size of cookie.
- I have small children so I make them quite small and the baking time decreases.
- The yield is not correct- It depends on the size of the cookie- I do not know the amount it will make?
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
IRISH GINGER SNAPS RECIPE
Our Irish Ginger Snaps Recipe are moist and chewy with a delicate crumb plus they're a lovely companion to your cup of coffee!
Provided by Ruthie
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray cookie sheet with cooking spray; set aside.
- Cream butter and cream cheese until smooth.
- Add sugar; mix well. Add egg; mix until light and fluffy.
- Add salt, baking soda, and spices; mix well.
- Add flour 1 cup at a time; mix just until incorporated.
- Pour raw sugar into a small bowl, roll dough into small balls (I used a small cookie scoop), roll in sugar.
- Press with the bottom of a glass to 1/4 inch thick.
- Bake 8-10 minutes; until the bottoms are lightly browned but the tops are white. Don't over bake.
- Cool and enjoy.
- Store in a tightly closed container.
Nutrition Facts : Calories 85 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 59 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
GINGERSNAPS
Provided by Food Network Kitchen
Categories dessert
Time 37m
Yield approximately 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top.
SWEDISH ORANGE GINGERSNAPS
I love orange flavors and added to gingersnaps, this can only be a good combination. A recipe from FoodNetwork.com and also included in the Zaar World Tour 2005, Scandinavia.
Provided by lauralie41
Categories Dessert
Time 2h10m
Yield 5 dozen
Number Of Ingredients 12
Steps:
- In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
- Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
- Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.
Nutrition Facts : Calories 710.1, Fat 29.4, SaturatedFat 17.9, Cholesterol 115.5, Sodium 292.5, Carbohydrate 104.3, Fiber 2.6, Sugar 48.1, Protein 8.8
FINNISH GINGERSNAPS
These easy-to-make rolled out spicy ginger cookies was originally printed in The Finnish Cookbook. Although the recipe specifies to cut them in 3-inch rounds, they are also great cut in different shapes for the holiday season.
Provided by ellie_
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat together molasses, brown sugar and butter until mixture is smooth.
- Add cream, ginger, cinnamon, flour, baking powder, salt (if using).
- Continue beating until dough is stiff.
- Chill dough.
- Roll out small portions of dough to 1/4-inch thickness.
- Cut into 3-inch rounds (or if you prefer other shapes).
- Bake in 375-degree F oven for 8-10 minutes.
- Be careful--do not overbrown these cookies.
Nutrition Facts : Calories 58.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.8, Sodium 19.6, Carbohydrate 8.9, Fiber 0.2, Sugar 3.4, Protein 0.7
IRISH CREAM GINGERSNAPS
Make and share this Irish Cream Gingersnaps recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly mix the marmalade and ground ginger.
- Put the whiskey, marmalade mix, lemon (or orange) rind and sugar in a bowl.
- Stir well, then leave the mixture to stand for at least 15 minutes.
- Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick.
- Beat the egg whites until stiff, and then fold into the cream mixture until well blended.
- Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes.
- Serve chilled, with brandy snaps or ginger snaps (cookies).
Nutrition Facts : Calories 307.8, Fat 27.6, SaturatedFat 17.2, Cholesterol 102.1, Sodium 55.8, Carbohydrate 8.7, Sugar 6.5, Protein 3.4
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