Sweet Ginger Crunch Recipes

SWEET GINGER CRUNCH

Sweet Ginger Crunch image

This trail mix, updated with crystallized ginger, is ready in a flash. It's great to have on hand when you need a grab-and-go snack.

Yield serves 5, 1/2 cup per serving

Number Of Ingredients 7

Ingredients

1/4 cup slivered almonds (about 1 ounce)
1 cup high-fiber cereal (clusters preferred) (about 2 ounces)
1 cup multigrain cereal squares (about 2 ounces)
1/4 cup sweetened dried cranberries
2 tablespoons crystallized ginger, finely chopped
1/8 teaspoon salt
1/2 teaspoon grated orange zest

Steps:

In a small skillet, dry-roast the almonds over medium heat for about 4 minutes, or until just fragrant, stirring frequently. Pour into a medium bowl.
Stir in the remaining ingredients except the orange zest. Sprinkle the zest evenly over the mixture. Toss until well blended. Store in an airtight container for up to two weeks.
Adding the orange zest separately helps distribute it more evenly.
(Per Serving)
Calories: 146
Total Fat: 3.5g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 1.0g
Monounsaturated: 2.0g
Cholesterol: 0mg
Sodium: 167mg
Carbohydrates: 28g
Fiber: 4g
Sugars: 12g
Protein: 4g
Dietary Exchanges
1 Starch
1 Carbohydrate
1 Fat

SKIBO CASTLE GINGER CRUNCH

Skibo Castle Ginger Crunch image

Provided by Doon Fergusson-Howlett

Yield Makes about 5 dozen

Number Of Ingredients 13

Ingredients

For shortbread base:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1 stick cold unsalted butter, cut into pieces
For topping:
3/4 stick unsalted butter
1 tablespoon Lyle's Golden Syrup (British cane sugar syrup)
1 cup confectioners sugar
1/2 teaspoon ground ginger
1/2 teaspoon vanilla

Steps:

Preheat oven to 350°F and grease a 13- by 9-inch metal baking pan.
Make shortbread base:
Sift together dry ingredients and blend in butter with your fingertips until mixture resembles coarse meal. Press evenly into bottom of pan (base will be thin). Bake in middle of oven until golden and crisp, 20 to 25 minutes.
Make topping just before shortbread is done:
Melt butter in a small saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer, stirring, 30 seconds.
Pour topping:
Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly. Cool in pan on a rack, then cut into small rectangles (8 rows lengthwise and 8 crosswise).

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