Ginger Lassies Recipes

Steps:

• Heat oven to 350°F. In large bowl, combine all crust ingredients; beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
• In medium bowl, combine all filling ingredients; blend well. Spoon scant tablespoon filling into each crust-lined cup. In small bowl, combine all topping ingredients; mix until crumbly. Carefully sprinkle 1 teaspoon topping over each filled cup.
• Bake at 350°F. for 18 to 22 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Cool cookies in pans for 5 minutes. Carefully remove cookies from muffin cups; place on wire racks to cool. Cool 30 minutes or until completely cooled.

Steps:

• Put yogurt in a bowl. Beat lightly with a whisk until light and creamy.
• Hold the ginger over the yogurt and squeeze out all of its liquid.
• Discard the ginger pulp in your hands.
• Add the salt and cumin seeds to the yogurt and mix well.
• Slowly pour in about 1/2 cup of water, mixing as you go.
• Add ice and mix again.
• Taste for balance of flavor.
• Pour into serving glass.

Steps:

• Put the mango, condensed milk, ginger, cardamom and lime zest and juice in a blender and puree until smooth. Distribute the mixture among the paper cups, add the ice-pop sticks and freeze until firm, at least 6 hours.

Steps:

• 1. In small mixing bowl, combine flour, soda, salt, and spices. Set aside.2. Blend butter and sugar in medium mixing bowl add egg and beat well. Stir in molasses and dry ingredients.3. Shape dough into balls about 1-inch in diameter roll in KELLOGG'S SMACKS cereal. Place about 3 inches apart on ungreased baking sheets.4. Bake at 350°F about 12 minutes or golden brown.