Ginger Lemon Delights Recipes

Steps:

• Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
• Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

Steps:

• 1. First pre-heat the oven to 375F. Then in a large bowl stir the cookie ingredients until soft dough forms. It will be sticky.
• 2. Next on an ungreased cookie sheets drop dough with 1 Tbsp size cookie scoop about 2 inches apart. Then bake for about 8 to 10 mins or until edges area light golden brown. Then let cool for 2 mins. Then remove from the cookie sheets to a cooling rack. Then let cool completely for about 30 mins.
• 3. Then in a samll bowl stir the powdered sugar,lemon peel & lemon juice together until smooth. Spreadover the cooled cookies & sprinkle with the chopped crystallized ginger.

Steps:

• Cut the lemon in half. Squeeze the juice from one half and slice the rest. Divide the lemon juice and slices between 2 mugs, along with the sliced ginger.
• Fill the mugs with boiling water and leave to steep for 3 mins or until cool enough to sip. Sweeten with honey if you like.

Steps:

• 1. Preheat oven to 375.
• 2. Line a baking sheet with foil and set aside.
• 3. In the bowl of a stand mixer (or a large bowl), combine the cookie ingredients until very soft dough forms. It will be sticky, so don't worry about that.
• 4. Use a medium cookie scoop or tablespoon to scoop the dough into the prepared baking sheet, 2 inches apart, they spread a good bit so give them room.
• 5. Bake for 8-10 minutes or until edges are light golden brown and the cookies are just set.
• 6. Cool for 2 minutes on the baking sheet, then remove to cooling racks to cool completely, about 30 minutes.
• 7. Meanwhile, stir together the powdered sugar, lemon zest and lemon juice until smooth.
• 8. When the cookies have cooled, spread a small amount of glaze on each cookie and top with a few pieces of the cystallized ginger.
• 9. Allow the glaze to firm up, then store in an airtight container.

Steps:

• Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
• Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour.
• In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.