LEMON-GINGER WATER
This lightly sweetened detox water not only quenches your thirst, it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.
Provided by France C
Categories Drinks Recipes
Time 10m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 2.3 g, Sodium 7.1 mg, Sugar 1.7 g
GINGER LEMON DELIGHTS
This is another cookie from the 25 days of Christmas Cookies that am sure Santa will love. He just might leave all the gifts at your house. Good idea... ;)
Provided by Vanessa "Nikita" Milare
Categories Cookies
Time 1h
Number Of Ingredients 13
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.
LEMON & GINGER TEA
Combine lemon with root ginger to make this refreshing lemon and ginger tea that's a great alternative to caffeinated drinks. Sweeten with honey if you like
Provided by Miriam Nice
Categories Afternoon tea, Drink
Time 5m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 19 calories, Fat 0.1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.5 grams fiber, Protein 0.2 grams protein
GINGER LEMON DELIGHTS
when we were in school we would come home and our mom would have these cookies made for us they are so good and now our family serves them to the school at our church
Provided by Patsy Fowler
Categories Cookies
Time 25m
Number Of Ingredients 12
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.
LEMON-GINGER CAKE
Tangy lemon complements the two types of ginger featured in a moist tube cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 20 g, TransFat 0 g
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