Ginger Sparkles Recipes

Steps:

• In a large bowl, muddle fresh ginger, mint leaves, and lime juice. Stir in ginger beer. Strain into a pitcher, pressing down on solids. Stir in seltzer. Serve over ice with lime wheels, more ginger slices, and mint sprigs.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 F.
• Mix together flour, baking soda, salt, cinnamon, ginger and cloves, and brown sugar in a large mixing bowl.
• Soften butter or margarine in microwave. Mix it together with molasses and eggs.
• Mix wet ingredients with dry ingredients. Dough will be very dense.
• Pick up tsp sized ball of dough and roll into a ball in your hands.
• Roll rounded ball into extra sugar to coat.
• Place balls of dough on baking sheet.
• Bake at 350 F for 15 minute Cookies may seem crisp when they come out of the oven, but once removed from cookie sheet and stored they should be soft.

Steps:

• Cream butter & sugar, add molasses.
• Mix in egg.
• Add flour, baking soda, salt & spices.
• Mix till well combined.
• Roll tablespoon size balls in sugar.
• Place 12 cookies on parchment lined cookie sheet (flatten if dough is not too soft).
• Bake at 375 for 10 - 15 minutes (10 for a softer cookie, 15 for a crisp cookie).
• Cool on wire rack.
• Store in airtight container.

Steps:

• In a large saucepan, combine pear nectar, pears, ginger and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until pears are softened. Cool., Place mixture in a blender; cover and process until smooth. Press mixture through a fine-mesh strainer. Stir in vodka. Pour 1-1/2 ounces into each champagne flute or cocktail glass. Top with 4 ounces champagne. Serve with pear slices.

Steps:

• Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
• Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.

Steps:

• In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
• Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
• Shape dough into one inch balls and roll in white sugar.
• Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!