Gingersnap Stew Recipes

Steps:

• In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from the pan and set aside.
• Add sausage to pan, cook over medium heat until lightly browned. Return vegetables to pan.
• Add water, beans, chili powder and worchestershire sauce. Bring to boiling and reduce heat. Simmer for 20 minutes or until vegetables are tender.
• Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls.
• Notes:
• I add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire.
• I prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish.
• I have also used whole baby carrots cuz I'm lazy.
• The chili powder adds a subtle touch of *heat*.
• I tend to simmer on low for up to 2 hours.

Steps:

• Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
• Cook on Low for 7 to 9 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

Steps:

• Notes: the canned kidneys should be rinsed and drained. the sausage whould be halved lenght-wise and cut into 1 inch pieces.
• In a large saucepan, cook the carrots, celery and onion in hot oil over medium heat about five minutes or until onion is almost tender. Remove and set aside.
• Add the sausage to the pan. Cook until lightly browned. Return the veggies to pan. Add Water, beans, chili powder, and worcestershire sauce. Bring to boil and reduce heat. Simmer covered about 20 minutes or until tender. Stir in undrained stewed tomatoes. Add gingersnaps. Cook and stir five minutes or until it thickens and bubbles. Ladle into bowls.
• Serve with pumpernickel bread.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• 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.

Steps:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.