RECIPE: REC: Pumpkin Dip With Gingersnaps and REC: Gramma's Gingersnaps

RECIPE:

dawn_mo

Well-known member
* Exported from MasterCook *

PUMPKIN DIP WITH GINGERSNAPS

Recipe By : Richard in Cincy

Serving Size : 12 Preparation Time :0:00

Categories : Desserts Appetizers

Amount Measure Ingredient -- Preparation Method

1 can pumpkin -- (30 ounce)4 cups confectioners sugar

2 8 oz. cream cheeses -- room temp

1 tsp vanilla

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

Combine in a mixer, place in serving bowl, chill. To serve, place bowl on platter and

surround with store-bought gingersnaps. Serve it with some store bought gingersnaps

and it is amazingly simple for something so good.

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* Exported from MasterCook *

GRAMMA'S GINGERSNAPS

Recipe By : Bonna Stark

Serving Size : 48 Preparation Time :0:00

Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup brown sugar -- packed1 cup butter -- softened

1 egg

1 cup molasses

1 tablespoon vinegar

4 cups flour, all-purpose -- sifted

1/8 teaspoon cayenne pepper

1 teaspoon baking soda

1 teaspoon salt

4 teaspoons ginger -- ground

1/2 teaspoon cloves -- ground

1/2 teaspoon cinnamon -- ground

Sift brown sugar. Add butter, and cream mixture until fluffy. Beat in remaining ingredients, until well mixed. Refrigerate for at least 2 hours, or until dough can be rolled in your hand without sticking. Roll in small balls, and flatten with a glass dipped in sugar. Bake in a 350° oven for 8 minutes. Makes 48 cookies.

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