Posts Tagged ‘ginger’

Gingerbread Cookies

It is the Holiday season, so par for course Natalee and I started our cookie baking ritual. Today was Gingerbread cookies. We have been making these since she was about 2 years old. She loves to make and cut out the cookies. This year she actually helped make the dough. Tomorrow we will cut out the cookies, bake and frost them. She is so excited.

  • 2 tsp of powder ginger or fresh grated ginger
  • 2 tsp of ground cinnamon
  • 2 tsp of ground clove
  • 5 cups of flour
  • 1 1/2 tsp of baking powder
  • 1tsp of salt
  • 1 egg
  • 1 cup of butter
  • 2/3 cup of honey
  • 2/3 cup of molasses

Preheat oven to 375

Mix ginger, cinnamon, clove, flour, baking powder and salt in a large bowl. Set aside. Mix honey and molasses, then cream in butter and egg. Mix well. Add dry ingredients to the honey-molasses mixture. Chill dough at least one hour.

Roll out dough, use cookie cutters or cut into slabs for a gingerbread house. Bake 10 minutes until slightly brown.


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Rhubarb Ginger Jam

It’s rhubarb season. Funny I never thought much of rhubarb growing up but sometime in my 20’s I tasted it and WOW I was sold. I love strawberry rhubarb pie and now rhubarb ginger jam.  I got this recipe off of another blog called Pickled and Preserved.  OMG – this jam is tasty and I even changed it by accident because I didn’t have preserved ginger which was called for in the recipe link but I have candied ginger.  I can only imagine what it tastes like with pickled ginger because I could eat this whole patch of jam.

At anyrate this is the recipe I used. From Pickled and Preserved.


1.1kg (2.5lb) rhubarb (prepared weight), chopped
1.1kg (2.5lb) sugar
juice of 2 lemons
25g (1oz) root ginger
100g (4oz) preserved stem ginger, chopped


See here for pictures of the method.

Place the rhubarb, sugar and lemon juice in a large bowl in alternate layers, cover and leave overnight.

Next day, peel and bruise the root ginger slightly with a rolling pin, and tie it in a piece of muslin. Put the rhubarb mixture in a preserving pan with the muslin bag, bring to the boil and boil rapidly for 15 minutes, stirring frequently.

Remove the muslin bag from the pan, add the stem ginger and boil for a further 5 minutes.

Test for set, and when setting point is reached remove any scum with a slotted spoon, pot and cover.

Makes about 2kg (4.5lb)

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