132624 ginger fig cake cinnamon brandy Recipes

figs, blue cheese to your taste, chopped nuts (i like walnits with this dish), honey

fig preserves, dry red wine, balsamic vinegar, country-style dijon mustard, coarsely ground pepper, semi-boneless quail, kitchen string, kosher salt, dry red wine

all-purpose flour, cake flour, baking powder, salt, eggs, at room temperature, heavy cream, maple sugar , dark muscovado, or organic dark brown sugar, ground ginger, freshly ground pepper, vanilla extract

all-purpose flour, ground ginger, baking soda, cinnamon, nutmeg, allspice, salt, unsalted butter, room temperature, sugar, beaten eggs, molasses, water, light brown sugar, water, unsalted butter, melted

butter, brown sugar, golden syrup, milk, sultana, egg, plain flour, ginger, baking soda, cinnamon

dark brown sugar, butter, softened, unsulphured molasses, gluten-free flour, baking soda, salt, ginger powder, ground cinnamon, ground nutmeg, buttermilk, low-fat milk, egg

spelt flour, granular fructose, decaffeinated instant coffee granules, ground ginger, baking powder, cinnamon, nutmeg, sea salt, pure maple syrup, unsweetened applesauce, light oil (canola), water, your favorite fruit, chopped (optional)

cake flour , plus, cake flour, baking powder, ground cinnamon, ground nutmeg, margarine, softened, sugar, skim milk, egg, vanilla extract, powdered sugar

soft ginger cookies, all-purpose flour, ground ginger, baking soda, ground cinnamon, salt, margarine, softened, white sugar, egg, water, molasses, white sugar, preheat oven to 350 degrees f (175 degrees cup)., sift together the flour , ginger, baking soda, cinnamon, cloves, and salt., 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 tbsp of sugar., place the cookies 2 inches apart onto an ungreased cookie sheet , and flatten them., 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.

fig preserves, dry red wine, balsamic vinegar, country-style dijon mustard, coarsely ground pepper, cornish hens, kitchen string, kosher salt, dry red wine

cake flour (4 oz), cornstarch, egg whites, cream of tartar, salt, sugar, vanilla extract, ground ginger, sugar, water, cream of tartar, egg whites, vanilla extract, coconut extract, sweetened flaked coconut, toasted

sour cream, milk, unsalted butter, very soft, flour (or cake ), sugar, salt, baking powder, eggs, vanilla extract, coarsely chopped crystallized ginger, coarsely chopped dried apricot, dark rum, water, sugar

ginger beer, ice, ginger juice, dark rum, cinnamon schnapps, egg white, cinnamon stick, crystallized ginger square, ground gingerbread cookie

cake flour (4 oz), cornstarch, egg whites, cream of tartar, salt, sugar, vanilla extract, ground ginger, sugar, water, cream of tartar, egg whites, vanilla extract, coconut extract, flaked sweetened coconut, toasted