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It tastes like cloves, nutmeg, black pepper, cinnamon, fennel, and anise. Ground Cinnamon is a wonderful ginger substitute that adds sweetness to a dish. Use it ground to add spicy, woodsy flavor to both sweet and savory recipes. Ground Mace can be used in both sweet and savory dishes. It has a subtler flavor than nutmeg.
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Save this Brown sugar gingersnap pumpkin chiffon pie recipe and more from Better Homes and Gardens Magazine, November 2021 to your own online collection at EatYourBooks.com. Brown.
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Use a candy cane-shaped cookie cutter to cut four candy canes from each round cutout, then bake, decorate, and attach the candy cane cookies with royal icing to round cookies. Pipe stripes of white royal icing on the red-tinted icing to make this cookie's vibrant design. View Recipe. 07 of 14.
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Bake 6 to 8 minutes or until edges have gained a little color. Remove from oven; let cool. Meanwhile, for chiffon: Place brown sugar, gelatin, 1 tsp. cinnamon, the nutmeg, ginger, cloves, and 1/2 tsp. kosher salt in a saucepan; whisk together. In a bowl mix egg yolks, half-and-half, and liqueur (if using). Add to brown sugar mixture; stir to.
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Recipe adapted from Better Homes & Gardens. Ingredients. For the dough: 4 1/2 cups all-purpose flour. 4 teaspoons ground ginger. 2 teaspoons baking soda. 2 teaspoons ground cinnamon. 1 teaspoon ground cloves. 1/4 teaspoon salt. 1 1/2 cups butter (3 sticks), at room temperature. 2 cups sugar. 2 large eggs.
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Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat. 2. 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.
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Pour over the crumbs. Add 1/4 cup of the granulated sugar and 1/4 teaspoon kosher salt and stir until combined. Transfer to the springform pan and press evenly into the bottom and up the sides. Bake for 8 minutes. Meanwhile, finely grate the zest of 1 medium lemon (about 1 tablespoon).
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Heat oven to 375°F. In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed, or mix with spoon, until soft and fluffy. Beat in molasses and egg. Stir in remaining ingredients except 3 tablespoons sugar until well blended. 2. Place 3 tablespoons sugar in small bowl. Shape dough by tablespoonfuls into balls; roll in sugar.
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Cover the bowl and place in the refrigerator to chill for at least 45 minutes - 1 hour until firm enough to be rolled. Preheat the oven to 325 F (160 C). Line two sheet pans with parchment paper. Scoop dough balls about 1 1/2 TBSP each. Roll between palms into a ball and then roll in granulated sugar.
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Preheat oven to 350F. In a medium bowl sift together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on high speed for 30 seconds. (Picture 3) Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of the bowl.
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3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined. 4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks. 5. Scoop the dough into balls and roll in granulated sugar.
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Preheat oven to 375°F. Butter a 15x10-inch baking pan, line with parchment paper, then butter paper. In a large mixing bowl beat eggs, sugar, and vanilla with a mixer on high 7 to 9 minutes or until light, fluffy, and tripled in volume. In a small bowl whisk together flours and baking powder.
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Instructions. Preheat the oven to 315°F/157°C. Line 3 cookie sheets with baking parchment. In a medium bowl, whisk together the dry ingredients. Set aside. Put the melted butter in a large bowl. Add the 2 sugars, and beat them in with a spatula. Then beat in the vanilla, molasses, egg yolk, and milk.
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Add molasses and egg; beat well. Scrape down sides of mixing bowl. In a medium sized bowl, sift together salt, flour, ginger, cinnamon, cloves and baking soda. Add to mixer and incorporate, mixing well. Chill the dough for at least two hours. Using a small cookie scoop or a tablespoon, measure and roll into small bowls.
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Directions. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses.
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In medium saucepan, stir together 1/2 cup sugar, the gelatin, cinnamon, allspice, salt, ginger, and nutmeg. Stir in milk. Cook and stir over medium heat until gelatin dissolves. In medium bowl, slightly beat egg yolks. Slowly stir about half of the hot milk mixture into yolks. Return yolk mixture to saucepan. Stir in pumpkin.
