This recipe is a little work, but it is very nice for anyone who likes ginger.
Candied Ginger
1/2 lb. Fresh ginger
1 1/2 c. Water
1 1/2 c. Sugar
2 tbsp. Light corn syrup
Peel ginger and slice into quarter inch slices. Bring to a boil in water to cover. Cover and simmer for 2 and a half hours. Drain and simmer in fresh water for 1 hour. Drain. Bring to a boil the remaining ingredients for 2 mins. Add ginger and boil for 1 min. Remove from heat and let stand until cool or overnight. In the morning bring to a boil and simmer for 1 to 3 hrs. Until ginger is translucent. If the syrup thickens too quickly thin with a little water. Remove ginger from pan and set pieces on a wire rack to dry for a few hours. Roll in granulated sugar and store in a glass jar.
These are a favorite with my great grandchildren.
Big Soft Ginger Cookies
2 ¼ c. flour
2 tsp. ground ginger
1 tsp. baking soda
¾ tsp. cinnamon
½ tsp. Cloves
¼ tsp. Salt
¾ c. Margarine
1 c. White sugar
1 egg
1 tbsp. water
¼ c. molasses
2 tbsp. Sugar to roll cookie balls in.
Mix flour, spices, baking soda, and salt together and set aside.
Cream margarine and sugar.
Beat in water, molasses, and egg
Mix into dry ingredients
Cover and rest in fridge for 20 mins.
Roll into balls and toss into sugar.
Flatten to ¼ inch with bottom of a glass ( decorative if possible )
Bake 8 – 10 mins. At 350 F.
These are a little more traditional.
Ginger Snaps
1 1/2 c. Margarine
2 c. Sugar
1/2 c. Molasses
2 eggs
2 tsp. Ginger
4 c. flour
4 tsp. Soda
2 tsp. Cinnamon
2 tsp. Cloves
Mix well. Roll into balls. Dip balls in some sugar. Bake at 355 F for 15 mins. Do not flatten.
Dora Miner is a local cook and baker and writes a regular column for the Pipestone Flyer.