GINGER BABIES COOKIES RECIPES

Name: easy Ginger Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 2 1/4 cup flour; 1 tablespoon ground ginger; 1 teaspoon baking soda; 1 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup butter, softened; 1 cup white sugar; 1 egg; 1/3 cup brown sugar

GINGER COOKIES WITHOUT MOLASSES--SUPER SOFT, JUST LIKE ...

Ginger Cookies without molasses--super soft, just like ... image

These ginger cookies are soft, full of flavor and don't require molasses. Quick, easy, and soon to be a family favorite!

Provided by Nellie

Categories Dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 24

Number Of Ingredients 10

Ingredients

2 1/4 cup flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1/3 cup brown sugar

Steps:

Preheat oven to 350 degrees
Sift flour, spices, baking soda, and salt. Set aside.
Cream together the butter and sugars, beat in the egg.
Gradually stir in the flour mixture into the sugar mixture. Stir well.
Gently form 1 inch balls from the dough and roll them in sugar, if desired.
Put them on a ungreased cookie sheet and press down gently.
Bake for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 141 kcal, CarbohydrateContent 21 g, ProteinContent 2 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 22 mg, SodiumContent 124 mg, FiberContent 1 g, SugarContent 11 g, ServingSize 1 serving

CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Chicken and lentil curry recipe | Jamie Oliver curry recipes image

Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless free-range chicken thighs
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach optional
2 tablespoons quality mango chutney

Steps:

1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

Nutrition Facts : Calories 245 calories, FatContent 11.6 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 18.8 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0.5 g salt, FiberContent 5.6 g fibre

More about "ginger babies cookies recipes"

CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 245 calories per serving

1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

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