ALNM Ship Bracket Recipes (Ongoing)

by Christina

One of the things I've enjoyed the most is seeing all the fun recipes you've been posting in the Ship Bracket this year.  You can find all the recipes under the "Read More" below.  Kelly would have loved this.

The Best Snickerdoodle Cookie Recipe

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Servings: 24

Ingredients
1 cup Unsalted Butter (softened)
1 1/2 cups Sugar
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour
1 1/2 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1 teaspoon Salt
Cinnamon-Sugar Mixture:
1/4 cup Sugar
1 1/2 Tablespoons Cinnamon
​
Instructions

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.

Stir in flour, cream of tartar, baking soda, and salt, just until combined.

In a small bowl, stir together sugar and cinnamon.

If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *

Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

Chocolate Gingerbread

INGREDIENTS
Makes: about 12 slabs

FOR THE CAKE
175 grams unsalted butter
125 grams dark muscovado sugar
2 tablespoons caster sugar
200 grams golden syrup
200 grams black treacle or molasses
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1¼ teaspoons bicarbonate of soda
2 tablespoons warm water
2 eggs
250 millilitres milk
275 grams plain flour
40 grams cocoa
175 grams chocolate chips

FOR THE ICING
250 grams icing sugar
30 grams unsalted butter
1 tablespoon cocoa
60 millilitres ginger ale

METHOD
Preheat the oven to gas mark 3/170°C/150°C Fan/325°F and tear off a big piece of baking parchment to line the bottom and sides of a roasting tin of approximately 30 x 20 x 5cm deep (9 x 13 x 2 inches).

In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger. In a cup dissolve the bicarbonate of soda in the water. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.

Remove to a wire rack and let cool in the tin. Once cool, get on with the icing.

​Sieve the icing sugar. In a heavy-based saucepan heat the butter, cocoa and ginger ale. Once the butter's melted, whisk in the icing sugar. Lift the chocolate gingerbread out of the tin and unwrap the paper. Pour over the icing just to cover the top and cut into fat slabs when set

Lemonade Scones

INGREDIENTS
300g (2 cups) self-raising flour, sifted
55g (1/4 cup) caster sugar
125ml (1/2 cup) thick cream
125ml (1/2 cup) lemonade
40ml (2 tablespoons) milk
Lemon curd, to serve
Whipped cream, to serve

METHOD
Step 1
Preheat the oven to 220C. Lightly grease a baking tray.
Step 2
Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Re-roll scraps to make a few extra scones. Bake for 10-15 minutes until lightly browned. Serve warm with lemon curd and whipped cream.

Big Soft Ginger Biscuits

Ingredients
Serves: 24

2¼ cups (280g) plain flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
170g margarine or butter, softened
1 cup (220g) white sugar
1 egg
1 tablespoon water
1/4 cup (90g) molasses or golden syrup
2 tablespoons white sugar (for rolling)

Directions
Preparation:15min › Cook:10min › Ready in:25min

1.Preheat oven to 180 degrees C. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

2.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 tablespoons of sugar. Place the cookies 5cm apart onto an ungreased baking tray and flatten slightly.

3.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.

Gingerbread cupcakes with ginger glaze

Ingredients
Serves: 12

1 1/3 cups plain flour
3 teaspoons ground ginger
1 teaspoon mustard powder
1 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
Salt
Ground cloves
1/2 cup firmly packed dark brown sugar
1/4 cup treacle or golden syrup
2 tablespoons vegetable oil
2 egg whites
1/2 cup buttermilk
For the icing
1 piece (5cm) fresh ginger
1/2 cup icing sugar
2 tablespoons chopped crystallised ginger

Directions
Preparation:15min › Cook:20min › Ready in:35min

1.Preheat the oven to 180°C. Line a 12-hole tray of 6cm muffin cups with paper liners; put aside. In a bowl combine the flour, ginger, mustard, bicarbonate of soda, cinnamon and a pinch each of salt and cloves.
2.Beat the brown sugar, treacle and oil with an electric mixer until well combined. Beat in the egg whites, one at a time, until incorporated and light in texture. Alternately fold the flour mixture and the buttermilk into the sugar mixture, beginning and ending with the flour mixture.
3.Spoon into the prepared muffin cups and bake for 20 minutes or until a skewer inserted in the centre of a cupcake comes out clean. Cool in the tray on a wire rack.
4.For the icing; grate the fresh ginger finely. Squeeze the ginger to extract the juice and measure out 2 teaspoons. Combine the icing sugar and ginger juice in a small bowl. Spread the tops of the cooled cupcakes with the ginger glaze. Sprinkle with the crystallised ginger.

Ye Ole Gingerbread Loaf

Ingredients
Serves: 8

185g butter
1 cup (155g) brown sugar
3 tablespoons (90g) golden syrup
1 cup (250ml) milk
2 cups (250g) plain flour
1 tablespoon ground ginger
1 tablespoon allspice
1 teaspoon baking soda

Directions
Preparation:8min › Cook:1hour › Ready in:1hour8min

1.Preheat oven to 180 degrees C.
2.In a medium sized pot, bring the butter, sugar, golden syrup and milk to the boil. Add the sifted flour, ginger and all spice and mix well. Dissolve the baking soda in a little hot water and mix in with the rest of the ingredients. Pour into a non-stick greased loaf tin.
3.Place the tin in the oven and reduce the temperature to 160 degrees C and cook for 1 hour.

Spiced Ginger Snaps

Ingredients
Serves: 36

1 cup (200g) caster sugar
1 egg
1/4 teaspoon salt
155g butter
2 cups (250g) plain flour
1/2 teaspoon bicarb soda
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Directions
Preparation:10min › Cook:6min › Ready in:16min

1.Preheat oven to 180 degrees C.
2.Cream sugar, egg, salt and butter together. Add flour, bicarb soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in extra sugar.
3.Bake in preheated oven for 5 to 6 minutes.

Banana Pancakes with Vanilla

Ingredients
Serves: 6

1 cup (130g) plain flour
1 tablespoon (20g) white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup (250ml) milk
1/2 teaspoon vanilla essence
2 tablespoons (40ml) vegetable oil
2 ripe bananas, mashed

Directions
Preparation:5min › Cook:10min › Ready in:15min

1.Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vanilla, vegetable oil and bananas.
2.Stir flour mixture into banana mixture; batter will be slightly lumpy.
3.Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

CINNAMON LATTE

Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 1 serving

INGREDIENTS
1/2 cup milk
3 to 4 tablespoons cinnamon flavored syrup
1 Folgers® Black Silk Coffee K-Cup® pod
OR 1/4 cup strong brewed
Whipped cream
Smucker's® Sundae Syrup™ Caramel Flavored Syrup, for garnish
Ground cinnamon, for garnish

DIRECTIONS
MICROWAVE milk in 1-quart microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.
PLACE cinnamon syrup in large mug. Brew coffee on smallest cup setting into the mug.
ADD foamy milk. Top with whipped cream. Drizzle with caramel syrup. Sprinkle with cinnamon. Serve immediately.