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  • 7/1 Nat Gingersnap Day 2

    From Dave Drum@1:18/200 to All on Sun Jun 30 18:46:26 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gingersnap Gravy
    Categories: Sauces, Chilies, Citrus
    Yield: 6 Servings

    MMMMM-------------------------SEASONINGS------------------------------
    1 ts Black pepper
    1/2 ts Salt
    1/2 ts White pepper
    1/2 ts Ground ginger
    1/2 ts Dried thyme leaves
    1/4 ts Rubbed sage
    1/2 ts Ground cayenne pepper
    1/4 ts Ground cumin

    MMMMM---------------------------GRAVY--------------------------------
    2 tb Chicken, pork, or beef fat
    2 tb Unsalted butter
    3/4 c Fine chopped onions
    1/2 c Fine chopped celery
    1/2 ts Minced garlic
    6 c Chicken stock (not broth)
    1 c Pan drippings from chicken
    8 Gingersnap cookies
    1 ts Light brown sugar; or more
    1 ts Ground ginger; or more

    Combine the seasoning mix ingredients in a small bowl and set aside.
    Melt the fat and butter in a large skillet over medium heat. When
    almost melted, add the onions, celery, and garlic; saute 5 minutes,
    stirring occasionally.

    Stir in the seasoning mix and cook 5 minutes more, stirring
    occasionally. Add the stock and pan drippings; bring to a boil over
    high heat and boil rapidly until liquid reduces to about 1 quart,
    about 25 minutes.

    Then crumble the gingersnaps into the stock mixture and whisk with a
    metal whisk until they are dissolved.

    Continue cooking 10 minutes, whisking frequently and making sure the
    gingersnaps are thoroughly dissolved. During this time, taste the
    gravy; if the ginger flavor is not pronounced add the 1 tablespoon
    brown sugar and the 1 teaspoon ginger or add both to taste. Strain
    the gravy.

    Makes 2-1/2 to 3 cups.

    From Paul Prudhomme's "Louisiana Kitchen"

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... They are kind of weak on law but not at getting around it.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:396/45 to All on Mon Jun 30 16:50:22 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pumpkin Cheesecake In Gingersnap Crust
    Categories: Cheesecake, Desserts, Dairy, Cheese, Squash
    Yield: 8 Servings

    MMMMM---------------------------CRUST--------------------------------
    1 1/4 c Gingersnap crumbs
    3 tb Butter; melted
    3 tb Equal® Spoonful*
    +=OR=+
    4 1/2 Packets Equal sweetner

    MMMMM-------------------------CHEESECAKE------------------------------
    24 oz (3 pkg) reduced-fat cream
    - cheese; softened
    1 1/4 c Equal® Spoonful
    +=OR=+
    30 Packets Equal sweetner
    2 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Salt
    1 c Canned pumpkin
    2 lg Eggs
    2 lg Egg whites
    2 tb Cornstarch
    2 ts Vanilla extract

    MMMMM--------------------------TOPPING-------------------------------
    1 c Reduced-fat sour cream
    2 tb Equal® Spoonful***
    +=OR=+
    3 Packets Equal sweetner
    1/2 ts Vanilla extract

    For Crust: Combine gingersnap crumbs, 3 tablespoons Equal®
    and butter. Press onto bottom of a 9-inch spring form pan.
    Bake in preheated 325ºF/160ºC oven 8 minutes. Cool on
    wire rack while preparing cheesecake.

    For Cheesecake: Beat cream cheese, 1 1/4 cups Equal®,
    cinnamon, nutmeg and salt in mixing bowl on medium speed
    of mixer until smooth and well combined. Mix in pumpkin.
    Mix in eggs and egg whites. Mix in cornstarch and vanilla
    until blended. Pour cheesecake mixture over baked crust.
    Bake in preheated oven 40 to 45 minutes or until center of
    cake is almost set. Cool on wire rack 5 minutes.

    Meanwhile, combine sour cream, 2 tablespoons Equal® and
    1/2 teaspoon vanilla. Gently spread over top of cheese
    cake. Return to oven and bake 3 to 4 minutes until sour
    cream mixture is set. Remove cheesecake to wire rack.

    Gently run metal spatula around rim of pan to loosen cake.
    Let cheesecake cool completely. Cover and refrigerate at
    least 4 hours before serving. To serve, remove side of
    pan. Cut cake into wedges.

    Makes 8 servings.

    Serving size: 1/8 of cheesecake

    • Calories 196 • Protein 7 g • Carbohydrate 13 g • Fat 13
    g • Cholesterol 64 mg • Sodium 271 mg

    Food Exchanges: 1 milk, 2 1/2 fat.

    From: http://www.diabeticconnect.com

    Uncle Dirty Dave's Archives

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    ... Old days: Wine, Women, Song. Now days: Coffee, Computers, CD's.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)