Congresbury Ginger Shortcake

Congresbury Ginger Shortcake Recipe By:Jay “This is an old British recipe handed down for many generations. I would like to archive it here so that it doesn’t get forgotten. It’s a hit in our family, and I hope this delicious shortcake makes a lot of other people happy, too!” Ingredients FOR THE SHORTCAKE 1/2 cup butter 1/4 cup white sugar 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground ginger FOR THE ICING 1/4 cup confectioners’ sugar 1/4 cup butter 1 tablespoon golden syrup 1 teaspoon ground ginger Directions Preheat the oven to 400 degrees F (200 … Continue reading Congresbury Ginger Shortcake

Ginger Marmalade

Ginger Marmalade Ingredients 3 1/2 cups peeled fresh ginger 4 cups water 5 cups white sugar 1 (3 ounce) pouch liquid pectin 5 half pint canning jars with lids and rings Directions Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and … Continue reading Ginger Marmalade

Oriental Soup with Ginger

4 cups homemade chicken stock (canned low-sodium chicken broth would work too) 3-4 thick slices fresh ginger root 1 cup sliced mushrooms (any type, but I used mild white mushrooms which seem more soothing for the tummy) 1 cup spinach leaves, sliced into thin ribbons 1 green onion, very thinly sliced Instructions: In medium saucepan, bring chicken stock to a low simmer. Add ginger slices and let simmer at least 15 minutes or longer. (Taste to see if you have as much ginger flavor as you’d like.) If you’d like a clear soup, use a yogurt strainer or coffee filter … Continue reading Oriental Soup with Ginger