Recipes Included On This Page Ginger Lime Dressing Ginger Shortbread Fingers Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ginger Lime Dressing Recipe By :Blue Flame Kitchen; c1993 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 50 milliliters honey -- (1/4 cup) 25 milliliters rum -- (5 teaspoons) 25 milliliters lime juice -- (5 teaspoons) 15 milliliters chopped crystallized ginger -- (1 tablespoon) 5 milliliters grated lime rind -- (1 teaspoon) Combine all ingredients well. Makes 125 mL/1/2 cup. Serve over green grapes, melon, pears, pineapple and blueberries. From a recipe sheet by the Blue Flame Kitchen at the natural gas utility company in Edmonton, Alberta, Canada about 1993. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; trace Fat (0.1% calories from fat); trace Protein; 15g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Ginger Shortbread Fingers Recipe By :Elizabeth Baird's Favourites Serving Size : 32 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound butter -- (454 g) 1 cup caster sugar -- (250 mL) [very fine granulated sugar] 1 cup rice flour -- (250 mL) 3 cups all-purpose flour -- (750 mL) 3/4 teaspoon ground ginger -- (4 mL) 2 tablespoons finely chopped preserved ginger -- (25 mL) 2 tablespoons granulated sugar -- (25 mL) This is an adaptation of Anne Lindsay McColl's grandmother's recipe. Set out a 15- x 10-inch (2 L) jelly roll pan (flat baking pan with shallow sides). In a large bowl, cream together butter and caster sugar. Gradually add rice flour, all-purpose flour and ground ginger. As the mixture stiffens, work ingredients together by hand and knead for 5 minutes or until shortbread is very smooth. Mix in chopped ginger. Pat dough into jelly roll pan and score into 32 fingers with a knife. Prick shortbread in symmetrical rows with a fork. Sprinkle with granulated sugar. Bake at 350F (180C) for 10 minutes. Reduce heat to 300F (150C) and bake for 40 minutes longer or until golden. Cut along scored lines. Let cool, remove from pan and store in airtight containers. Cookies will keep well for up to 2 weeks. Makes 32 fingers. From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers. Hallie's note: Personally, I don't care for sugar sprinkled over the top of shortbread so I would omit that. I would also probably use the dry candied ginger where the preserved ginger is called for - to me preserved ginger is the kind you find in jars that has been preserved in syrup. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 12g Fat (63.2% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 117mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Fat; 0 Other Carbohydrates.

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