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Results 81 - 90 of 138 for ginger butter
Combine cucumber and onion slices in large bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours. Drain and rinse. Place ...
Scrub, but do not pare, cucumbers; slice thin. Add onions, peppers, and whole garlic cloves. Add salt; cover with 3 inches cracked ice; mix ...
Delicious for toast or muffins. ... hour. Stir in crystalized ginger and let cool. This can be stored covered in refrigerator for up to 2 weeks.
84. PUMPKIN BUTTER
Juice and grate rind of ... 1/4 teaspoon ground ginger may be substituted for the ginger root. Use leftover pumpkin or squash from dinner for this.
Let spices come to boil. Add cucumbers and onions, boil 10 minutes. Put in jar and seal.
86. PUMPKIN BUTTER
Combine all ingredients and cook until mixture reaches thick spreading consistency. Pour into small jars or containers and freeze.
Place washed, cut apples in ... or until apple butter thickens, stirring occasionally to prevent sticking. Stir in ... Yield 6 (8 ounce) jars.
Cream together sugar, shortening. Stir ... layers of apple butter. Let set for several days to get moist. (Mom's old fashioned Christmas cake.)
Let stand 5 hours. Then boil the following together 3 minutes. Drain cucumbers and onions (DO NOT RINSE). Simmer in vinegar and spices 10 ...
To prepare pulp: Wash, scald, pit and chop peaches. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or ...
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