Roast in oven for 8-10 minutes. Eat while hot or cool to room temperature.
Note: This recipe can be made vegan by using a vegan margarine such as Earth Balance.
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons Cathy’s Ginger Pumpkin Spice
1/2 cup butter or vegan margarine
3/4 cup sugar plus extra for rolling
1/2 cup molasses
1 tablespoon water
Pre-heat oven to 350° and line two or three large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda and powder, Cathy’s Ginger Pumpkin Spice. Set aside.
Using a hand mixer, beat butter or margarine, sugar, molasses and water until well combined. Slowly beat in the flour mixture. Scoop about one rounded tablespoon of dough at a time and roll the domed part of each scoop in sugar.
Place them onto the prepared baking sheets and bake for 10 to 12 minutes. Let cool on the pan.
Makes about three dozen 2 1/2 inch cookies.
1 lb. package of carrots or bag of baby carrots
1/2 cup golden raisins
2-3 tablespoons brown sugar or honey
2-3 tablespoons butter or margarine
1 1/2 teaspoon Cathy’s Ginger Pumpkin Spice, or more to taste
(Optional) 1/4 cup toasted slivered almonds
Boil carrots in 3 quarts salted water until tender. Drain and set aside.
In pot, melt butter or margarine and add raisins. Cook until they plump up, about 3-5 minutes. Add brown sugar or honey and Cathy’s Ginger Pumpkin Spice. Stir until well mixed and hot. Serve immediately.
Pre-heat oven to 350°.
Use a whole chicken cut up, or any of your favorite parts. Rinse and dry the chicken pieces.
Put in an egg wash and dip into Japanese Panko Crumbs with 3-4 Tablespoons of Cathy’s Ginger Garlic with Shallots mixed into crumbs.
Place on a baking sheet and bake approximately 45 min or until golden brown.
Eat and enjoy!
Our own twist on a traditional food served at Passover seders worldwide.
1/3 cup Kosher for Passover Red Wine or Grape Juice
3 Tablespoons Walnuts or Almonds
2-3 Tablespoons Honey or Agave Nectar
1 Tablespoon (or to taste) Cathy’s Ginger Pumpkin Spice
Peel and chop apples into bite size pieces. Place all other ingredients in blender and pulse until fine. If there is too much, blend it in batches.