Recipe Index





Main Dishes


Side Dishes





6 thoughts on “Recipe Index

  1. I was reading your recipe for a ginger cracker tonight and you talked about making a ginger syrup that you drink each day. I have been wanting to do this. Have you posted the recipe yet?

    • Hi Diana, I haven’t put the official recipe up for it on the blog, but since you asked, I can just tell you how I do it here:

      1 1/2 cups water
      1 1/2 cups sugar
      1 cup of peeled fresh ginger slices (from raw ginger root)

      Pour the water & sugar together in a saucepan and stir to dissolve the sugar. Add the ginger slices and bring to a boil. Reduce heat to a low simmer and allow to cook for a further 20 minutes, until the ginger is tender. Remove from heat. Take the ginger (which is now candied) out of the pan and toss in additional white sugar. Let it sit on wax paper overnight, then store in a sealed container in the fridge: you now have crystallized ginger that you can use however you want; MUCH cheaper than buying it in stores.

      The liquid left in the saucepan is your ginger syrup. You’ll want to refrigerate this as well. I add it to tea, or if my stomach is upset, swallow a tablespoon or 2 to settle it. It’s delicious.


  2. Pingback: Cranberry Buckle | Cooking Is My Sport

  3. Pingback: Cranberry Custard Pie | Cooking Is My Sport

Let me know what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s