-=> Ben Collver wrote to Dave Drum <=-

 >       Title: Vernor's Ice Cream

 BC> Yum, that sounds good too!

 BC> I've had ginger ice cream before with chewy chunks in it.  I think they
 BC> were supposed to be gingerbread, but they were more like ginger cookie
 BC> dough.  It was a real treat.

Never been much on ginger as a mai flavour. Although is a part of a spice
blend it is sometimes essential to make the other flavours "work".

My grandmother was big on gingersnaps, gingerbread, etc. She never had
to worry about me raiding her cookie jar when it was full of ginger snaps
or gingerbread men.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gluten Free Pizzelles Cookies
 Categories: Cookies, Desserts, Snacks
      Yield: 12 cookies

  1 1/2 c  Gluten free flour blend * 
      2 ts Baking powder (aluminum-
           - free)
        ds Salt
    3/4 c  Cane (white) sugar
    1/2 c  Unsalted butter; melted
      3 lg Eggs
      2 ts Pure vanilla extract

MMMMM---------------------CHOCOLATE FLAVOR---------------------------
      3 tn Cocoa powder
      3 tb Additional sugar

MMMMM----------------------CITRUS FLAVOR-----------------------------
      1 tb Orange zest

MMMMM----------------------ALMOND FLAVOR-----------------------------
      1 ts Almond extract

  Spray your pizzelle maker very lightly with spray oil. I
  used coconut oil. Wipe it off with a paper towel.

  Plug in your Pizzelle maker so it can preheat. Choose
  what flavor of pizzelle cookies you want to make.

  In a large bowl, add 1 1/2 cups gluten free flour, 3/4
  cups sugar, 2 teaspoons baking powder, and dash of salt.
  Whisk to blend.

  In a smaller bowl, add the wet ingredients, including
  the 1/2 cup of butter, 3 eggs, and flavoring. Whisk to
  blend.

  Pour the wet ingredients into the dry ingredients and
  mix.

  Put about 1 1/2 to 2 tablespoons batter on each pizzelle
  cookie section of the pizzelle cooker. Tip: try to put
  the batter a little off-center towards the brackets.
  This way, when you close the lid, it pushes the batter
  toward the handle and fills the shaped area better.

  Cook for one minute then open the lid and remove the
  pizzelles.

  If you plan to shape them, you need to be quick while
  they are hot. You can bend them around a knife to make
  "taco shells" or press around a glass to make a bowl
  shape.

  Dust with powdered sugar or drizzle/dip in melted
  chocolate.

  * I have tested this recipe with King Arthur Measure for
  Measure GF and Bob's Red Mill 1 to 1 GF blend. That
  doesn't mean others will not work, I just have not
  tested other flours.

  If your gluten free flour blend doesn't contain Xanthan
  Gum or Guar Gum, please add 1 teaspoon.

  RECIPE FROM: https://www.fearlessdining.com

  Uncle Dirty Dave's Archives

MMMMM

... Fish should smell like the sea. If they smell like fish it's too late.
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