Posts Tagged ‘ginger snap’

ULTIMATE HOLIDAY RECIPE CONTEST (FINALIST #4): GINGER SNAP AND PUMPKIN COOKIE SANDWICHES

Thursday, December 10th, 2009

The following recipe is the last of four finalists in our Ultimate Holiday Recipe Contest, which challenged Turkey Hill fans to submit recipes in one of two different categories: recipes using our seasonal Ginger Snap ice cream, or recipes using any other Turkey Hill ice cream flavor. Over the next four days we’ll feature two recipes from each category and everyone will be asked to vote for their favorite beginning on Friday. The winner will receive a one year’s supply of Turkey Hill Ice Cream, and the other three finalists will receive a one month supply of ice cream. Enjoy the recipes!

Our fourth and final finalist comes to us from Stefanie S. of Las Vegas, NV. This one combines two great holiday flavors — pumpkin and ginger snap. What makes this cookie-and-ice cream recipe even better is that if you have extra cookies left over (and hopefully you do), you can enjoy them with a glass of milk! If you like this recipe, stop by tomorrow and throughout next week to vote for it!

Finalist 4 - Cookies SMALL

GINGER SNAP AND PUMPKIN COOKIE SANDWICHES

INGREDIENTS

2/3 cup vegetable oil
15 oz. can pure pumpkin (not pumpkin pie filling)
2 eggs
1½ cups sugar
2 tsp vanilla
4 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 pint Turkey Hill Ginger Snap ice cream

DIRECTIONS

Preheat oven to 375 degrees. Combine oil, pumpkin, eggs, sugar, and vanilla in a large bowl. Add flour, baking soda, baking powder, and salt and mix just until completely blended. Place rounded tablespoons of cookie dough on a cookie sheet about 1-2 inches apart and flatten slightly. Bake at 375 degrees for about 10 minutes until beginning to brown slightly. Transfer cookies to a rack and allow them to cool completely. Cover flat side of one cookie a small scoop of Ginger Snap ice cream and top with another cookie. Enjoy!

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ULTIMATE HOLIDAY RECIPE CONTEST (FINALIST #3): GINGER SNAP APPLE PECAN PIE PARFAIT

Wednesday, December 9th, 2009

The following recipe is the third of four finalists in our Ultimate Holiday Recipe Contest, which challenged Turkey Hill fans to submit recipes in one of two different categories: recipes using our seasonal Ginger Snap ice cream, or recipes using any other Turkey Hill ice cream flavor. Over the next four days we’ll feature two recipes from each category and everyone will be asked to vote for their favorite beginning on Friday. The winner will receive a one year’s supply of Turkey Hill Ice Cream, and the other three finalists will receive a one month supply of ice cream. Enjoy the recipes!

Our third finalist, and our first in the Ginger Snap ice cream category, was sent to us by Paula L. of Metuchen, NJ. Unlike the previous two finalists, this creation is more of a traditional ice cream dessert with alternating layers of warm apples and raisins, ice cream, and chopped nuts. It’s a simple recipe (the best ones often are) with a great flavor. If you like this recipe, stop by this Friday and throughout next week to vote for it!

Finalist 3 - Parfait SMALL

GINGER SNAP APPLE PECAN PIE PARFAIT

INGREDIENTS

1 48 oz carton Turkey Hill Ginger Snap ice cream
1 21 oz can apple pie filling
½ cup dried currants or chopped raisins
½ cup + 2 Tbs. chopped pecans
1 T. butter, melted
Whipped cream for topping
Ginger Snap cookies

DIRECTIONS

Mix pecans with melted butter, spread in a shallow pan and toast in 350° oven for approx. 5 minutes or until fragrant and slightly browned.  Remove 2 tbs for topping and set aside.

Combine pie filling and currants in a saucepan and warm over medium heat, being careful not to burn the mixture.  Layer the warm filling, alternating with scoops of Turkey Hill ice cream and pecans in parfait glasses, starting with pecans and ice cream.

Top each parfait with whipped cream and reserved chopped pecans. Serve with ginger snap cookies.

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