What to do with a million gingersnaps

October 12, 2007 2:59 AM

Does anyone have a great recipe that calls for ginger snaps as an ingredient?

we just got a huge tin of yummy ginger snaps as a gift. Instead of gobbling them all up, I thought I'd look for recipes that creatively incorporate ginger snaps as an ingredient. Any good ones out there? Thanks

posted by Lylo to food & drink (19 comments total)

Crush 'em up and stir a little melted butter, and then press them into the bottom of a pan for the best cheesecake or pie crust ever.
posted by adiabat at 3:17 AM on October 12, 2007 [2 favorites]

Ooh, and here's a great wtf recipe! Gingersnap gravy, indeed.
posted by adiabat at 3:21 AM on October 12, 2007 [1 favorite]

Sauerbraten!
posted by Stewriffic at 4:02 AM on October 12, 2007

Gotta try that gingersnap gravy myself, but I second the piecrust notion. Best ever!
posted by DenOfSizer at 4:23 AM on October 12, 2007

Pumpkin Cheesecake. My wife just substitutes ginger snaps for the graham crackers. Absolutely delish, and perfect for the season.
posted by sanka at 4:28 AM on October 12, 2007 [6 favorites]

If you have kids there is a fun recipe they can make with them. Soak the biscuits in the liquid from a tin of mandarin segments, and sandwich them together with whipped cream into a log. Cover the log with more whipped cream and decorate the top with the mandarins. Slice diagonally and serve.

Hey, it's not haute cuisine, but it's a nice thing for kids to do and doesn't involve heat or powered cooking appliances.
posted by bifter at 5:30 AM on October 12, 2007

2nd the Sauetbraten with Gingersnap Gravy. Its like sausage, gross to watch being made (ewww...grey slimy beef?!?) but DEEEE-LICIOUS to eat.
When it starts to get cold, my mom always starts to think about making it.
It means fall to me.
posted by ShawnString at 5:49 AM on October 12, 2007

This is fantastic and I have to make it every Thanksgiving for the family.
posted by govtdrone at 5:49 AM on October 12, 2007 [2 favorites]

and after reading that recipe for sauerbraten. They do it all wrong :)
posted by ShawnString at 5:51 AM on October 12, 2007

I've made Alton Brown's City Ham recipe for a crowd and it was well received.
posted by mmascolino at 6:49 AM on October 12, 2007

They're also commonly used in the gravy for roladen, which I am probably spelling wrong, but which is another classic German dish.
posted by jacquilynne at 7:04 AM on October 12, 2007

My mom makes something somewhat like this which is an easy, delicious dessert. Not sure if it's that exact recipe, but close.
posted by crinklebat at 7:09 AM on October 12, 2007 [1 favorite]

I've made peanut butter and ginger snaps sandwiches.
posted by letahl at 8:10 AM on October 12, 2007

I break them into pieces and mix them in with ice cream. (Mint ice cream, to be specific. With whipped cream.)
posted by danb at 8:13 AM on October 12, 2007

Banana Pudding! (instead of nilla wafers)
posted by spec80 at 8:18 AM on October 12, 2007

Just to add to the "use for a piecrust" recommendation... the combination of gingersnap crust + key lime pie is teh awesome.
posted by dicaxpuella at 9:08 AM on October 12, 2007 [1 favorite]

I usually use 'nilla wafers (crushed) to make rum balls. A couple of times, for variation, I've used graham crackers or ginger snaps. It works out really well--you can also add some candied ginger in there for more texture. And the holidays are right around the corner...if you made a bunch now, and set them aside in a dark corner somewhere, they'd be just about perfect by winter solstice!
posted by eralclare at 10:01 AM on October 12, 2007

Ginger snaps can make for a fantastic hors d'oeuvre or small dessert:

Get some stilton cheese with lemon zest. Top each ginger snap with a slice of the lemon stilton, drizzle with honey, and top with a couple of almond slivers.

You would be amazed at how good this is.
posted by kaseijin at 2:08 PM on October 12, 2007 [1 favorite]

a variation on the log idea above - make the log just using the cooies and whipped cream, roll it in plastic wrap, and let it sit in the fridge overnight, it should meld into a gooey, sliceable treat
posted by pupdog at 4:12 PM on October 12, 2007