LEMON ICE BOX PIE
Ingredients:
25 Sweetzels Ginger Snaps
6 tbsp. melted butter
1/2 cup sugar, divided in 1/4 portions
4 eggs, yolks and whites separated
2 cups fresh lemon juice
2 tbsp. lemon zest
2 cans condensed milk
9 inch spring form pan
Directions:
Preheat oven at 350. Process the Ginger Snaps and 1/4 cup of sugar in a food processor until fine and add the melted butter and pulse until butter is incorporated. Pour into spring form pan and spread out the mixture evenly and 1/2 way up the sides to form the crust. Press a measuring cup against the side of the pan to even out the crust. Set aside.
In mixing bowl, whisk the condensed milk, lemon juice, zest, eggs until well incorporated. Pour mixture into the pan. Whip the meringue by combining remaining 1/4 sugar and egg whites until stiff peaks and spoon on top of the pie, spreading evenly to seal the pie. Bake for about 25 minutes or until top of meringue is golden brown, remove and allow to cool. Cover well with plastic wrap and place in the freezer overnight. To serve, do not defrost. Remove from freezer and run a knife around the edge pie to release the meringue and then release the spring form pan. Run knife in hot water, slice and serve.
SPICED WAFER APPLE CRISP
Ingredients:
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
1 Sleeve Sweetzels Spiced Wafers, broken into small pieces, crumbs up to ½ inch (Use either a blender or place cookies in a bag and beat them with a mallet)
6-7 apples (choose a tart apple like Granny Smith, Crispin, Braeburn, Stayman ) peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Directions:
Preheat oven to 375 degrees. In a large bowl, mix together brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into mixture, using a pastry blender or two knives (or hands) until mixture is the texture of coarse meal. Add oats & Spiced Wafer pieces, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow lightly greased 2-quart baking dish or 9” iron skillet, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
GINGER MINI CREME TRIFLE
Ingredients:
For the custard
1/2 cup granulated sugar
1 1/2 tbsp cornstarch
2 tsp all-purpose flour
Pinch salt
2 cups milk
2 egg yolks, whisked
1 tbsp butter
1 tsp vanilla extract
*Tip: Vanilla or any flavored pudding will work here for a shortcut
For the whipped cream
2 cups whipping cream
2 tbsp granulated sugar
*Tip: Frozen whipped topping will work here for a shortcut (you’ll need about 3 cups)
For the cookie and fruit layers
3 cups crumbled/broken up Sweetzels Ginger Mini Crème Cookies (approx 1 bag)
2 cups mixed fresh berries, plus a few more for garnish
1/2 cup jam, any kind (a mixture is fine)
Directions:
First, make the custard. In a medium mixing bowl, stir together the sugar, the cornstarch, the flour, and the salt. Add the milk and mix well. Microwave on high for 5 to 7 minutes or until the mixture comes to a boil, stopping to whisk 2 or 3 times as it heats. Remove the bowl from the microwave, and add about half of the mixture to the egg yolks, stirring well. Return this to the hot milk mixture, and whisk until blended. Continue to microwave on high for 45 seconds to 1 minute, or until bubbly around the edges, stirring once or twice. It should be smooth and slightly thickened. (No microwave? See tip below.) Stir in butter and vanilla. Let cool to room temperature.
Prepare the whipped cream, once the custard has cooled. Whip cream with the 2 tbsp sugar until soft peaks form.
Now assemble your masterpiece. Have ready a 3-quart bowl—preferably glass so everyone can admire the beautiful layers. Sprinkle half of the crumbled cookies into the bottom of the bowl. Add half of the berries on top of the cookies, then drop spoonful’s of half of the jam here and there overtop of the berries. Spoon half of the custard overtop of all of this, spreading to cover everything, and then spoon half of the whipped cream over the custard. Repeat the layers—cookies, berries, jam, custard, and finally whipped cream. Spread the whipped cream layer so that it’s smooth on top, and garnish with a few additional berries, if you have them.
Refrigerate. Cover the bowl and place in the refrigerator for 6 to 8 hours or overnight, to allow the cookies some time to soften and get acquainted with the berries.
*Tip: To make the custard in a saucepan on the stove, just heat the milk mixture over medium heat as above, blend with the yolks, and cook, stirring constantly until the custard is thickened and smooth.
SPICED WAFER CHEESECAKE
Ingredients:
CRUST
9 ounces Sweetzels Spiced Wafers
1 tablespoon raw sugar
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted, slightly cooled
CHEESECAKE AND ASSEMBLY
20 ounces cream cheese (2½ 8-ounce bars), room temperature
¾ cup granulated sugar
¼ teaspoon kosher salt
1 vanilla bean, split lengthwise
⅔ cup sour cream, room temperature
¼ teaspoon finely grated lemon zest
2 large eggs, room temperature
SPECIAL EQUIPMENT
9" springform pan
NB: Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time
Directions:
CRUST
Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2" up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.
CHEESECAKE AND ASSEMBLY
Preheat oven to 325°. Pulse cream cheese, granulated sugar, and salt in food processor, occasionally scraping down sides of bowl, until smooth. Scrape in vanilla seeds; save pod for another use. Add sour cream and lemon zest and pulse until smooth. Add eggs and pulse to combine. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours.
Do Ahead: Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
Recipe Adapted from Bon Appetit by Dawn Perry