Triple Ginger Cookies

Triple Ginger Cookies Recipe


Ginger cookies. Little cookies spiked with lemon and three kinds of ginger. I can't get enough of them. Cracked and sugar-crusted on the outside, dense and moist within, these chewy, tender ginger gems invigorate the senses with every bite. Helped, no doubt, by the lively combination of freshly grated ginger, powdered ginger, AND minced crystallized ginger. Texturally they are far from being ginger snaps, but calling them ginger puffs wouldn't accurately describe them either - they maintain a certain heft that belies their tiny size. They pair nicely with cold, blustery and/or snowy afternoons.

Triple Ginger Cookies

I should also mention, these are the types of cookies I like to make for parties - the perfect grab-and-go sweet. I say this in part because they deliver a single bite of spicy deliciousness without being too-much - too sugary, too big, too fussy, too ornate, etc. And if that wasn't enough, the smell that emanates from the oven while they are baking is enough to make one swoon.

Triple Ginger Cookies

It took me a while to get this recipe right where I like it - and I've found using one of two flours works best. I had great results using spelt flour, and great results using whole wheat pastry flour. The version you see in the photos is the whole wheat pastry flour.

And for those of you who read this to the end...my little secret when it comes to making these cookies is this - I mince the crystallized ginger to death. I go at it like I'm trying to turn it into some sort of paste. Some ginger is moister than than others, so you'll have varying results, but really go at it. A dramatic mince.

 
 
 
 

Triple Ginger Cookies

Feel free to use all-purpose flour if that is what you have on hand. Again, in regards to the ginger - mince it as if you were trying to turn it into a paste. Two sugar coating. In my most recent batch of these I used a big, flaked, smoked sea salt along with sugar to finish the cookies, so that is something to experiment with as well, but totally optional. I grind whole star anise in my spice grinder and then do a bit of sifting.

1/2+ cup large-grain sugar (i.e. turbinado)

2 cups spelt flour OR whole wheat pastry flour
1 teaspoons baking soda
1 teaspoon star anise, finely ground
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt

1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup unsulphured molasses (I use Wholesome Sweeteners brand)
2/3 cup fine grain natural cane sugar, sifted
1 1/2 tablespoons fresh ginger, peeled and grated
1 large egg, well beaten
1 cup crystallized ginger, then finely minced
2 lemons, zest only

Preheat the oven to 350F degree - racks in the top and bottom 1/3 of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, place the large-grain sugar in a small bowl, and set aside.

In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and salt.

Heat the butter in a skillet until it is just barely melted. Stir in the molasses, natural cane sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, add the crystallized ginger (make sure it isn't too clumpy), and lemon zest. Stir until just combined.

I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball. Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, get fragrant and crack.

Makes about 4 dozen or so.

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Your Comments


Oh my - these look heavenly! And I like that you can use either wheat or spelt.

 

iffet
January 14, 2009

I was looking recipes with ginger. Your cookies look delicious.

 

deeba
January 14, 2009

How perfect. Since I've recently started crystallising my own ginger, I'm always looking out for cookies using it. These do sound delicious. Thank you for the secret at the bottom too...Beautiful post!

 

amanda
January 14, 2009

I must make these. Is it weird that I have the three required kinds of ginger but am missing any kind of flour right now?

 

Courtney
January 14, 2009

I LOVE ginger, and I love baking with spelt flour--these look awesome. Also I really appreciate all your tiny cookies, Heidi. It's a great way to not go overboard on the sweets!

 

delphine
January 14, 2009

clearly the universe really, really wants me to make ginger cookies. That is the only explanation for you and David posting recipes on the same day.

 

ashley (sweet & natural)
January 14, 2009

These look great. I made a ginger cookie with crystallized ginger to post on my own blog during the holidays. They were spicy sweet!

 

HAH
January 14, 2009

ok. So what is the secret to mincing crystallized ginger? I find it sticks to my knife and generally drives me crazy when I attempt to mince it. :-)

 

Huzzah! I have a mild obsession with ginger cookies and have been looking for a good triple ginger recipe. (Yes, seriously, I have been looking for one using all three kinds.) I will definitely be trying this out!

Please do share ginger-mincing tips, though. I have the same problem as HAH.

 

Christine
January 14, 2009

Wowza!

 

sunita
January 14, 2009

I love ginger cookies and your version sounds nice too :-)

 

Daily Spud
January 15, 2009

First the online pastry chef posts about crystallising your own ginger and now I see this recipe. There is a message there for me (though, really, I don't need messages to convince me to make anything involving ginger!). I also like the small cookie size - means you can eat more of them :)

 

Megan
January 15, 2009

Oh wow these look amazing. I have a similar recipe so i must compare the two.. Hehe more cookies for me to eat!!

 

TCD
January 15, 2009

Thank you so much for such amazing recipes! My daughter's Bat Mitzvah is fast approaching and I'd like to make cookies/cakes that will last a few days in airtight containers. Will this recipe work? Will you please recommend other recipes that I can make in bulk and that will last from Tuesday or Wednesday to Saturday? Maybe cookies that will freeze & thaw well? I'm baking for about 120 guests, so I'll need to start early! Thanks so much! Happy New Year and Be Well!

 

Elaine
January 15, 2009

Ginger and lemon, great combo! I have this unnatural aversion to crystalized things on my food (salt and sugar). I'm one of those weirdos who knocks the salt off pretzels. . .
However, here in the UK we have a wonderful thing called stem ginger - which is chunks of ginger preserved in a syrup. Gorgeous stuff, and no crunchy crystals to drive me nuts. It is also less prone to sticking to your knife if you chop it. I think I'll have to experiment.

 

JD
January 15, 2009

Oh man, I'm a complete sucker for ginger cookies. The gingerbread and gingerbread cookies from this site went over so well before, I can't wait to try these!

 

Kellie Hill
January 15, 2009

Oh, wow- I've been looking for a wonderful ginger cookie recipe, since my husband has become perfectly obsessed with some his brother brought back from Philadelphia. I'm so looking forward to trying this! (after a trip to the grocery store, though- three types of ginger isn't something I've got on heand at all times)

 

I generally don't go for ginger cookies but your description is so divine I'm ready to dive in and start baking!

 

Chris
January 15, 2009

"Dramatic mince" - nice :)
The delicate cracks and beautiful coloration are enough to make me drool over these even without knowing they're filled to the brim with one of my favorite ingredients. I am definitely making these before I return to school!

 

maggie
January 15, 2009

Yum. I love candied ginger in cookies.

 

Teresa
January 15, 2009

This sounds and looks great, but I think I will have a problem finding crystalized ginger and molasses here in Portugal. Do you think these would be ok without the crystalized stuff? And what could I substitute the molasses with?

Thanks for inspiring me at every post :)

 

Baking Fairy
January 15, 2009

I just made these amazing cookies, and veganized them by adding 1 tablespoon flax, 3 tablespoon water instead of the egg, coconut oil instead of butter and they came out great.

 

Maeve
January 15, 2009

Oh, gluten-free friends, what alternative flours would you use in this recipe? I can't have wheat or spelt, unfortunately. I've never been adept enough at baking to be able to figure out what non-wheat substitutions would be appropriate.

Also, I have to limit my sugar, so I was thinking of nixing the 2/3 C sugar (adding just enough, if needed, to cut the bitterness of the molasses). I can have molasses, in very small amounts, so I'd leave that in. Will the omission of the sugar present problems in the consistency of the cookie/dough?

It's just that these cookies look and sound SO delectable, I want to try to make them whatever way I can!

 

anushruti
January 15, 2009

These cookies look very appetizing. Ginger in any form has a very refreshing taste. Since this recipe uses only one egg, is there any subsitute apart from the ready-made egg substitutes available in the market?

 

Kristin
January 15, 2009

Wow, these are a ginger lover's dream. When you say spelt flour, do you mean white spelt flour? Or regular spelt flour?

 

Chiot's Run
January 15, 2009

I love love love any kind of ginger cookies. I too have a recipe for triple ginger cookies I love, but I'll give these a shot.

I occationally make ginger sugar to use on mine.

I also use a tiny ice cream scoop to shape then, easy as can be.

 

gastroanthropologist
January 15, 2009

Chiot's Run...Ginger Sugar? Please share!

I love how these use crystalized ginger. I've been making some "dramatic mince" myself to add to some chocolate for ginger truffles.

The sea salt and sugar finish is a really nice touch. Ginger goes so well with a little sweet a little salty.

 

Anonymous
January 15, 2009

That's it. I'm making these today, provided I make time to go buy a few things. They look and sound so good!

Sidenote: I would love to see how your baking pantry/cupboard/shelf is organized.

 

Marisa
January 15, 2009

These look delicious, and I have lots of ginger lying around from holiday cooking. However, I'm not a fan of anise in baked goods, would it ruin the recipe to leave it out?

 

Maeve
January 15, 2009

@Marisa:

I can't stand star anise... I'm planning on using cinnamon or nutmeg, personally. Nutmeg may play better with the lemon.

But I don't think it would hurt a thing to omit it entirely. Your flavors just might not be quite so rounded, at a guess.

 

Nick
January 15, 2009

I'm a sucker for anything ginger, ginger chews, ginger soups, gingerbread men or a slice between sushi rolls. WWP flour only makes them that more tempting.

 

Deborah
January 15, 2009

Ginnnngerrrrrr. Mmmmmm..... These look heavenly.

 

Jesse
January 15, 2009

MMMMmmmm! These look great. As a kid I didn't like Ginger, but when I got older I realized how extraordinary it was. Great recipe!

 

Pamela
January 15, 2009

Mmmm. The power of suggestion. I've never used star anise before. My small town didn't carry sassafras for the gumbo, so I bet I'll have to wait for a trip to the 'bigger city' of Portland.

 

holly
January 15, 2009

Thanks! I have a very yummy recipe for ginger cookies (also with crystallized ginger) that i use ALL the time; it will be fun to try a different one.

 

Pat
January 15, 2009

Is the crystalized ginger measured before or after grateing. That would make a difference in volume I think.

HS: Hi Pat, thanks for the question. I measure it, then mince. If I were being super-precise about it, I would prob. weigh it, but roughly a cup, pre-mince is what you're after. I'll update the text to make it more clear.

 

ColorWhisperer
January 15, 2009

Oh My! I think I have died and gone to heaven! Triple Ginger!!!
You have no idea what a ginger junkie I am. Just need to convert to a gluten free mix and I am golden! Plus you have got to know these will be great for digestion too. Thanks again Heidi!

 

sally Smallwood
January 15, 2009

Can i suggest the addition of Colemans English mustard powder along with the dry ingredients...if you can source it there. One teaspoon really gives the ginger that extra little kick and no-one can ever guess! Just made a batch of Parkin, soft, squidgy and very gingery. Looking forward to trying these next.

 

katie
January 15, 2009

These sound wonderful. I love the warming spiciness of ginger.

 

Hayley
January 15, 2009

I've always disliked ginger snaps because of their crunch, and always wished they were a bit softer. These sound like a perfect balance of the two.

 

threemilechild
January 15, 2009

I like the idea of this. I generally dislike ginger snaps because they have that "pumpkin pie" type spice mix that I love in curries and hate in sweets. But just lots of ginger and a little anise? That might be good...

Does anyone know if I can substitute anise extract for the ground anise?

HS: I like the freshly ground anise over extract. Also, if you aren't an anise fan feel free to leave it out, or play around a bit with your own spice blends.

 

kate
January 15, 2009

I think you and David Lebovitz are on the same wave length. Except a different texture.

HS: I know! I can't wait to give his version a go as well. I think January is a good month for ginger, no?

 

Maeve
January 15, 2009

@threemilechild:

If you have star anise extract, I suppose it might, but regular anise has a very different flavor profile than the star anise. The star anise is more woody and rich and smells far more like black licorice than regular anise. It's some seriously potent stuff. But, the volatile oils in it degrade pretty quickly, so it's best to grind it fresh, as Heidi recommends. But you probably won't be able to use that grinder for much anything else (at least for a while) if you run star anise through it! Spoken from a person who doesn't like it, though.

 

ameia
January 15, 2009

I've been making these cookies since I read the recipe on bakingobsession.com.
I've played with it too, making it even spicier with cayenne and omitting some of the other spices and salt, increasing the molasses,etc.
I don't love ginger but cannot resist eating several of every batch I make and my husband and family keep demanding these on a regular basis.

 

ann
January 15, 2009

My weather is perfect for these. It is at last check 1 degree and snow every where. I think I'll have to make these plus my mother in law loves ginger snaps so I may have to share! I have so enjoyed reading and learning from you. FYI: I made your pizza dough receipe this week and have received rave reviews from the family! No longer will I have to buy from Trader Joe's! Thanks!

 

Jada Ach
January 15, 2009

The combination of lemon, ginger and molasses will surely bring some much needed warmth and comfort to my apartment this evening. Thanks for the recipe! These look fabulous!

 

Kri
January 15, 2009

Try freezing the crystallized ginger before mincing. ; )

 

The EastistK
January 15, 2009

Try freezing the crystallized ginger before mincing. ; )

 

sarah
January 15, 2009

Trader joe, eat your heart out. I would much rather make my own and have the wonderful smell fill my kitchen than go to TJ's and get their bin (which I luuuuuuv). Thanks!!!!!!!!!!!!!!

 

Michelle
January 15, 2009

I have a request. If you think of it, when you have a flour preference will you mention what qualities have you prefer the flour for the particular recipe? This will help gluten-free readers who are not experienced with the traditional flours, figure out what g-f flour(s) to use in the recipe.

Thanks for the great recipes!

 

cook4seasons
January 15, 2009

Ginger is definitely my fave flavor du jour (dont know 'month' in French) so I look forward to making a batch of these cookies. Question - have you tried agave nectar here? I think you have to reduce the amount by 25% and it might provide a different texture. But I don't have cane sugar in the house.

 

Allison
January 15, 2009

As someone who is addicted to ginger in all its incarnations, you have just made my whole day! Can't wait to try them!

 

kristina@lovelymorning
January 15, 2009

these look delicious. there's something about ginger that tricks me into thinking cookies like these are good for me. because ginger is good for you... sooo TRIPLE ginger cookies must be triply good for you, no?

 

VeggieGirl
January 15, 2009

Mmm!!

 

Julia
January 15, 2009

Maeve,
Most gluten free flours work pretty well in cookies, but I would try amaranth flour, quinoa flour, or a mixture of both. You could even add a bit of tef flour...can you have agave? You could try taking the sugar out and replacing with 1/3 cup coconut sugar and 1/3 cup agave, or some such combination, and they would still be plenty sweet. If the dough is too runny, add a bit of ground flax or finely ground nuts...

 

erin
January 15, 2009

oh great goodness! cannot wait to make these. you are a recipe goddess.

 

Wilma
January 15, 2009

Is it important that I use that type of sugar?
I'm ready to make them for myself...

 

Blue Oakie
January 15, 2009

This recipe reminds me so much of my grandmother it made me cry. I used to make gingersnaps for her for Christmas every year. I've used cayenne and crystalized ginger, but never fresh ginger root -- I'm looking forward to trying this triple-dose of ginger. BTW, you can also make great homemade ginger ale with fresh ginger root: slice a couple of thumbs of ginger root into thin slices and simmer with a slice of lemon zest in 2 c. water w/ 1 c. sugar for about 30 minutes (add a couple of dried chilis if you like it really spicy). Mix a couple of tablespoons in a glass with sparkling water and voila! Yummy soda with no creepy corn syrup ;-)

 

Angela@Spinach Tiger
January 15, 2009

I have to take food to a memorial service saturday and there will be a lot of pies. These look like a wonderful pop of treat to take. The taste of ginger is comforting.

 

Michelle
January 15, 2009

Okay, I made some adjustments to make the cookies friendly for those of us who are intolerant of gluten and/ or refined/ simple sugars:

For the molasses, I used 1/4 blackstrap molasses. This is still a simple sugar, but with greater nutritional value.

In place of the 2/3 cup sugar, I used 1/4 cup yacon syrup.

My lemons had very little zest to give, so I threw in 1/4 tsp lemon extract as well.

I used 2 cups of Pamela's gluten free baking and pancake mix, with some sorghum flour thrown in (2 cups total).

I coated half the cookies in turbinado sugar, and left the other half bald.

Baked on parchment paper at 350 for 7 minutes.... they are beautiful and tasty. The sugar-sparkles make the cookies look enchanted.

~~~~
Blue Oakie - thanks for the ginger ale recipe! I have missed it since giving up simple sugars. I will try your recipe with the yacon syrup in its place.

 

vegetarianperspective
January 15, 2009

For our vegan friends, I am wondering if the recipe would work with 1/2 cup apple sauce instead of the egg?

 

Michelle
January 15, 2009

to clarify - turbinado is a simple sugar, but those cookies are for my dinner companions. Molasses is also a simple sugar, but 1/4 cup divided among all those tiny bites is such a small portion to consume that it will not trigger my sugar issues. If it is for you, you may want to use yacon syrup in place of the molasses, too.

 

Dana McCauley
January 15, 2009

I make very similar cookies but without the spelt flour. I'm definitely going to try your version - sounds delish!

http://danamccauley.wordpress.com/2008/12/15/perfectionista-free-baking/

 

Ellie
January 15, 2009

You've read my mind (and taste buds) with this one! I'm mad for ginger biscuits and I've been working on making crystallized ginger with agave nectar instead of sugar... I've almost got it right! I'll let you know how I go making these with my own home made crystallized ginger! Yum

 

WebContentGirl
January 15, 2009

I'll be trying these cookies this weekend. Thanks for all the great recipes, Heidi!

 

carole-Lynn
January 15, 2009

Regarding how to mince ginger, its slow going. Use a small paring knife, slice it into 4 slices, turn, slice those. Take this final pile and cut into tiny dice. I was using kitchen shears, but tired quickly, and it gooed up the shears. Using a small knife kept contact at a minimum.

 

Claudia
January 15, 2009

These look incredible! I'm really curious to try a ginger cookie that is not crisp like a snap. I really like the idea of using spelt flour for these as well. Very well done!

 

heidi leon
January 16, 2009

lovely. perfect winter cookie recipe. I will cook this, no doubt!

 

josh
January 16, 2009

I made these last night using whole wheat flour and dropping the anise. Fantastic. Perfect little cookies for the cold.

 

Leah
January 16, 2009

wow! i have had some crystallized ginger in my pantry just waiting to be used in such a recipe. I made these cookies last night and they are wonderful. i left out the ground ginger and put in a bit extra of the candied and fresh. after sitting overnight the star anise really came out and its a wonderfully flavorful cookie. my office loves it!

 

The Duo Dishes
January 16, 2009

You can never have enough ginger. Nope, never!!!

 

Christine
January 16, 2009

Fabulous!

 

Julia Wiley
January 16, 2009

Ginger and Heidi on one webpage. A good thing! Thanks for this recipe, tonight perhaps...

 

emily
January 16, 2009

These cookies sound delectable! I often add crystallized ginger to my molasses crinkles but these sound so much better.

 

Lyns
January 16, 2009

Yes, these look amazing. I always enjoy dessert ideas that aren't too sweet and these cookies fit the bill perfectly.

 

maureen
January 17, 2009

You are an inspiration!!! I am hooked!!! I try at least 3 recipes a week! You mentioned trying to perfect a quinoa cookie...I can't wait to try that out!!!

 

What is it about cold weather that makes me want to dip ginger cookies in my tea? Thanks for the great post...these look delicious!

 

M@M@
January 18, 2009

I love have my meal with a ginger tea.
As it has hot taste and smell pleasantly, I can't control my mind to drink it.

 

kathy
January 18, 2009

When mincing crystallized, spray your knife with cooking spray. It works like a charm!

 

Christine Weiss
January 18, 2009

Heidi, I too have been working at perfecting the Snap! And in the process mine lost their snap as well... but came out chewy and deep with molasses flavor. I'd love to try your version, as they look fantastic. If you're in the mood for a chocolate ginger version... check out this recipe at http://seattlesundays.blogspot.com.
Cheers!

 

Scott at Realepicurean
January 18, 2009

I love real ginger but my wife hates it. That's a lie; she likes it only when she wants to.

Wonder if she'll like these?

 

Maggi
January 18, 2009

We made these today, and were very pleased with the results. They are nice and spicy (just how I like my ginger snaps) and really tasty! My only problem is that I needed more flour than what the recipe called for. Molasses is hygroscopic, so I'm not surprised. But I needed to use 2 1/3 cups of whole wheat pastry flour total in order to have a dough that was able to be rolled.

Very good!

 

Lauren
January 19, 2009

I am planning on making these cookies this evening and could only find aniseed at my grocery store. Can I use this instead, or Heidi did you intend for us to buy the dried fruit and grind it ourselves? I would really appreciate any help! Thanks!

 

Heather Carver
January 19, 2009

These are incredibly yummy! I made them yesterday and took them to a meeting. Everyone kept saying "ooooh, these are wonderful!" They ate every last one, so I'll have to make more for myself. :-)

 

Hillary
January 19, 2009

I adore ginger cookies! Thanks for this recipe.

 

lindsay
January 19, 2009

hey there! this is my first time posting...and as is typical, i waited 'til i had an 'issue' with a recipe before being in touch. classy of me, hm? : /

anyhoo, i JUST tried this recipe...it all came together marvelously, and a perfect, spicy-fragrant dough came together. i was able to scoop and roll nicely...but after 7 minutes in the oven, imagine my dismay when i opened the oven for a peek and saw that my cookie-bites had spread to wafer-thin discs! not a huge issue...in fact, i'm inspired to make cookie sammiches of some kind out of them...but a little sad, nonetheless. do you have a thought as to why they spread as they did??

thanks for any feedback...

and Heidi, i discovered your site about 6 months ago and have been regularly perusing and trying out your recipes...as well as those of a few of your contemporaries whose sites you have listed. not only do i truly enjoy preparing and further innovating upon your dishes, my boyfriend (who is...shall we say... somewhat 'discerning') is ALWAYS blown away by the results. thanks for being a part our kitchen, even in absentia! : )
warmest... ~Lindsay

 

Nori
January 19, 2009

I tried them, and they even veganized well! A bit squishier than yours, but still delicious: http://flickr.com/photos/nori_h/3211186475

 

Erica
January 20, 2009

These were fantastic. I did make these with all purpose flour, regular granulated sugar and left the anise. With this combination of ingredients I found chilling the dough in the fridge a bit helped. They are definetly flatter than the photo, but are wonderfully chewy!

 

MET
January 20, 2009

I made these because I absolutely adore ginger cookies...it wasn't until I had half of them in the oven that I realized I had forgotten to mix the sugar into the butter-molasses mixture. Luckily they came out just fine without it and I have been enjoying them ever since!

 

Naperville Restaurants
January 20, 2009

i'll ask my mom to make this one. it really looks delicious.

 

Jessie
January 21, 2009

Yum! I made these last night. They are so yummy. I love them. My husband thinks they are too ginger-y, but that means more for me to eat!!!

 

Kelly
January 21, 2009

I made a batch of these yesterday, and my husband and I both agree--they are the best cookies we've ever eaten! Perfect amount of sweet and spice. Love them.

 

Nori
January 21, 2009

Update on the veganization: I used Earth Balance for butter, and En-Er-G egg replace for the egg. Less fluffy than yours look, but they've stayed nice and chewy in that way that's hard to achieve with vegan cookies for now 2 days after. Awesome!

 

andreas
January 21, 2009

I've started producing these ginger cookies professionally, and they are selling like hot cakes!!

 

orange pippin
January 21, 2009

I made these cookies a couple of days ago and as of 5 minutes ago, they are all gone! I gave them out as "thank you" cookies at school...I had no choice but to share their multi-faceted gingery goodness; I was eating them all myself! They are hands down the best ginger cookies I have ever had in my life!

 

Charles
March 17, 2009

Thanks for this recipe! This is one of the best cookie recipes I've ever tried, although mincing all that crystallized ginger does take a while.

Ignore the star anise haters - the star anise gives these cookies a wonderful, unusual licorice flavor that has intrigued everyone that I've served them to.

I feel fortunate to have discovered this great web site, with so many delicious-looking recipes on it! Thank you very much for your hard work in compiling it.