“Is it alright to substitute ingredients?” We sometimes get this question from people we share our recipes with and, though substituting ingredients is always a matter of personal taste and preference, we highly recommend that our sauces be used with our recipes since we crafted them around our signature gourmet sauces.

Our Ginger Syrup, Jerk Sauce, Brown Sugar Syrup and Palava Sauce all have very unique flavor profiles and each recipe is designed to use those flavor profiles to their fullest. Other sauces and syrups don’t use the same ingredients, aren’t composed the same way and, therefore, don’t taste the same. So if you find some of our recipes interesting, please make sure to use the Kilimanjaro sauce or syrup mentioned in the recipe for maximum flavor.

Try our ginger cookie recipe for a delicious Holiday treat!

Ingredients:

2 eggs separated

1/2 teaspoon of baking powder

1/8 teaspoon of salt

1/4 cup of natural sugar

2 1/4 teaspoons of Ginger Syrup

1/3 cup of all-purpose flour

1/4 teaspoon grated lemon zest

confectioners sugar for dusting

Directions:

1. Preheat the oven to 375°F. Line baking sheets with parchment paper.

2. In a large bowl, with an electric mixer on medium speed, beat the egg whites until foamy. Slowly add the baking powder, salt, and sugar and continue beating on medium speed until stiff peaks form.

3. In another bowl, combine the egg yolks, vanilla, and lemon zest and beat with a fork until thoroughly mixed. Fold into the beaten egg whites just until combined. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop 2 teaspoons of batter per cookie about 2″ apart onto the prepared baking sheets.

4. Bake for 12 to 15 minutes, or until golden. Cool on the sheets for 5 minutes, then remove to racks to cool completely. The cookies will crisp upon cooling. Dust with confectioners’ sugar before serving. For best results, store covered.

Enjoy and Happy Holidays from Kilimanjaro Foods!

brown sugar syrup

The Holidays are here and if you’re looking for a new twist on your traditional Holiday ham, you’ll definitely want to try Kilimanjaro’s Brown Sugar Syrup. We made a few creative modifications to an age-old recipe to produce a sweet syrup with a very slight citrusy pop that adds a  new dimension to your Holiday meal. Grab a bottle and start a new flavor tradition this year!

Are you looking for something unique to give your family, friends or clients this year? Why not give the gift of delicious gourmet with Kilimanjaro’s Ginger Snap Gift Basket?

Featuring a 12 ounce bottle of Kilimanjaro’s famous Sunrise Ginger Syrup, 12 ounces of our new Southern Brown Sugar Syrup (excellent for mixed drinks or basting your holiday ham), The Kentucky Bourbon Cocktail Book (chock full of delicious cocktail recipes) with a bookmark including the recipe for our exclusive Ginger Snap drink to keep track of your favorite pages and, to top it off, a deliciously decadent 4 ounce block of chocolate fudge all tucked inside a beautifully hand crafted basket.
We offer shipping and local (Louisville, KY) delivery service.

Get Yours Today!

The Holidays are just around the corner and one of the best comfort foods for this time of year is gingerbread. So, I thought I’d share this wonderful pumpkin gingerbread recipe with all of you. It’s perfect for Thanksgiving,  Christmas or as a delicious dessert or snack.

Ingredients
Serves:  Prep: 10min|Cook: 1hr 0min |Total: 1hr 10min

* 1 3/4 C whole wheat pastry flour
* 2 1/2 tsp ground cinnamon
* 2 1/2 tsp ground ginger
* 2 tsp baking powder
* 3/4 tsp freshly grated nutmeg
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/4 C chopped crystallized ginger
* 2 lg eggs
* 1 lg egg white
* 1/2 C canola oil (MUFA)
* 1/2 C sunrise ginger syrup
* 1/3 C packed brown sugar
* 1 C canned pure pumpkin

Directions
1.
Preheat oven to 350 degrees F. Coat 9″ x 9″ baking pan with cooking spray.
2.
Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt in large bowl. Stir in crystallized ginger.
3.
Whisk eggs, egg white, oil, ginger syrup, and sugar in medium bowl. Whisk in pumpkin. Fold into dry ingredients until just combined. Pour into prepared pan.
4.
Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean. Remove from oven and cool on rack (may also be served warm). Garnish with sliced crystallized ginger if desired.

Enjoy this tasty recipe and Happy Holidays!

Ask your local grocer to carry Kilimanjaro Foods’ line of gourmet sauces