Recipe - Ginger Apple Cobbler

3 One half pound McIntosh apples, peeled, cor
2 teaspoon Powdered ginger
1 tablespoon Cornstarch
Juice of 1 lemon
2 tablespoon Brandy, bourbon or scotch
3 tablespoon Butter
2 tablespoon Chopped candied ginger
1 cup Sugar
1 teaspoon Vanilla
1 cup Raisins
24 Gingersnap cookies

Toss the apple slices with lemon juice. In a large, heavy pot, melt 2 Tbs
butter, add apples with lemon juice, tossing well. Stir in powdered ginger
and Three fourths cp of the sugar. Cook until apples start to release their moisture.
In a small bowl, dissolve the cornstarch in the liquor. Add it to the
simmering apples and stir for 1 minute. Stir in candied ginger, vailla &
raisins.
Grease a 9inch casserole with remaining butter & dust with half the
remaining sugar. Line the casserole with enough of the gingersnaps to make
a single layer on the bottom & up the sides. fill with apples mixture and
smooth on top. Arrange remaining cookies on top & sprinkle with remaining
sugar.
Bake at 450 for 20 minutes, until apples are bubbling & sugar has
partially melted. Cool for 10 minutes before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini