Dang ~ I spelled your name wrong in the title, but got it right in the post. Shame on me. Glad you know who you are, sometimes I'm not sure I do. :-) Know who I am that is. Really, they don't know what they are missing by not at least making it for themselves once. It is time consuming but well worth it. I keep ours stored in the fridge also. It does keep a long, long time. FlowerLady

Frankly, the ginger isn't right either. The best candied ginger comes from Australia-- BUDERIM is fantastic. It's very difficult to find here in the USA. Much of what we get is from Thailand, China and Fiji. Sadly its just not as good. Even See's Candy has given up dipping it in dark chocolate. Wah!

I succumbed to the allure of all that ginger. It was the natural cane sugar that got me. Petra, those chocolate ginger cookies sound wonderful. DH says he doesn't like ginger but I've noticed if it's wrapped in any kind of buttery-sugary confection, he's quite happy. Here's the pudding recipe. I think originally Williams-Sonoma included it with a pudding mold but I also found it online at freshmarket.com. It's been quite some while since I made this. Delicious, but I'm not sure I used that much ground ginger. It was one of those rare occasions when I failed to take notes. Ginger Steamed Pudding Ingredients:  1 1/2 c. brown sugar, packed  1/2 lb. unsalted butter, softened  5 eggs, slightly beaten  2 1/2 c. flour  2 tbsp. ground ginger  1 1/2 tsp. baking soda  1 c. crystallized ginger, chopped  3/4 c. toasted almonds, chopped  1 tbsp. brandy Preparation Cream sugar and butter together until light. Add slightly beaten eggs to mixture and mix well. Add the combined flour, ground ginger, and baking soda. Mix well. Stir in the crystallized ginger and almonds, and add the brandy. Spoon mixture into buttered mold with a center hole and cover with foil (Almost any bowl that splays out is suitable. Cooking time will be longer if there is no center hole). Place mold into large pot of boiling water, enough to cover 2/3 up the sides of the mold. Reduce heat, cover and simmer 1 1/2 hours or more until firm. Remove from water and let cool about 10 minutes or until you can unmold it. Once unmolded, cool slightly and serve with whipped cream and a garnish of mint. Carol Here is a link that might be useful: FreshMarket Recipe Archive

Just put my list (and ingredient list) together and so far I have: Oatmeal Sugar Cookies Mini Chip Snowball Cookies Oriental Noodle Cookies Holly Dolly Bars (Thank you craftyshe) Salted Nut Rolls Peanut Butter Hershey Kiss Cookies Sour Cream Raisin Bars Chocolate Waffle Cookies I think I'm too heavy on the chocolate, so will be adding at least 2 or 3 that do not include chocolate. Will also ask Gary and Emi if they each have a favorite or two they'd like to have me add. Will spend the next two weekends baking cookies and wrapping gifts :-)