GINGERSAP COOKIE BUTTER
MAKES ABOUT 4 CUPS
1 -14 OUNCE BAG OF GINGER SNAPS PULSED INTO FINE CRUMBS
1 CAN SWEETENED CONDESED MILK
1 STICK BUTTER
1 CUP EVAPORATED MILK
2 TEASPOONS PUMPKIN PIE SPICE (OR ANY FALL SPICE BLEND YOU LIKE)
1 TO 2 TEASPOONS OF FRESH GRATED GINGER (OR TO YOUR TASTE)
2 TEASPOONS VANILLA
IN MEDIUM SAUCEPAN ON MEDIUM LOW, GENTLY WARM THE CONDENSED MILK AND EVAPORATED MILK WITH THE BUTTER UNTIL MELTED-ADD THE VANILLA AND GRATED GINGER
POUR MILK MIXTURE INTO THE GINGERSNAP CRUMBS AND STIR TILL SMOOTH
Now what??? Enjoy as an apple or pear dip, or spread between cookies, or make a buttercream frosting….or use as a spread in sweet rolls