13 ginger ale recipes

Enjoy a hot summer day with this delicious drink made from bananas, mango juice and a bit of rum.

No-peek stew simmers beef, onion soup mix, cream of mushroom soup, ginger ale, carrots, and potatoes in a crockpot all day. Set it and walk away, dinner cooks itself.

Cinnamon apple Jello mold made with applesauce, ginger ale, chopped nuts, and raisins. A nostalgic no-bake gelatin salad for Thanksgiving and holiday dinners.

Tropical ice punch blends mashed bananas, crushed pineapple, orange juice, and maraschino cherries into a frozen base. Add ginger ale and white wine to serve.

Classic old-fashioned fruit punch with cold tea, fresh-squeezed orange and lemon juice, ginger ale, and soda water. Garnished with orange slices and fresh mint. Makes 40 cups for a crowd.

Frozen fruit punch made with mashed bananas, crushed pineapple, maraschino cherries, and orange juice, then broken into icy chunks and topped with ginger ale and white wine. A slushy, fruity party punch.

Toasted millet seeds add nutty crunch to this hearty whole wheat yeast bread laced with molasses, warm ginger, and golden turmeric. Bake it with raisins or apricots for breakfast toast or sandwiches.

Pumpkin spice bread baked inside canning jars for shelf-stable giftable loaves. Warming cinnamon, clove, ginger, and raisins meet real pumpkin puree in a self-preserving oven-to-jar bake.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Molasses muffins spiced with cinnamon, ginger, cloves, allspice, and nutmeg, studded with raisins. Make-ahead batter keeps in the fridge for fresh muffins anytime.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.

Heritage recipe for homemade dried yeast patties made from sourdough starter, rye flour, cornmeal, and ginger. An old-world self-sufficiency skill for bakers who want to make their own leavening from scratch.