Gingerbread Apple Cobbler With Lemon Sauce Recipes

PEAR GINGERBREAD COBBLER

Steps:

• Preheat oven to 350°. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until pears are tender, stirring occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pears. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in. square baking dish., In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean.

APPLE GINGERBREAD COBBLER

Steps:

• In a saucepan, combine the apples, water, brown sugar, lemon juice and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until apples are tender. Remove from the heat and set aside., In a bowl, beat the egg, sugar, buttermilk, molasses and oil. Combine the flour, baking powder, baking soda, ginger, salt and nutmeg; stir into buttermilk mixture just until combined. Combine cornstarch and cold water until smooth; stir into apple mixture. Pour apple mixture into 8-in. square baking dish coated with cooking spray. Spread gingerbread mixture over apples. Bake at 350° for 25-30 minutes or until a toothpick inserted into the topping comes out clean.

GINGERBREAD APPLE COBBLER WITH LEMON SAUCE

Steps:

• 1. CAKE.
• 2. Combine apples, brown sugar, 1 cup water, lemon juice and cinnamon. Cover and cook til apples are tender.
• 3. Beat together the sugar, egg, buttermilk, mollasses and oil. Set aside.
• 4. In a big bowl, stir together flour, baking soda, baking powder, spices, and 1/4 tsp salt.
• 5. Add the egg mixture to the dry mix and beat til smooth.
• 6. Combine cornstarch and 1 T cold water. Stir into apple mixture.
• 7. Pour into a 1 1/2 qt casserole. Spoon gingerbread mix atop apples.
• 8. Bake 350 degrees for 30 minutes.
• 9. (Can cook apple mixture in MW. Cook on High for 10-12 minutes, stirring 3 times during cooking.).
• 10. While cake is cooking make the Lemon Sauce.
• 11. LEMON SAUCE Makes 1 cup.
• 12. In saucepan mix sugar, cornstarch, nutmeg, and dash salt. Gradually stir in 1 cup water.
• 13. Cook and stir over low heat until thickened. Stir half of the hot mixture into egg yolks; return to pan.
• 14. Cook and stir 1 minute. Remove from heat; blend in the butter, lemon peel and lemon juice. (When grating lemon peel, make sure you don't include any of the bitter white part).
• 15. Spoon over hot gingerbread cobbler.

GINGERBREAD WITH LEMON SAUCE

Steps:

• 1. Stir together flour, salt, baking powder, soda and spices set aside.2. In large mixing bowl, thoroughly combine sugar, oil, egg whites and molasses. Add water and cereal mix well. Stir in flour mixture, mixing until combined. Spread evenly in lightly greased 8 x 8 x 2-inch baking pan.3. Bake at 350°F about 25 minutes or until wooden pick inserted near center comes out clean. Serve warm or cold with Lemon Sauce.4. To make Lemon Sauce: In 2-quart saucepan, combine sugar and cornstarch. Add water, stirring until mixture is smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Continue cooking and stirring 2 minutes longer. Remove from heat. Stir in lemon peel and juice. Serve warm over Gingerbread.

GINGERBREAD WITH LEMON SAUCE

Steps:

• Gingerbread: Grease 9x9x2" baking pan.
• Preheat oven to 350 degrees F.
• Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
• Stir in the wheat germ.
• Beat eggs in a medium size bowl until frothy.
• Stir in buttermilk, molasses and oil, mixing well.
• Stir liquid ingredients into dry ingredients, mixing well.
• Pour into prepared pan.
• Bake in oven for 35 minutes or until top springs back when pressed.
• Cool in pan on wire rack.
• Cut into squares.
• Serve warm with Lemon Sauce.
• Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
• Stir in boiling water and bring to boil again, stirring constantly.
• Lower heat and simmer, stirring, until sauce is thickened and clear.
• Stir in butter, lemon rind and juice.
• Pour over warm Gingerbread.

GINGERBREAD WITH LEMON SAUCE

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, molasses and water. Combine the flour, cinnamon, baking soda, ginger and salt; gradually add to creamed mixture and mix well. , Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 5-6 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted in the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. , In a 1-qt. microwave-safe bowl, combine the sugar, butter and water. Microwave, uncovered, on high for 1-2 minutes or until butter is melted and mixture begins to boil; stir. , Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 45 seconds. Stir in lemon juice and zest. Cook 45 seconds longer or until slightly thickened. Serve with the gingerbread.