GINGERBREAD I
Gingerbread is an old-fashioned, warm, and spicy treat you can make easily at home with this recipe.
Provided by Kathleen Dickerson
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
- Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
- Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
- Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 235.5 mg, Sugar 16 g
GINGERBREAD MADE WITH TOFU
This is the best gingerbread! Nobody in my family knew it had tofu in it and they loved it! It comes from the Soy, Soy, Soy cookbook by Jeanette Parsons Egan. They are even better the second day. Serve with Cool Whip, vanilla ice cream or fruit slices!
Provided by food snob mom
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; spray a nonstick 8-inch square pan with nonstick spray.
- Beat tofu, molasses, sugar and margarine/butter in a blender till smooth.
- Combine flours, baking powder, baking soda, salt, ginger, cinnamon and cloves in a medium bowl. Add flour mixture to tofu mixture and beat until combined. Pour mixture into prepared pan.
- Bake about 35 minutes or until top springs back when lightly pressed. Cool in pan 10 minutes. Remove from pan and cut in 16 (2 inch) squares.
- NOTE: DO NOT USE anything but soft tofu. The other kind comes out lumpy. Drain the tofu, but don't squeeze it. I put everything in my blender -- first blending the tofu and adding the ingredients in step 2. Then I transfer it into the bowl of dry ingredients and use an electric mixer. Do not blend everything together in the blender or it comes out too runny. The batter should not be thick and heavy, but more like pudding. Enjoy the delectable fragrance while this cooks!
Nutrition Facts : Calories 110.7, Fat 3, SaturatedFat 0.5, Sodium 141.2, Carbohydrate 20.1, Fiber 0.8, Sugar 9, Protein 1.4
GINGERBREAD
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER SWEET TOFU WITH PAK CHOI
If you thought tofu was bland, this is the recipe to convince you otherwise
Provided by Ching-He Huang
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
- Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
- Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
- Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.
Nutrition Facts : Calories 241 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 3.47 milligram of sodium
More about "gingerbread made with tofu recipes"
OLD-FASHIONED GINGERBREAD RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (12)
- Preheat oven to 350°F. Whisk together brown sugar, molasses, boiling water, and cubed butter in a medium bowl until butter melts. Whisk in baking soda and salt. Let stand until lukewarm, about 25 minutes. Whisk in egg.
- Whisk together flour, ginger, cinnamon, nutmeg, allspice, cloves, and black pepper in a small bowl; add to brown sugar mixture, and whisk until smooth. Pour into a generously greased (with butter or cooking spray) and floured 9-inch square pan.
- Bake in preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes. Transfer gingerbread to a wire rack, and cool completely, about 1 hour. (For the best texture, wrap tightly in plastic wrap or place in an airtight container, and let stand at room temperature overnight before serving.) Store in an airtight container up to 3 days.
- Just before serving, sprinkle with powdered sugar, and cut into 9 squares. Serve with Brown Sugar-and-Ginger Whipped Cream.
GINGER AND ORANGE-GLAZED TOFU | RICARDO
From ricardocuisine.com
5/5 (35)Total Time 40 minsCategory Main Dishes
VEGAN SESAME GINGER BAKED TOFU RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.5/5 (28)Total Time 55 minsCategory Entree, DinnerCalories 160 per serving
GINGER-GARLIC TOFU RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (43)Estimated Reading Time 2 minsServings 4Total Time 1 hr 30 mins
TOFU AND VEGGIE STIR FRY IN SWEET GINGER SAUCE
From jessicainthekitchen.com
GINGER GARLIC LIME BAKED TOFU - VERY VEGANISH
From veryveganish.com
STICKY GINGER SESAME TOFU AND VEGGIES 1 POT 30 MINS
From veganricha.com
SESAME GINGER TOFU AND VEGGIE STIR FRY RECIPE | LITTLE …
From littlespicejar.com
SESAME GINGER GRILLED TOFU - VEGAN HUGGS
From veganhuggs.com
TOFU STIR FRY | SIMPLE, FAST VEGETARIAN RECIPE – …
From wellplated.com
SESAME GINGER TOFU - SOMETHING NUTRITIOUS
From somethingnutritiousblog.com
COOK THIS: THREE RECIPES FROM THE INDONESIAN TABLE | NATIONAL POST
From nationalpost.com
TRULY CRISPY BAKED LEMONGRASS AND GINGER TOFU
From wholefoodbellies.com
KUNG PAO TOFU - EATINGWELL.COM
From eatingwell.com
STIR-FRIED TOFU WITH GINGER RECIPE - NYT COOKING
From cooking.nytimes.com
OUR BEST-EVER GINGERBREAD RECIPES | TASTE OF HOME
From tasteofhome.com
MAGIC GARLICKY TOFU - GIMME SOME OVEN
From gimmesomeoven.com
GINGERBREAD RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SESAME GINGER MARINATED TOFU - CONNOISSEURUS VEG
From connoisseurusveg.com
5-SPICE FRIED TOFU RECIPE - TASTING TABLE
From tastingtable.com
AGEDASHI TOFU 揚げ出し豆腐 • JUST ONE COOKBOOK
From justonecookbook.com
STICKY GINGER CASHEW TOFU - SHE LIKES FOOD
From shelikesfood.com
GINGER SESAME TOFU (EASY + GLUTEN-FREE) - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #desserts #cakes #number-of-servings #4-hours-or-less
You'll also love