OLD FASHIONED GINGERBREAD CAKE
This is the easiest gingerbread cake you'll ever make and the best tasting too. The texture is excellent. A family favourite.
Provided by Crosby's Molasses
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F
- Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
- Sift together dry ingredients in a large bowl.
- Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
- Add the boiling water.
- Beat for another two minutes and turn into prepared pan.
- Bake 50-55 minutes, or until cake springs back when lightly touched.
CITRUS GINGERBREAD COOKIES
Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. -Monique Hooker, DeSoto, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer., Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray., Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.
Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
LAURIE COLWIN'S GINGERBREAD
The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book "Home Cooking," she writes that it is "home food" - not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen's cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen's is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did. (The New York Times)
Provided by The New York Times
Categories dessert
Time 45m
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
- Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
- Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
- Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.
LEMONY GINGERBREAD WHOOPIE PIES
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours. , Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract. , Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.
Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 184mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
CROCK POT GINGERBREAD PUDDING CAKE
This is a cake-on-top, pudding-on-bottom dessert that would be perfect for the upcoming holiday season. It's best served warm, so making it in the crockpot frees the oven for the main attraction. It's awfully good with a scoop of vanilla ice cream added..... Recipe from BH&G. Standing time of 45 minutes is not figured into the timing.
Provided by Lorraine of AZ
Categories Low Protein
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together the gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
- In a medium saucepan combine water, brown sugar, and butter; bring to boiling. Carefully pour sugar mixture over batter in cooker.
- Cover and cook on HIGH heat for 2 hours (center may appear moist but will set up as it stands). Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered,for 45 minutes before serving.
- To serve: spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 493.5, Fat 25, SaturatedFat 13.1, Cholesterol 47.9, Sodium 480.7, Carbohydrate 66.6, Fiber 1.2, Sugar 49.4, Protein 3.2
GINGERBREAD WITH CITRUS FLUFF
A classic from Better Homes and Gardens 1966. Citrus fluff is wonderful here. This dessert makes me happy. It's best served warm with chilled citrus fluff.
Provided by Rinshinomori
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- For Cake:.
- Beat gradually 1/2 C sugar and 1/2 C shortening until light. Add 1 egg and 1/2 C molasses. Beat thoroughly.
- Sift together flour, salt, baking soda, ginger power and cinnamon and add to creamed mixture alternately with 1/2 C boiling water, beating after each addition.
- Bake in well greased 8 x 8 x 2 inch pan in 350 degrees F oven for 35 minutes or until done. Serve warm with citrus fluff.
- For citrus fluff:.
- In small saucepan beat 1 egg, add 1/2 C sugar, grated orange and lemon peel and lemon juice.
- Cook and stir over low heat until thick, about 5 minutes. Cool thoroughly.
- Fold in 1 C whipping cream, whipped. Chill.
- Spoon onto square of warm gingerbread. Optionally garnish with a twist of orange along with citrus fluff.
Nutrition Facts : Calories 426.1, Fat 22.5, SaturatedFat 9.3, Cholesterol 83.2, Sodium 332, Carbohydrate 53.5, Fiber 0.7, Sugar 32.9, Protein 4.1
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HOW TO MAKE FLAVORFUL GINGERBREAD WITH ORANGE CITRUS GLAZE
From thefedupfoodie.com
Estimated Reading Time 5 mins
- For the Gingerbread-In a standing mixer beat sugar and butter until light and fluffy. Add eggs and continue mixing until well incorporated. In a separate bowl mix water, molasses and baking soda. Once well stirred, beat into butter mixture. In a third bowl sift flour, baking powder and spices. Gradually add flour to butter mixture. Mix until well incorporated stopping halfway through to scrap sides. Spray 2 loaf pans (8x4 inches) with nonstick cooking spray. Dived batter evenly between 2 pans. Bake for approximately 60 mins or until toothpick inserted comes out clean. Let cool before removing from pan and icing.
- For the Orange Citrus Glaze-In a small mixing bowl mix orange zest, juice and powdered sugar until well blended. Once loaf are cooled, pour half over one loaf and repeat with 2nd loaf.
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