Gingerbread With Streusel Topping Recipes

GINGERBREAD WITH CRUNCHY TOPPING

Steps:

• In a large bowl, cream shortening and sugar. Beat in egg and molasses. Combine the flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; add to creamed mixture alternately with water., Pour into a greased 13x9-in. baking dish. Bake at 350° for 30 minutes., For topping, in a small bowl, combine the brown sugar, flour, cinnamon and ginger. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and lemon zest. Sprinkle over gingerbread., Bake 10 minutes longer or until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream if desired.

STREUSEL TOPPED GINGERBREAD WITH BUTTER SAUCE

Steps:

• Heat oven to 375º.
• Grease bottom only of 8 inch square or round pan.
• In large bowl, combine 1/2 cup sugar and 1/4 cup margarine. Blend well.
• Add flour, 1 teaspoon ginger, cinnamon, allspice, and salt; mix until crumbly.
• RESERVE 1/3 cup of mixture.
• To remaining mixture add soda; mix.
• Add buttermilk, molasses and egg; blend.
• Pour into pan and sprinkle with reserved mixture.
• Bake for 20-30 minutes until done.
• SAUCE:.
• In small saucepan, combine all remaining ingredients.
• Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 4 minutes.
• Serve over gingerbread.

GINGERBREAD STREUSEL CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch square pan with nonstick cooking spray and set aside.
• In a small bowl, combine ingredients for streusel, except butter; mixing well.
• Cut in butter until mixture resembles coarse crumbs; set aside.
• In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
• Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
• Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
• Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
• Cut into squares.

GINGERBREAD WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350*.
• Cream shortening and sugar.
• Add egg, molasses and dry ingredients sifted together.
• Add hot water and beat until smooth.
• Pour in a greased 9x13 pan.
• Mix topping ingredients and sprinkle on top.
• Bake for 25-30 minutes.

GINGER-STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. , Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

PUMPKIN PIE WITH GINGER STREUSEL

Steps:

• For crust:
• Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
• Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
• For filling:
• Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
• Meanwhile, prepare topping:
• Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.