Gingerbread With Vanilla Ice Cream And Caramel Sauce Recipes

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

GINGERBREAD-CARAMEL SAUCE

Steps:

• Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.

GINGERBREAD

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.

CARAMEL SAUCE WITH GINGER AND TEA

Steps:

• Bring 1 cup water to simmer in small saucepan. Remove from heat. Add tea bag and steep 5 minutes. Remove tea bag and squeeze to release excess liquid. Add all raisins to liquid. Let stand 30 minutes. Pour into strainer; reserve raisins.
• Combine sugar and 5 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually whisk in cream and butter. Stir over low heat until caramel is smooth. Mix in raisins, nuts and ginger. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat before serving.)

GINGERBREAD WITH HOT CARAMEL SAUCE

Steps:

• In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg.
• Add sugar, butter, flour and boiling water.
• Stir in beaten egg yolks.
• Beat egg whites until stiff and fold into batter.
• Pour into a greased ring mold or bundt pan.
• Bake in a 350*F oven for 40 minutes or until done.
• Cool.
• Turn gingerbread out onto a cake stand and sift powdered sugar over the top.
• Serve with hot caramel sauce and whipped cream For sauce; in a medium saucepan, combine sugars to melted butter and stir until sugars are dissolved.
• Add flour, stirring constantly over medium heat.
• Add vanilla, salt and nutmeg.
• Add boiling water.
• Cook for 10 to 15 minutes, stirring sauce until thickened.
• Serve over gingerbread, or pool underneath.