Molasses Gingerbread With Lime Cream Recipes

DARK MOLASSES GINGERBREAD WITH WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.
• In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.
• Bake for 35 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

MOLASSES GINGERBREAD WITH LIME CREAM

Steps:

• Preheat the oven to 350°F, and butter and flour an 8-inch square pan.
• Melt the stick of butter, pour into a large bowl, and allow it to cool slightly. Beat the sugar and eggs into the butter. In a separate medium bowl, whisk together the flour, cinnamon, cloves, baking soda, and grated ginger.
• Bring 1 cup of water to a boil in a small saucepan. Using a wooden spoon, stir the molasses and soda solution into the water. Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
• Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, testing for doneness with a wooden toothpick in the center of the cake (it should pull out clean and free of batter). Another indicator is that the cake will pull away from the sides of the pan when it's done. Cool the cake on a wire rack for 10 minutes. Run a knife around the rim of the pan to loosen the cake, and invert onto a cooling rack and cool completely. Cut into squares and serve with Lime Cream.
• In the bowl of an electric mixer, use the whisk attachment to whip the eggs and sugar at high speed until double in volume and light in color. Lower the speed and blend in the lime juice and zest.
• Pour the egg mixture into a medium metal bowl placed over a pot of simmering water (or a double boiler). Cook over high heat, whisking often, until smooth, very thick, and custardlike (about 20 minutes). Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated. If the final mixture is lumpy, strain through a fine sieve. Otherwise, cool to room temperature.
• Using an electric mixer or a wire whisk, whip the heavy cream into soft peaks. Gently fold a fourth of the whipped cream into the lime curd. Then fold in the remaining whipped cream.

MOLASSES-GINGERBREAD CAKE WITH MASCARPONE CREAM

Steps:

• Make the Cake: Preheat the oven to 350°. Spray a 9-inch square baking pan with vegetable cooking spray. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda and salt. In a medium bowl, whisk the canola oil with the brown sugar, molasses, honey, eggs and lemon zest until smooth. Whisk the wet ingredients into the dry ingredients until combined. Whisk in the boiling water. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a cake tester inserted in the center of the cake comes out clean. Set the pan on a rack and let the cake cool completely, about 2 hours.
• Meanwhile, Make the Orange Confit: In a medium saucepan, combine the strips of orange zest with the water and sugar. Bring to a boil and cook over high heat until syrupy and the orange zest is soft, about 30 minutes. Using a slotted spoon, transfer the orange confit to a plate; discard the syrup.
• Make the Mascarpone Cream: In a large bowl, using an electric mixer at medium speed, beat the mascarpone with the cream, orange zest, confectioners' sugar and salt until soft peaks form.
• Cut the molasses-gingerbread cake into squares and transfer to plates. Dollop the mascarpone cream on top, garnish with the orange confit and serve.

MOLASSES CREAMS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls. Place on ungreased baking sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft). , In a small bowl, beat the confectioner's sugar, butter, vanilla and enough milk to achieve desired consistency. Frost cookies while warm.

CREOLE GINGERBREAD WITH LIME CREAM

Steps:

• For the cake:.
• Preheat oven to 350 degrees, then butter and flour an 8-inch square pan.
• Melt the butter, pour into a large bowl and allow it to cool slightly. Beat the sugar and eggs into the butter.
• In a separate medium bowl, whisk together the flour, cinnamon, cloves, dry baking soda and grated ginger.
• Bring 1 cup of water to a boil in a small saucepan. Using a wooden spoon, stir the molasses and the baking-soda solution into this water.
• Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
• Pour the batter into a prepared pan and bake until a toothpick inserted in the center of the cake pulls out cleanly, about 40 minutes to 1 hour.
• Cool cake on a wire rack for 10 minutes. Run a knife around the rim of the pan to loosen the cake and invert onto a cooling rack to cool completely.
• For the lime cream:.
• Whip the eggs and sugar in a bowl of an electric mixer, using the whisk attachment until the mixture doubles in volume and has a light color. Lower the speed and blend in the lime juice and zest.
• Pour this mixture in the top of a double boiler (or into a medium metal bowl placed over a pot of simmering water). Cook over high heat, whisking often until smooth , very thick and custard-like.
• Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated.
• Cool to room temperature.
• Using an electric mixer or wire whisk, whip the heavy cream into soft peaks. Gently fold a fourth of the whipped cream into the lime curd. Then fold in the remaining cream.
• To serve:.
• Cut the cooled cake into squares and top with a generous dollop of lime cream.

MOLASSES-GINGERBREAD COOKIES

Steps:

• Whisk together flour, baking soda, salt, and spices in a medium bowl.
• Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
• Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
• Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
• Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
• Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).