~Gingerbread Recipes~

Subject: ~~~~~Gingerbread Recipes~~~~~ Sun Nov 09, 2008 10:57 pm

Gingerbread Yule Log

3 eggs, separated

1/2 cup molasses

1 tbsp butter, melted

1/4 cup sugar

1 cup all purpose flour

3/4 tsp each baking powder and baking soda

1/2 tsp each ground cinnamon, ginger and cloves

1/8 tsp salt

Spiced Cream Filling

1-1/2 cups heavy whipping cream

1/3 cup confectioner’s sugar

1 tsp ground cinnamon

1 tsp vanilla extract

1/4 tsp ground cloves

Additional ground cinnamon, optional

In a mixing bowl, beat yolks on high until thickened, about 3 minutes

Beat in molasses and butter

In another bowl, beat whites until foamy, gradually add sugar, beating until soft peaks form

Fold into yolk mixture

Combine dry ingredients; gently fold into egg mixture until well mixed

Spread in a greased and floured waxed paper lined 15x10x1 inch baking pan

Bake at 375 for 9 to 12 minutes or until cake springs back when lightly touched

Turn onto a linen towel dusted with confectioner’s sugar

Peel off paper and roll cake up in towel, starting with a short side

Cool on a wire rack

Meanwhile, beat the first 5 filling ingredients in a mixing bowl until soft peaks form

Unroll cake, spread with half the filling

Roll up

Place on serving plate

Spread remaining filling over cake

Sprinkle with cinnamon if desired

Yield 10 servings

Subject: Re: ~~~~~Gingerbread Recipes~~~~~ Sun Nov 09, 2008 10:57 pm

Spicy Gingerbread Cake
With Lemon Sauce

2 cups all purpose flour

1/2 cup sugar

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 cup dark molasses

1/2 cup butter or margarine, cut into pieces

3/4 cup boiling water

1 large egg, lightly beaten

Lemon Sauce

Stir together first 6 ingredients in a large bowl, set aside

Combine molasses and butter in a medium bowl, add boiling water, whisking until butter melts. Add molasses mixture and beaten egg to flour mixture, whisking until smooth. Pour batter into a greased and floured 9 inch square pan

Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack

Cut into squares or triangles, and

Spoon Lemon Sauce over Warm gingerbread.

Or Cinnamon-Spiked Whipped Cream

Lemon Sauce

Makes 1 cup

1/2 cup sugar

1 tbsp cornstarch

2/3 cup water

1/4 cup fresh lemon juice

1 tsp grated lemon rind

1 tbsp butter

Stir together sugar and cornstarch in a medium saucepan, whisk in water, lemon juice, and lemon rind

Bring to a boil over high heat

Whisk in butter, and cook 5 minutes or until thickened, whisking constantly

If you’re short on time substitute a jar of lemon curd.

Subject: Re: ~~~~~Gingerbread Recipes~~~~~ Sun Nov 09, 2008 10:58 pm

Tropical Gingerbread

1 (14-1/2 oz) pkg gingerbread mix

1-1/4 cup grated coconut (package)

1/4 cup sifted confectioner’s sugar

1/2 tsp vanilla

1 cup heavy cream, whipped

2 large bananas

Prepare gingerbread batter as directed on package

Fold in coconut

Pour into greased 9" square pan

Bake in moderate oven 350F for 25 to 30 minutes.

Cut in squares

Fold sugar and vanilla into whipped cream

Spoon on top of hot gingerbread

Decorate whipped cream with bananas, sliced

Serve at once

Option: omit bananas

Fold 3 tbsp instead of 1/4 cup confectioner’s sugar into whipped cream

Fold in 1 can crushed pineapple

Well drained and 1/4 cup chopped and drained maraschino cherries

Serve on warm gingerbread

Or top with ice cream or whipped cream

Subject: Re: ~~~~~Gingerbread Recipes~~~~~ Sun Nov 09, 2008 10:58 pm

Nut-Topped Gingerbread

1 (14-1/2 oz) pkg gingerbread mix

1/2 cup brown sugar, firmly packed

2 tbsp flour

1-1/2 tsp cinnamon

2 tbsp melted butter or margarine

2/3 cup chopped walnuts

Prepare gingerbread batter as directed on package

Pour into greased 9" square pan

Combine brown sugar, flour and cinnamon

Blend in butter and nuts

Sprinkle mixture over batter

Bake in moderate oven 350F for 25 to 30 minutes

Cut in squares serve hot

Option: Omit nut topping, sprinkle 1 cup flaked or shredded coconut on top

Subject: Re: ~~~~~Gingerbread Recipes~~~~~ Sun Nov 09, 2008 10:58 pm

Gingerbread Coffee Cake

1C Molasses

1C Water

1t. Baking Soda

1/2 C Butter, softened

1C Brown Sugar, packed

2 Eggs, beaten

2C All-Purpose flour

1TB Baking Powder

1t. Cinnamon

1/4t Ground Ginger

1/4t Ground Cloves

Garnish: Powdered Sugar Glaze

Bring molasses and water to a boil in a small saucepan

Stir in baking soda. Cool,

Beat butter, brown sugar and eggs in a medium bowl. Set aside.

Combine flour, baking powder and spices in another bowl.

Beat one half at a time, alternately with molasses mixture, into butter mixture until well mixed.

Pour into a greased 13x9" baking pan:

Sprinkle with Walnut Topping.

Bake at 350 degrees for 40 minutes.

Drizzle with Powdered Sugar Glaze while still warm

Serves 12 to 15

(Use dark molasses for a full flavor or light molasses for a milder flavor)

Walnut Topping

1/3 C All-Purpose flour

1/3 C Sugar

1/3 C Chopped Walnuts

1/2 t Cinnamon

1/2 t Ground Ginger

3 T Butter

Powdered Sugar Glaze

1C Powdered Sugar

1-1/2Tb Milk

1/2 t Vanilla Extract

Whisk ingredients together to a drizzling consistency, if needed, add more milk. Makes about one cup.

Subject: Re: ~~~~~Gingerbread Recipes~~~~~ Sun Nov 09, 2008 10:58 pm

Gingerbread Pudding Cake

2 1/2 cups flour

1 1/2 teaspoons baking soda

1 1/4 teaspoons ginger

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/2 cup butter, softened

1/2 cup sugar

1 egg

1 cup molasses

1 cup water

3/4 cup brown sugar, firmly packed

1 1/2 cups hot water

1/3 cup butter, melted

Preheat oven to 350 degrees.

Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl, set aside.

Beat 1/2 cup butter and sugar on medium speed in large bowl until creamy. Add egg, continue beating until well mixed. Reduce speed to low.

Continue beating, alternately adding flour mixture with molasses and 1 cup water, beating after each addition only until blended. Pour batter into 13x9 inch baking pan, sprinkle with 3/4 cup blown sugar.

Combine 1 1/2 cups hot water and 1/3 cup butter in medium bowl; carefully pour over top of batter. Bake for 40 to 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream if desired.

Makes 12 servings.

» Tips on using Asian Ingredients in recipes
» Good Morning/Afternoon!(recipes)
» Gingerbread Boys
» Pumpkin Gingerbread
» Soft Gingerbread

~~~~~Gingerbread Recipes~~~~~

~Gingerbread Recipes~