Blueberry Gingerbread Food

BLUEBERRY GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
• In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

BLUEBERRY GINGERBREAD

Steps:

• Prepare a 9 x 13 baking dish with nonstick cooking spray or brush with oil.
• Preheat the oven to 350 degrees.
• Sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
• Whisk together the eggs, agave and molasses. Make a well in the center of the flour mixture and add the egg mixture. Using a hand held whisk, begin blending together and add the boiling water as you go. Stir in the lemon zest and the crystallized ginger. Mix until fully incorporated, do not overmix.
• Toss the berries evenly in the prepared pan and pour in the batter. Bake for 45 to 50 minutes, until the center springs back when pressed lightly with your finger.

GOLDEN GINGERBREAD WITH DRIED BLUEBERRIES

Steps:

• Preheat the oven to 375 degrees F. Coat a 9 by 9 by 2-inch pan with nonstick oil-and-flour baking spray, then set aside.
• Whisk the cake and spice mixes, the ginger and baking soda together in a large bowl to combine. Add the berries and toss well. Make a well in the middle of the dry ingredients.
• Whisk the buttermilk, molasses, and eggs in a 1-quart measure until smooth. Pour into the well in the dry ingredients, then fold in using a large rubber spatula. The batter should be lumpy with a few floury specks still clearly visible.
• Scoop the batter into the pan, spreading to the corners, and sprinkle the spiced sugar evenly on top. Bake in the lower third of the oven until lightly brown and a cake taster inserted into the middle of the gingerbread comes out clean, 25 to 30 minutes.
• Cool the gingerbread in the upright pan on a wire rack to room temperature, cut into large squares, and serve.
• Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap 1/2 the mixture onto a large piece of waxed paper and reserve.
• Scatter 1/2 the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Scrape the work bowl and stir, pushing larger pieces of butter to the bottom. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
• Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
• Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out all the air, and seal. Label, date, and store in the refrigerator or freezer. This quick cake mix will last at least two months in the freezer, 1 week to 10 days in the refrigerator.
• Scoop out the cold or frozen mix - no need to thaw - and use as individual recipes direct.
• Place the 3 spices in a small bowl and whisk until well blended.
• Spoon 1/2 of the spice mix into an 8-ounce preserving jar, rap against the counter until the mixture compacts a bit. Add the remaining spice mixture and compact as before.
• Screw the lid down tight, label, and date the jar of spice mix, then store on a cool, dry, dark shelf. Use as recipes direct.

BLUEBERRY-GINGER BREAD

Steps:

• Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
• In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the blueberries.
• In a medium bowl, combine the buttermilk, eggs, ginger, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
• Scrape the batter into the prepared pan and spread evenly.
• Sprinkle the sanding sugar evenly over the batter.
• Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
• Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.

BLUEBERRY GINGERBREAD

Steps:

• Preheat oven to 350 degrees.
• With mixer, beat together oil, 1 C sugar, salt and molasses.
• Beat in egg.
• Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
• Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
• Stir in blueberries.
• Pour into a greased and floured 12 x 7 baking dish.
• Sprinkle top with remaining 2 Tbsp sugar.
• Bake for 35- 40 minutes.
• Cut into squares and serve warm with butter.
• May be served with whipped cream for dessert.

BLUEBERRY GINGERBREAD CAKE

Steps:

• In a large bowl, combine 1 cup sugar, oil, molasses and salt. Beat in egg. Combine 2 cups flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to the sugar mixture alternately with buttermilk. Place the remaining flour in a resealable plastic bag; add blueberries and shake lightly to coat. Fold into batter. , Pour into a greased 11x7-in. baking dish. Sprinkle with remaining sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY GINGERBREAD PANCAKES

Steps:

• Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
• Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.

LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES

Steps:

• Make gingerbread:
• Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
• In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
• Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
• Make blueberry sauce:
• In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
• Make lemon mousse:
• In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
• Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
• In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
• Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
• Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.

BLUEBERRY GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
• In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.