Caramel Sauce With Ginger And Tea Food

CARAMEL SAUCE

Steps:

• Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
• Bring to boil for 3 to 5 minutes depending upon thickness desired.
• Remove from heat and stir in evaporated milk and vanilla.

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.

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 WITH VANILLA ICE CREAM AND CARAMEL SAUCE

Steps:

• Preheat oven to 375°F. Lightly butter 13 x 9 x 2-inch baking pan. Sift 2 1/2 cups flour, ground ginger, cinnamon and salt into medium bowl. Mix crystallized ginger with 2 teaspoons flour in small bowl.
• Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until mixture is light and fluffy. Mix molasses, 1 cup boiling water and baking soda in another medium bowl to blend. Stir into butter mixture. Stir in dry ingredients, then egg and crystallized ginger mixture. Pour batter into prepared pan.
• Bake cake 15 minutes. Reduce oven temperature to 350°F and bake cake until tester inserted into center comes out clean, about 12 minutes longer. Transfer pan to rack; cool 30 minutes. Turn cake out onto rack; cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
• Cut gingerbread into pieces. Transfer gingerbread to plates. Top each piece with ice cream. Spoon caramel sauce over and serve.

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.

FOODCHANNEL EDITOR

Steps:

• 1 Have all the ingredients at room temperature. 2 Preheat an oven to 325°F. Grease and flour a 9-by-13-by-2-inch cake pan. 3 Over a sheet of waxed paper, sift together the flour, ginger, baking powder, baking soda, salt, cinnamon and cloves; set aside. 4 In the bowl of an electric mixer fitted with the flat beater, beat the butter and brown sugar on medium speed until light and fluffy, 4 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the molasses and beat until blended. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl. 5 Remove the bowl from the mixer. Using a rubber spatula, fold in the flour mixture in three additions, alternating with the boiling water and beginning and ending with the flour, until the batter is smooth and no lumps of flour remain. 6 Pour the batter into the prepared pan and, using a spatula, spread the batter evenly to the edges. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let the cake cool for at least 30 minutes before serving. 7 Just before serving, in a small saucepan over low heat, gently warm the caramel sauce, stirring often; do not boil. Drizzle warm pieces of cake with caramel sauce and top each with a dollop of whipped cream. Serves 12.