Gingerbread And Foamy Sauce Food

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 LEMON SAUCE

Steps:

• Gingerbread: Grease 9x9x2" baking pan.
• Preheat oven to 350 degrees F.
• Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
• Stir in the wheat germ.
• Beat eggs in a medium size bowl until frothy.
• Stir in buttermilk, molasses and oil, mixing well.
• Stir liquid ingredients into dry ingredients, mixing well.
• Pour into prepared pan.
• Bake in oven for 35 minutes or until top springs back when pressed.
• Cool in pan on wire rack.
• Cut into squares.
• Serve warm with Lemon Sauce.
• Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
• Stir in boiling water and bring to boil again, stirring constantly.
• Lower heat and simmer, stirring, until sauce is thickened and clear.
• Stir in butter, lemon rind and juice.
• Pour over warm Gingerbread.

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

GINGERBREAD WITH FIG-WALNUT SAUCE

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses (mixture will appear curdled)., In a small bowl, combine the flour, baking soda, ginger, aniseed, salt, cinnamon, allspice and cloves. Add to the creamed mixture alternately with buttermilk and lemon juice, beating well after each addition., Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired., For sauce, in a large skillet, cook figs and walnuts in oil over medium heat for 4 minutes. Stir in the spices; cook until aromatic, 1-2 minutes longer., Stir in the water, sugar, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-12 minutes, stirring occasionally. Cool to room temperature. Serve with gingerbread.

GINGERBREAD SAUCE

Steps:

• Mix ALL ingredients well.
• Pour into a heavy bottomed pan and heat over Low heat until thick, stirring constantly.
• Pour through a sieve to remove any lumps.
• Serve warm over warm gingerbread.
• Store any leftovers, refrigerated in an airtight container, reheating before serving.

GINGERBREAD CAKE WITH BROWN SUGAR SAUCE

Steps:

• For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
• Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
• Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
• Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
• Serve warm with brown sugar sauce. (Freezes well).
• For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
• Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.

GINGERBREAD SCONES WITH CRANBERRY ORANGE BUTTER

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment.
• For the cranberry butter: Combine the butter, cranberry sauce, orange juice and zest and salt in a medium bowl. Beat with a wooden spoon to combine. (You can also use a mini food processor or mixer.) Transfer to a serving bowl and refrigerate until ready to serve.
• For the scones: Combine the flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in a food processor. Pulse to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle in the chopped crystallized ginger. Whisk together, then add in the molasses, egg yolk and buttermilk. Pulse just until a loose dough forms. Mound the dough into a floured work surface and knead a few times to bring it together. Pat or roll the dough into an 8-inch round. Cut into 12 wedges and transfer to the baking sheet. Beat the egg white until foamy. Brush the tops of the scones with the egg white and sprinkle with sugar.
• Bake until the bottoms of the scones are golden brown and the top has a crackly sugar crust, about 18 to 22 minutes. Serve warm with the cranberry orange butter.

LEMON SAUCE (FOR CRAZY GINGERBREAD)

Steps:

• In a saucepan, combine sugar, cornstarch and salt.
• Stir in water and cook over medium-low heat, stirring constantly, until mixture boils.
• Remove from heat and add remaining ingredients. Stir until butter is melted and mixture is well blended.
• Serve with gingerbread, bread pudding, or other desserts.

GINGERBREAD AND FOAMY SAUCE

Steps:

• For gingerbread: Butter an 8" or 9" square pan (or 12 muffins cups). Preheat oven to 325 degrees for the square pans (250 for muffins). Sift together flour, sugar, baking powder, ginger, and salt. Combine 1/4 cup butter and 1/2 cup boiling water. When butter melts, add molasses. Stir into butter mixture into flour mixture and beat until batter is smooth. Spread in prepared pan. Bake 35 minutes (15 minutes for muffins). For sauce: Cream butter. Beat in gradually the confectioner's sugar, beaten egg, and a few grains of salt. Set mixture over hot water and beat until light and smooth (about 7 minutes). Flavor with vanilla, sherry, or brandy. Note - Make sauce ahead and cool in fridge so it will melt on gingerbread.

APPLE GINGERBREAD UPSIDE DOWN CAKE

Steps:

• TOPPING:.
• Melt butter in a casserole dish or 8-inch square pan, arrange sliced apples in it. Sprinkle with sugar and cinnamon.
• CAKE BATTER:.
• Cream shortening, add sugar gradually, beat well. Stir in egg and molasses. Add sifted dry ingredients alternately with milk. Beat until fluffy. Pour cake batter over apples and bake at 350F for 45 minutes. Turn out upside down and serve with Satin sauce.
• SATIN SAUCE:.
• Beat egg and water in saucepan until foamy. Stir in molasses and salt. Cook over low heat 1 minute stirring constantly. Remove from heat and stir in lemon juice and vanilla. Serve hot.