Gingersnap Pear Trifles Food

PEAR AND CARAMEL TRIFLES

Steps:

• Make pears:
• Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel. Stir over medium heat until mixture comes to simmer. Add pears; simmer until tender, about 15 minutes. Cool pears in syrup.
• Make caramel:
• Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until sugar turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add 1 cup warm cream (mixture will bubble up). Return to very low heat; stir until smooth. Chill sauce uncovered until cold, about 1 hour.
• Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form. Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce.
• Drain pears and cut crosswise into 1/2-inch-thick slices. Press 1 piece of cake into each of six 12- to 14-ounce goblets. Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream. Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)
• Drizzle remaining caramel sauce over trifles. Sprinkle with nuts and serve.

PUMPKIN-PEAR GINGERSNAP TRIFLE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in pumpkin, spices and 1 cup COOL WHIP.
• Layer 1/3 of the gingersnap crumbs and half each of the pears and pudding mixture in large serving bowl; repeat layers. Top with remaining crumbs and COOL WHIP.
• Refrigerate 1 hour.

HONEY-PEAR ICEBOX TRIFLE WITH SOFT-AND-EASY GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt.
• In a large bowl, cream the butter and sugar until light and fluffy. Add the maple syrup, molasses and egg, beating to combine. Gradually add the flour mixture into the egg mixture and continue beating until the dough comes together.
• Line 2 baking sheets with parchment paper. Form the dough into 1-inch balls and evenly space and arrange on the baking sheets. Bake until very dark, rotating halfway through the cooking time, 10 to 12 minutes. Remove and allow to cool. Drizzle the cooled cookies with the honey-pear shrub.
• In a large glass bowl, combine the whipping cream and confectioners' sugar and whip until it holds soft peaks. Add the mascarpone and whip to combine.
• Spread some of the cream mixture on the bottom of a trifle dish and top with some of the ginger cookies. Spread more of the cream mixture over the cookies, and then top that with more cookies and cream. Garnish with any extra cookies you may have. Chill completely before serving.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
• Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
• With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
• Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

GINGERSNAP PUMPKIN TRIFLE

Steps:

• Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
• Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
• Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
• Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
• Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
• Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.

GINGERSNAP PEARS

Steps:

• Place pears in a large bowl.
• Sprinkle with flour and toss lightly to coat.
• Divide among 8 - 8 OZ custard cups.
• Combine the gingersnaps, walnuts and butter.
• Sprinkle over pears.
• Place custard cups on baking sheet.
• Bake at 350 degrees for 15-20 minutes or until heated through.
• Serve with vanilla icecream or plain with a dallop of whip cream on top.

GINGERBREAD PEAR TRIFLE

Steps:

• Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale.
• Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture.
• Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
• Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes.
• Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt.
• Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter.
• Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form.
• 5. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.

GRANDMA'S GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.