Lemon Ginger Oatmeal Cake Wcranberries Food

LEMON GINGER OATMEAL CAKE W/CRANBERRIES

Steps:

• Preheat overn to 375°F butter a 9-inch cake pan and line the base with parchment paper. Set aside.
• Place ginger, 1/4 cup sugar and lemon juice in small pot over medium heat and simmer, stirring until sugar has melted and mixture is hot. Remove from heat and stir in cranberries and lemon rind. Set aside.
• In bowl - combine flour, bran, oats, baking soda, baking powder and salt. Set aside.
• Beat together butter and remaining 3/4 cup of sugar until light and fluffy. Add eggs one at a time and beat well. Beat in half of flour mixture, then buttermilk, then remaining flour mixture and beat until combined. Stir in cranberry mixture.
• Spoon batter into prepared pan and bake for 40 minutes or until a cake tester comes out clean. Let pan cool for 10 minutes, then remove from pan, peel off parchment paper and allow to cool fully on a cooling rack.
• Whisk together icing sugar and milk until it forms a thin icing. Drizzle over cake in a cross hatch pattern and sprinkle with chopped candied ginger - if using.
• Enjoy!

GINGER-LEMON OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.

LEMON OATMEAL SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed., Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool.

LEMON GINGER CAKE W/ LEMON-CREAM CHEESE FROSTING

Steps:

• For Cake: Position rack in center of oven and preheat to 350 degrees F.
• Butter two 9-inch diameter cake pans with 2-inch-high sides.
• Line bottom of pans with waxed paper; butter paper.
• Using electric mixer, beat sugar and butter in large bowl until well blended.
• Add eggs 1 at a time, beating well after each addition.
• Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
• Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
• Divide batter equally between prepared pans.
• Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
• Transfer pans to racks.
• Cool 10 minutes.
• Using small sharp knife, cut around sides of pan to loosen cakes.
• Turn out cakes onto racks and cool completely.
• Peel off waxed paper.
• (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth.
• Add powdered sugar and beat until frosting is smooth.
• Place 1 cake layer on platter.
• Spread 1 cup frosting over top.
• Place remaining cake layer atop.
• Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
• Sprinkle top of cake with remaining 1 teaspoon lemon peel.
• (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.).