Marmalade Gingerbread Food

GINGER MARMALADE

Steps:

• Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
• When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

MARMALADE GINGERBREAD

Steps:

• In a bowl, mix together first 7 ingredients, set aside.
• In another bowl, cream butter, blend in sugar, egg, marmalade and molasses.
• Add flour mixture to creamed mixture, stir to combine.
• Stir in boiling water, batter will be smooth.
• Pour batter into a 8" square cake pan which has been lined with greased parchment paper.
• Bake in 325F degree oven for 45-50 minutes.
• Best served warm.
• I have served this as a dessert topped with whipped cream! Yummy!

STICKY GINGERBREAD WITH MARMALADE

Steps:

• Preheat oven to 325 degrees F.
• Butter and flour a 9x9x2-inch metal baking pan.
• Line bottome with parchment paper.
• Sift flour and ginger into a medium bowl.
• Using an electric mixer, beat butter in a large bowl until fluffy.
• Beat in molasses.
• Beat in flour mixture in 3 additions, alternately with eggs, one at a time.
• Beat in marmalade, then raisins and crystallized ginger.
• Transfer to baking pan.
• Bake cake until tester (toothpick) inserted in center comes out clean, about 38 minutes, depending on oven temperature.
• Cook cake completely in pan on rack.

CROSBY'S ORANGE MARMALADE GINGERBREAD

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, mix together the melted shortening, beaten egg, molasses and marmalade.
• In a large bowl, sift/mix dry ingredients.
• Pour wet ingredients into dry and beat well.
• Add boiling water and mix thoroughly.
• Bake in 8" square pan for 25 to 30 minutes.

ORANGE MARMALADE GINGERBREAD

Steps:

• In one large bowl, place melted shortening, beaten egg, molasses and marmalade. In another bowl, place sifted dry ingredients. Pour wet ingredients in to dry and beat well. Add boiling water and mix thoroughly. Bake in 8-inch square pan at 350F for 25-30 minutes.
• Add Molasses Butter Frosting.
• MOLASSES BUTTER FROSTING:.
• Add 1 cup confectioners sugar, egg white and lemon flavoring to creamed butter . Mix well. Add remaining confectioners sugar alternately with molasses and milk. Beat well.

STEAMED CHOCOLATE-GINGERBREAD PUDDING

Steps:

• Set a steamer insert into a large pot. Set an 8-cup steam pudding mold on steamer insert. Fill pot with enough water to reach halfway up sides of mold. Remove mold, and bring water to a boil.
• Butter mold. Whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, and cloves.
• Beat butter, sugar, and orange zest with a mixer on medium speed until pale and fluffy, about 4 minutes. With machine running, add eggs, 1 at a time, beating until combined. Reduce speed to low; mix in flour mixture in 3 additions, alternating with molasses, beginning and ending with flour. Mix in chocolate.
• Evenly spread marmalade in bottom of prepared pudding mold. Pour in batter. Cover mold with lid or a clean kitchen towel secured with kitchen twine. Place mold onto insert set in boiling water. Reduce heat, and simmer. Cover, and steam until a cake tester inserted into center comes out clean, 2 to 2 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
• Remove mold from steamer, and let cool on a wire rack for 15 minutes. Invert onto a serving plate. Serve warm or at room temperature, with vanilla-bean creme anglaise.