Plantain Gingerbread Food

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GRAMERCY TAVERN GINGERBREAD

Steps:

• Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
• Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
• Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
• Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
• Serve cake, dusted with confectioners sugar, with whipped cream.

RICH AND STICKY GINGERBREAD WITH MARMALADE

Steps:

• Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
• Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
• Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.

GINGER BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.

GINGERBREAD GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.
• Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.
• Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.
• Cool for about 10 minutes; cut into bars while still warm.

GINGERBREAD FRENCH TOAST

Steps:

• Whisk milk, eggs, sugar, rum extract, salt, cinnamon, nutmeg, cloves, and ginger together in a bowl. Dip each bread slice into the egg mixture, turning to coat both sides.
• Melt butter in a non-stick skillet over medium heat. Add bread slices in a single layer and cook until golden brown, about 3 minutes per side.

TRADITIONAL GINGERBREAD LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan and dust with flour or line with parchment paper.
• Sift flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together in a medium mixing bowl. Set aside.
• Combine milk, brown sugar, molasses, oil, applesauce, and eggs in a large bowl; mix together until well blended. Stir into flour mixture until just blended. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and let cool completely, about 15 minutes. Wrap tightly in plastic wrap and store at room temperature, or freeze.

PLANTAIN GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F.
• Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved. Bring to a boil. Peel plantain and add to the boiling sugar syrup. Add the plantain and cook for about 5 minutes. Remove the plantain and drain. Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.
• Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
• Place the butter and molasses in a sauce pan over moderate heat and bring to a boil. Remove from the heat. Combine this heated mixture and the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously. Pour the batter over the sliced plantain. Bake at 350 degrees F for about 50 minutes, or until the cake tests done. Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares. The cake is topped with shipped cream. Serve warm or cooled.