Southern Gingerbread With Lemon Sauce Food

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.

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE

Steps:

• Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

SLOW COOKER GINGERBREAD CAKE WITH LEMON SAUCE

Steps:

• Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
• Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
• Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
• Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
• While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
• Top cake with lemon sauce.

GINGERBREAD CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and lightly flour a 9-inch square baking pan.
• Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
• Stir sugar, molasses, oil, and egg into flour mixture until just combined.
• Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
• Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
• Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
• Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

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.

ALL-BRANAND#153; GINGERBREAD WITH LEMON SAUCE

Steps:

• 1. In small bowl stir together KELLOGG'S ALL-BRAN ORIGINAL cereal, buttermilk, molasses and applesauce. Set aside.
• 2. In another small bowl combine the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
• 3. In large mixer bowl beat butter and 1/2 cup sugar on medium speed of electric mixer until combined. Add egg. Beat until fluffy. Alternately add cereal mixture and flour mixture, beating until combined after each addition. Spread in 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in dish for 10 minutes. Invert onto cooling rack. Remove from dish. Cool completely. Cut into squares.
• 4. Meanwhile, for lemon sauce, in small saucepan combine 1/4 cup sugar and cornstarch. Stir in water. Cook and stir over medium heat until thickened and boiling. Remove from heat. Stir in lemon juice and peel.
• 5. Serve lemon sauce warm or chilled over gingerbread squares.
• *Note: If desired, replace unsalted butter with regular salted butter and omit the 1/4 teaspoon salt.
• For more great recipes, visit www.Kelloggs.com.
• ®, ™, © 2010 Kellogg NA Co.

GINGERBREAD WITH LEMON SAUCE

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, molasses and water. Combine the flour, cinnamon, baking soda, ginger and salt; gradually add to creamed mixture and mix well. , Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 5-6 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted in the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. , In a 1-qt. microwave-safe bowl, combine the sugar, butter and water. Microwave, uncovered, on high for 1-2 minutes or until butter is melted and mixture begins to boil; stir. , Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 45 seconds. Stir in lemon juice and zest. Cook 45 seconds longer or until slightly thickened. Serve with the gingerbread.

FRESH GINGERBREAD WITH LEMON ICING

Steps:

• Preheat the oven to 325°F.
• In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
• Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
• And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

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.

SOUTHERN GINGERBREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs; beat on low speed for 2 minutes. Stir in the molasses and hot water. Combine flour, ginger, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture. Beat just until combined., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a chilled small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form. Serve with gingerbread. Sprinkle with nutmeg if desired.

GINGERBREAD CAKE WITH LEMON SAUCE

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, applesauce, molasses and butter; mix well. Stir into dry ingredients just until moistened., Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine 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 the butter until melted. Add the lemon juice, lemon zest and food coloring if desired; mix well. Serve with cake.

CRAZY GINGERBREAD (WITH LEMON SAUCE)

Steps:

• Preheat oven to 375º.
• In an ungreased 8x8 inch pan, stir together all dry ingredients.
• With a spoon, make three "wells" in the dry ingredients. In one "well" put the vinegar, in another the oil, and in the third the vanilla.
• Mix the water and molasses in a separate bowl. Pour over the dry ingredients and mix quickly with a fork. Mix until lumps are gone, but do not beat.
• Bake at 375º for about 30 minutes.
• Cut and serve from baking pan, with lemon sauce, applesauce, or whipped cream.
• See my recipe for "Lemon Sauce" at this site. The contrasting lemon flavor and moistness added by the sauce is what adds the finishing touch to this cake, making it suitable for a company dessert!