CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE
I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD WITH LEMON SAUCE
This was my favorite dessert when I was a little girl. I can remember clearly the smell of the gingerbread cooking in the oven--even now the smell bring goose bumps. Having two brothers I had to compete vigorously for my share of seconds. If I lost, my mother would always give me her piece when the the boys weren't looking. I don't have it any longer, but I remember finding this recipe many years later on a little scrap of paper in the pages of my mother's favorite cookbook.
Provided by Mary Leverington
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 19
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.
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.
GINGER-LEMON SAUCE
Provided by Food Network
Time 15m
Yield About 1/4 cup sauce
Number Of Ingredients 4
Steps:
- Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;
GINGER CAKE WITH RAISIN SAUCE
A wonderful combination of brown sugar, molasses, spices, and raisins! I am crazy over a good gingerbread with real whip cream. This sweetened goodness is a bit richer due to the sauce but ooooohhhhh so good!
Provided by smoke alarm jr
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Mix the first 5 dry ingredients together and set aside.
- Beat Crisco and sugar until well blended.
- Add molasses and beat well.
- Add eggs one at a time beating well between each one.
- Add half of flour mixture and mix well.
- Add 1/3 cup of boiling water and mix well.
- Add the rest of the dry and mix well.
- Add rest of boiling water and mix well.
- Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
- For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
- Remove pan from heat.
- In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
- Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
- Remove from heat and stir in butter.
- Pour over the cut squares of cake.
GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM
Complement spiced gingerbread with a tart lemon sauce and sweetened whipped cream.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 9
Number Of Ingredients 19
Steps:
- Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
- In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.
Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 43 g, TransFat 2 1/2 g
LEMON SAUCE (FOR CRAZY GINGERBREAD)
This is just a basic lemon sauce to be served over gingerbread (see my Crazy Gingerbread recipe). Mmm...lemon!
Provided by TapestryThreads
Categories Dessert
Time 15m
Yield 9 serving(s)
Number Of Ingredients 7
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.
MOM'S GINGERBREAD WITH LEMON SAUCE
This is a nice spicy dark gingerbread cake that's kind of dense, but tender. It makes a full, tall cake in an 8" or 9" pan; if you want thinner cake, use a 9" X 13" pan and bake it for less time. I usually serve it right out of my Corningware baking pan, but if you wish to turn it out onto a serving plate, line the bottom of the pan with parchment. I like to use whole wheat flour, and since it is normally moist and dense, it seems exactly the same as all purpose flour. I also switched out butter for the shortening originally called for.
Provided by cathyfood
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Prepare 8" or 9" square pan with Pan Release or non-stick spray. Line bottom of pan with parchment if you will wish to turn out cake onto a serving plate.
- Sift together all dry ingredients; set aside.
- Combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside.
- Cream butter and sugar in large mixer bowl. Add egg, beat well.
- Alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. Pour batter into prepared pan.
- Bake at 350°F. for 45 to 50 minutes, until the center tests clean with a toothpick and springs back to a light touch, and the cake is just starting to pull away from the edges of the pan. Cool 5 minutes before removing from pan.
- Cool before serving; serve with lemon sauce or lemon curd.
- LEMON SAUCE:.
- Cream sugar and butter together in top of a double boiler. Stir in egg. Place over simmering water. Whisk until smooth and glossy. Remove from heat; whisk in lemon rind and juice. Serve warm over Gingerbread.
Nutrition Facts : Calories 354.2, Fat 13, SaturatedFat 7.7, Cholesterol 61.5, Sodium 379.5, Carbohydrate 58, Fiber 2.9, Sugar 33.9, Protein 4.5
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