GINGERBREAD SOUFFLéS
The warm and spicy flavors of classic gingerbread feature in these light soufflés - an easy baked dessert recipe with eggs and Gold Medal® flour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Butter 10 (7-oz) ramekins; sprinkle with sugar to coat and shake out excess. Place ramekins on large cookie sheet.
- In 2-quart saucepan, stir together milk, 1/2 cup sugar, the flour and salt with whisk until smooth. Heat to boiling over medium heat, stirring constantly. Pour mixture into large bowl; stir in molasses, 2 tablespoons butter, the pumpkin pie spice, ginger and vanilla. Cool 15 minutes. Beat in egg yolks with whisk.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Fold egg white mixture, one-third at a time, into milk mixture until well blended. Spoon batter into ramekins, leaving 3/4-inch space at top of each.
- Bake 25 minutes or until puffed and set. Serve immediately. Garnish with whipped cream.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 135 mg
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
GINGERBREAD SOUFFLES WITH VANILLA SAUCE
The warm and slightly spicy essence of gingerbread makes a great transition to ethereal souffles in this elegant dessert. One of my favorite flavours and they smell heavenly while they are baking...delicious!
Provided by MarieRynr
Categories Dessert
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the sauce, combine the half and half, vanilla bean and vanilla seeds in a mediumsaucepan and bring to a low boil over medium heat.
- Take the pan from the heat.
- In a medium bowl, whisk together the sugar and egg yolks, then gradually whisk in the hot half and half.
- Return the mixture to the saucepan and stir with a wooden spoon over medium low heat until the custard thickens enough to coat the badk of the spoon, about 5 minutes.
- (DO NOT BOIL or the mixture will curdle).
- Strain the sauce through a fine sieve into a small bowl and stir in the bourbon.
- Let cool to room temperature, then cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
- Preheat oven to 400*F.
- Butter eight ounce ramekins.
- Coat the insides evenly with sugar and shake out the excess.
- Put the dishes on a large baking sheet and set aside.
- Melt the butter in a heavy medium saucepan over medium heat.
- Add the flour and whisk until the mixture is smooth and bubbly, about 2 minutes.
- Gradually whisk the milk into the flour mixture, whisking constantly until the milk is thickened and themixture is smooth, about 2 to 3 minutes.
- Take the pan from the heat and whisk in the sugar, molasses, rum, ginger, vanilla, cinnamon and salt.
- Let cool until warm, about 10 minutes.
- Whisk in the egg yolks and set aside.
- Whip the egg whites with an electric mixer at high speed until frothy.
- Add the cream of tartar and beat until the whites are still, but not dry.
- Gently fold the egg whites into the yolk mixture in three additions.
- Divide the batter among the prepared dishes and run the tip of a knife around the top of the mixture, about 1/2 inch from the edge to facilitate crowning.
- Bake the souffles until puffed and golden, about 15 minutes.
- Serve right away, making an indentation in the souffles and drizzling in the sauce.
PEAR GINGER SOUFFLE
This souffle has a fruit-puree base, which makes it very light and intensely flavored.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes four 10-ounce souffles
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
- Peel, quarter, and core pears. Cut into 1-inch pieces. Squeeze lemon halves over pieces to prevent discoloring. Place pears and 2 tablespoons sugar in a small saucepan and cook, stirring frequently, over medium heat until they become a chunky sauce, about 10 minutes. Transfer to a food processor, and puree. Return to pan.
- Using a clean garlic press, squeeze juice from ginger into puree; discard pulp. Continue cooking puree over low heat until thick and a spoon drawn through puree leaves a trail, about 15 minutes.
- In a small bowl, dissolve the cornstarch in 2 tablespoons cold water. Stir into the puree, and bring to a boil, stirring constantly. Simmer a few minutes more. Transfer to a large bowl, and beat in egg yolks. Cover with plastic wrap, pressing it onto the surface of the mixture. Keep warm until ready to use.
- In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 3 tablespoons sugar. Beat until stiff and glossy.
- Spoon 1/3 of the whites into pear base. Add Poire William, if desired, and whisk until smooth. Quickly fold in remaining whites until combined. (Don't worry if there are some streaks.) Fill prepared dishes to about 1/4 inch from the top. Run your thumb around edge of dishes to make a groove. Sprinkle with granulated sugar if desired.
- Bake 10 minutes at 400 degrees, then reduce heat to 375 degrees and continue baking for 10 minutes. Serve immediately.
STICKY CRANBERRY GINGERBREAD
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.
Provided by Melissa Clark
Categories cakes, cookies and bars, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
- Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams
CRANBERRY GINGERBREAD WITH BROWN SUGAR WHIPPED CREAM
Categories Cake Mixer Dairy Ginger Dessert Bake Christmas Cranberry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 22
Steps:
- For gingerbread:
- Preheat ovven to 350°F. Grease 13x9x2-inch galss baking dish; dust with flour. Sift first eight ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients. Fold in cranberries and crystallized ginger.
- Spread batter in prepare pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon.
- For brown sugar ceam:
- Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)
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