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
GINGER AND VANILLA BEAN CRèME BRûLéE
Categories Dairy Egg Ginger Dessert Bake Kid-Friendly Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make custard:
- Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
- Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Make Crème Brûlée:
- Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
- *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
- **Available at some cookware stores.
GINGERBREAD COFFEE
Make and share this Gingerbread Coffee recipe from Food.com.
Provided by Mom2Rose
Categories Beverages
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together molasses, brown sugar, baking soda, ginger and cinnamon until well blended.
- Cover and refrigerate for at least 10 minutes.
- Add about 1/4 cup coffee to each of the 6 cups.
- Stir about a tablesoon of the spice mixture intor into each cup until dissolved.
- Fill each cup to within an inch of the top with coffee.
- Stir in half and half to taste and garnish with whipped cream and ground cloves.
SPICED CHRISTMAS GINGERBREAD COFFEE WITH COGNAC CHANTILLY CREAM
As soon as I discovered how to make ginger syrup, this gingerbread coffee was on the menu last Christmas! I tasted my first Gingerbread coffee, or actually, Gingerbread Latte, in a branch of Starbucks in Manchester, England in 2006 - and it was love at first taste! Mine is a little bit more grown up and indulgent, as I have included a spiced, cognac laced whipped chantilly cream topping! We will be having this for Christmas morning this year, and for many more mornings or evenings I suspect, as the mood takes us! Enjoy this coffee not just at Christmas time, but also throughout the colder months. This recipe is not for latte, but for a fresh filtered coffee and cream version - but I think it is just as delicious.
Provided by French Tart
Categories Beverages
Time 25m
Yield 6 Tall Mugs, 6 serving(s)
Number Of Ingredients 12
Steps:
- Gingerbread Syrup.
- Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
- Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
- Gingerbread Coffee.
- Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
- Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
- When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
- If you have any cream left over - make another gingerbread coffee!
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