FIG-WALNUT GINGERBREAD BARS
Serve your guests with these fig-walnut gingerbread bars that are made using Betty Crocker® cookie mix - a tasty holiday dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, stir cookie mix, butter and egg until soft dough forms. Reserve 2/3 cup dough. Press remaining dough in bottom of pan. Bake 15 minutes.
- In small bowl, mix preserves, chopped figs and brown sugar. Spread over partially baked cookie crust. Stir walnuts into reserved dough; crumble over filling.
- Bake 30 to 32 minutes or until golden. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 4 rows by 4 rows. Sprinkle bars with powdered sugar.
Nutrition Facts : Calories 275, Carbohydrate 41 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 269 mg
GINGERBREAD WITH FIG-WALNUT SAUCE
I experimented with aniseed this past holiday season and fell in love with the licorice flavor. It really enhances the gingerbread spices and fig sauce in this extraordinary cake. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses (mixture will appear curdled)., In a small bowl, combine the flour, baking soda, ginger, aniseed, salt, cinnamon, allspice and cloves. Add to the creamed mixture alternately with buttermilk and lemon juice, beating well after each addition., Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired., For sauce, in a large skillet, cook figs and walnuts in oil over medium heat for 4 minutes. Stir in the spices; cook until aromatic, 1-2 minutes longer., Stir in the water, sugar, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-12 minutes, stirring occasionally. Cool to room temperature. Serve with gingerbread.
Nutrition Facts : Calories 629 calories, Fat 26g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 534mg sodium, Carbohydrate 97g carbohydrate (70g sugars, Fiber 5g fiber), Protein 8g protein.
GINGER-WALNUT TUBE CAKE
My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. -Nancy Zimmerman, Cape May Court House, NJ
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat brown sugar, coffee, oil, molasses and sour cream. Add eggs; beat until well blended. In another bowl, whisk flour, ground ginger, baking soda, cinnamon and salt; gradually beat into molasses mixture. Stir in walnuts and crystallized ginger., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough lemon juice to reach a drizzling consistency. Drizzle over cake; sprinkle with additional crystallized ginger.
Nutrition Facts : Calories 465 calories, Fat 20g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 369mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.
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.
QUAILS WITH FIGS & WALNUT SAUCE
This beautiful bird makes a nice change for Sunday lunch, it's complemented by the sweetness of figs and a nutty sauce
Provided by Diana Henry
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- To make a marinade, mix the herbs, lemon zest, brandy, seasoning and 6 tbsp olive oil in a large dish. Season the birds and spoon some marinade into the cavities. Roll them in the rest of the marinade, then cover and chill overnight.
- For the walnut sauce, whizz the garlic and walnuts together with a little salt in a small food processor until finely chopped. Add the oil in a thin stream, as though you're making a mayonnaise. Stir in 2 tbsp warm water. Season with pepper, add the parsley and set aside.
- Heat oven to 200C/180C fan/gas 6. To cook the quail, wipe any herbs from the breast area. Heat 3 tbsp olive oil in a large frying pan and, when really hot, quickly brown the birds all over, in batches, colouring but not cooking the meat.
- Put a piece of butter inside each bird and put them into a roasting tin. Roast in the oven for 15-20 mins, depending on whether you like the meat to be a little pink, adding a quarter of the vermouth after 10 mins. Put the figs in a small gratin dish in a single layer. Drizzle with the honey and balsamic, then season. Roast for 20 mins, alongside the quail, basting during cooking. The figs should be dark and tender but holding their shape. Cover to keep warm and set aside.
- Put the quail on a warm platter and cover. Put the roasting tin on the hob over a high heat. Add the rest of the vermouth, bring to the boil and bubble until there's 150ml left. Add the stock and boil until you have a slightly syrupy sauce, enough for 2 tbsp per serving of quail. Put two birds on each plate and spoon over the reduced sauce. Serve with three fig halves each and the walnut sauce.
Nutrition Facts : Calories 1097 calories, Fat 74 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
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