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
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.;
ALL-BRANAND#153; GINGERBREAD WITH LEMON SAUCE
This recipe features the classic flavor combination of sweet, spicy gingerbread topped with tart lemon sauce.
Provided by Melissa d'Arabian : Food Network
Time 35m
Yield 16 servings
Number Of Ingredients 19
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
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.
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
MOIST GINGERBREAD CAKE WITH LEMON GLAZE
This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
- In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
- Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
- Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
- Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams
LEMON SAUCE I
Wonderful dessert sauce. Serve with gingerbread or cake.
Provided by GINGER P
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
- Remove from heat; stir in butter, lemon zest and lemon juice and serve.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g
GINGERBREAD WITH WARM LEMON SAUCE
The first time I ever ate gingerbread with lemon sauce was in a local restaurant in my town called "The Gingerbread Man". They served the lemon sauce warmed, and it was to die for! I finally found out how it's done. And here it is:
Provided by Robyn Bruce
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- 1. Prepare a square baking pan. Spray with cooking spray and flour it just a bit. Mix sugar, Crisco (or butter) and molasses together. In a separate bowl, mix flour and spices together. Then mix all together and blend in the black coffee which has baking soda in it. Pour batter into the prepared baking pan, and bake in oven at 350 degrees for about 45 minutes.
- 2. Lemon Sauce 1 cup sugar 4 tablespoons cornstarch ½ cup lemon juice In a heavy saucepan, combine the sugar and cornstarch. Stir well. Gradually whisk or stir in the lemon juice and add 2-1/2 cups water. Over medium heat, bring to a boil. Reduce heat when boiling, and cook, stirring constantly, until the sauce is thickened and clear..... about 2-3 minutes or so. Remove from heat, and serve warm (best) or cold, if you prefer, over the gingerbread. (If you desire, you can grate about 1 teaspoon of lemon rind and stir into sauce for a little extra zing!)
GINGERBREAD WITH LEMON SAUCE
Steps:
- 1. To make gingerbread: Preheat oven to 375 degrees. Lightly grease an 8-inch square or round cake pan. 2. In a large bowl, cream together 1/2 cup sugar and 4 tablespoons butter. 3. In another bowl, mix flour, ginger, cinnamon, allspice and salt. Blend into the creamed ingredients until the mixture resembles moist crumbs. Transfer a third of the mixture to another bowl and reserve. 4. To the remaining mixture, add baking soda, yogurt, molasses and egg. Stir until the batter is evenly blended. Pour into the prepared pan. Sprinkle evenly with the reserved batter. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. 5. To make lemon sauce: In a small saucepan, combine 1/2 cup sugar, 4 tablespoons butter, lemon juice, lemon rind and water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer for 4 minutes, stirring until the mixture is clear and slightly thickened. Serve warm over gingerbread. Top with strips of lemon peel, if desired. Note: The recipe originates with Duluth cookbook author Beatrice Ojakangas. Serve it with hot tea or strong coffee. From "Come One, Come All."
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