Gingerbread With Nectarines And Cream Recipes

Steps:

• Preheat oven to 400°F. Grease and flour an 8-inch square baking pan, knocking out excess flour. Into a bowl sift together flour, baking soda, ginger, cinnamon, and salt. In a cup beat egg lightly and stir into flour mixture with sugar, molasses, and oil. Add boiling water in a slow stream, whisking until combined well, and pour batter into pan. Bake gingerbread in middle of oven 30 minutes, or until a tester inserted in center comes out clean.
• Cut nectarines into 1/4-inch-thick wedges and in a bowl toss with 1 tablespoon sugar. In another bowl with an electric mixer beat cream with vanilla and remaining teaspoon sugar until it holds soft peaks.
• Cool gingerbread slightly in pan on a rack. Cut gingerbread into quarters and put 1 quarter on each of 2 plates. Top gingerbread with nectarines and whipped cream. Remaining gingerbread keeps, wrapped in plastic wrap and frozen, 2 weeks.

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.

Steps:

• Heat oven to 375 degrees. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir together, then add butter pieces and work into flour mixture with fingers or fork until mixture looks like moist sand. Stir in pistachios and candied ginger.
• Combine eggs and cream and pour over flour mixture, stirring briefly until dough comes together. Turn dough out onto a work surface lightly dusted with flour. Knead dough for a minute or so, then wrap and refrigerate.
• Make filling: Add nectarine slices, brown sugar, lemon zest and juice and nutmeg to a large mixing bowl. Toss with your hands, to ensure seasoning is distributed well. Sprinkle with flour and toss one more time. Fold in raspberries, taking care not to smash them.
• Transfer fruit mixture to a 9-by-13-inch baking dish, cover with foil and bake for about 30 minutes, until fruit and juices are bubbling.
• Meanwhile, roll out dough to a rough rectangle about 3/4-inch thick. Using a 3-inch biscuit cutter or a water glass whose rim has been dipped in flour, cut out as many biscuits as possible. Roll out scraps, and continue cutting out rounds until you have 12 biscuits. Place biscuits rounds on a plate, and refrigerate them for a few minutes.
• Remove baked fruit from oven and arrange biscuit rounds evenly over the top. Brush each biscuit with about 1 teaspoon cream and sprinkle with a pinch of sugar.
• Bake, uncovered, for 12 to 15 minutes, until biscuits are well browned. Let cool slightly before serving.

Steps:

• Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

Steps:

• For biscuits:
• Preheat oven to 400°F. Line baking sheet with parchment paper. Combine first 5 ingredients in processor; blend 10 seconds. Add butter and blend until mixture resembles coarse meal. Whisk milk and egg in small bowl. Add milk mixture to processor; blend using 5 on/off turns. Add crystallized ginger. Using on/off turns, blend until dough just comes together. Turn dough out onto work surface; knead gently 5 turns. Shape dough into log; cut crosswise into 8 rounds. Pat each round to 1-inch thickness; place on prepared baking sheet.
• Bake biscuits until tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool at least 15 minutes and up to 2 hours.
• For filling:
• Combine half of nectarines, 1/3 cup brown sugar and 1/2 tablespoon lemon juice in heavy large skillet. Cook over high heat until fruit is just tender and juices bubble thickly, stirring often, about 5 minutes. Transfer to bowl; repeat with remaining nectarines, sugar, and lemon juice. Set aside at least 30 minutes and up to 2 hours. for sour cream: Combine sour cream and sugar in bowl; whisk to blend.
• Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 8 bowls. Spoon filling and sour cream onto each; cover each with biscuit top.