GINGERBREAD-CARAMEL SAUCE
We've turned your favorite holiday cookie flavor into an irresistible sundae sauce. Try it with vanilla ice cream and candied ginger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes about 5 cups
Number Of Ingredients 7
Steps:
- Combine molasses, 1/2 cup water, and sugar in a medium saucepan. Heat over medium-high, gently stirring, until sugar has dissolved. Bring to a boil; cook until foaming reduces and bubbles begin to slow, 4 to 5 minutes (about 250 degrees on a thermometer). Remove from heat and carefully whisk in cream, butter, salt, and spices (mixture will splatter), stirring until butter is melted and combined. Let cool completely. Transfer to 6 seven-ounce jars. Sauce can be refrigerated in jars up to 2 weeks; gently reheat before serving.
GINGERBREAD WITH HOT CARAMEL SAUCE
Delicious with coffee or served at brunch instead of sweet rolls. The caramel sauce is also good over pound cake or ice cream.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg.
- Add sugar, butter, flour and boiling water.
- Stir in beaten egg yolks.
- Beat egg whites until stiff and fold into batter.
- Pour into a greased ring mold or bundt pan.
- Bake in a 350*F oven for 40 minutes or until done.
- Cool.
- Turn gingerbread out onto a cake stand and sift powdered sugar over the top.
- Serve with hot caramel sauce and whipped cream For sauce; in a medium saucepan, combine sugars to melted butter and stir until sugars are dissolved.
- Add flour, stirring constantly over medium heat.
- Add vanilla, salt and nutmeg.
- Add boiling water.
- Cook for 10 to 15 minutes, stirring sauce until thickened.
- Serve over gingerbread, or pool underneath.
Nutrition Facts : Calories 415.2, Fat 13.9, SaturatedFat 8.4, Cholesterol 64.9, Sodium 364.4, Carbohydrate 70.7, Fiber 0.8, Sugar 47.4, Protein 3.6
GINGERBREAD WITH VANILLA ICE CREAM AND CARAMEL SAUCE
This gingerbread recipe is served with ice cream and a gingery, tea-infused caramel sauce.
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Lightly butter 13 x 9 x 2-inch baking pan. Sift 2 1/2 cups flour, ground ginger, cinnamon and salt into medium bowl. Mix crystallized ginger with 2 teaspoons flour in small bowl.
- Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until mixture is light and fluffy. Mix molasses, 1 cup boiling water and baking soda in another medium bowl to blend. Stir into butter mixture. Stir in dry ingredients, then egg and crystallized ginger mixture. Pour batter into prepared pan.
- Bake cake 15 minutes. Reduce oven temperature to 350°F and bake cake until tester inserted into center comes out clean, about 12 minutes longer. Transfer pan to rack; cool 30 minutes. Turn cake out onto rack; cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
- Cut gingerbread into pieces. Transfer gingerbread to plates. Top each piece with ice cream. Spoon caramel sauce over and serve.
GINGERBREAD CAKE WITH BROWN SUGAR SAUCE
A delightful discovery I made in my Company's Coming 'Lunches' cookbook. The original recipe includes a lemon sauce, but we prefer brown sugar sauce with a generous dollop of whipped cream rather. Or a scoop of vanilla ice cream. Mmm, and the smell... **Update Aug '09: Forget brown sugar sauce! Make a double recipe as a sheet cake (bake for only 20 minutes @ 325) with a double recipe of Recipe#127144! I don't know why I haven't updated this sooner -- I've been making it this way for at least the last 2 years already!!
Provided by Swan Valley Tammi
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
- Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
- Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
- Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
- Serve warm with brown sugar sauce. (Freezes well).
- For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
- Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.
Nutrition Facts : Calories 395.9, Fat 12.9, SaturatedFat 1.1, Cholesterol 20.7, Sodium 422.7, Carbohydrate 67.9, Fiber 0.7, Sugar 45.4, Protein 3.3
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