Gingerbread Angels Recipes

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GINGER ANGEL FOOD CAKE



Ginger Angel Food Cake image

Provided by Food Network Kitchen

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 13

1 cup minus 1 tablespoon cake flour
1 1/2 cups confectioners' sugar, plus more for topping
1/4 teaspoon salt
11 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lime zest
3 tablespoons finely grated peeled ginger
3 half pints raspberries
1/3 cup granulated sugar
1/2 teaspoon finely grated lime zest
1 teaspoon fresh lime juice

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper. Sift again, then set aside.
  • Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine.
  • Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.
  • Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice. Strain to remove the seeds. Top the cake with confectioners' sugar, the sauce and the remaining raspberries.
  • SERVES: 8 (Dessert); Calories: 325; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 7 grams; Total carbohydrates: 75 grams; Sugar: 57 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 150 milligrams

Nutrition Facts : Calories 325 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 75 grams, Fiber 3 grams, Protein 7 grams, Sugar 57 grams

FAVORITE OLD FASHIONED GINGERBREAD



Favorite Old Fashioned Gingerbread image

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

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

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

GINGERBREAD ANGELS



Gingerbread Angels image

When it comes to gingerbread, I almost always find that the allspice and cloves overpower the ginger flavor. To remedy that imbalance, I created a cookie with a double dose of ginger (ground and crystallized) and a little bit of cinnamon. And although the traditional cut for gingerbread is fat, sturdy men, I thought the lightness of angel wings seemed more appropriate for these delicate cookies.

Provided by Damon Lee Fowler

Yield Makes 6 dozen 3-inch cookies

Number Of Ingredients 15

6 cups all purpose flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/2 cup coarsely chopped crystallized ginger (about 3 ounces)
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1/4 cup mild-flavored (light) molasses
1/4 cup fresh orange juice
2 teaspoons finely grated orange peel
1 egg white, beaten with 1 tablespoon water (for glaze; optional)
Raw sugar and/or colored sugar (optional)

Steps:

  • Whisk flour, ground ginger, cinnamon, soda, and salt in large bowl. Place crystallized ginger in mini processor; add 1 tablespoon flour mixture and blend until ginger is very finely chopped. Using electric mixer, beat butter in another large bowl until smooth. Add 1 cup sugar and 1/2 cup brown sugar; beat until light and fluffy. Beat in eggs, 1 at a time. Beat in molasses, orange juice, and orange peel (batter may look curdled). Beat in crystallized ginger mixture. Blend in remaining flour-spice mixture. Gather dough together. Flatten into disk. Wrap in plastic; chill at least 4 hours.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment. Divide dough into 4 portions; shape each into round. Chill 3 rounds. Roll out remaining dough round on floured work surface to generous 1/8-inch thickness. Using floured angel-shaped cookie cutter, cut out cookies. Gather dough scraps and reroll to generous 1/8-inch thickness; cut out more cookies. Using spatula, transfer cookies to sheets, spacing 1 inch apart. Brush cookies with glaze, then sprinkle with raw sugar and/or colored sugar, if desired.
  • Bake cookies until golden, reversing sheets after 7 minutes, about 14 minutes total. Let stand 2 minutes; transfer to racks to cool. Repeat with remaining dough, cooling baking sheets between batches. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container.

LAURA INGALLS WILDER'S GINGERBREAD



Laura Ingalls Wilder's Gingerbread image

I grew up loving Laura Ingalls Wilder books and when I found a recipe of hers on the internet I just had I try it. I didn't see it here on RecipeZaar, so I thought I would submit it, especially with Christmas coming soon. It is very good and quite easy to make.

Provided by LDSMom128

Categories     Healthy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup brown sugar
1/2 cup shortening
1 cup molasses
2 teaspoons baking soda
1 cup boiling water
3 cups flour
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon clove
1/2 teaspoon salt
2 eggs, Beaten

Steps:

  • Mix the brown sugar and the shortening together until creamy. Add the baking soda to the boiling water and add the water to the molasses. Combine the molasses mixture to the creamed mixture.
  • In a seperate bowl, combine the spices to the flour. Sift the flour into the molasses mixture. Add the beaten eggs to the batter and stir well. The batter will be quite thin.
  • Pour batter into a large baking pan and bake at 350 degrees for about 30 minutes.
  • Raisins, and or, Candied fruit may be added and a chocolate frosting adds to the goodness.
  • From my own note I like to add sifted powdered sugar to the top when it is cooled down some. It adds for a nice sweeteness to the gingerbread.

ANGEL WHISPERS



Angel Whispers image

These are lemony little sandwich cookies that just melt in your mouth. Have a few with a tall glass of iced tea.

Provided by Julie Stokes

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 10

1 cup butter
½ cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon lemon zest
½ teaspoon salt
1 egg, beaten
⅔ cup white sugar
1 ½ teaspoons lemon zest
3 tablespoons lemon juice
1 ½ tablespoons butter

Steps:

  • In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
  • To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.

Nutrition Facts : Calories 146.8 calories, Carbohydrate 16.2 g, Cholesterol 30 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 5.4 g, Sodium 111.2 mg, Sugar 8.1 g

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