Gingerbread Apple Spread Recipes

GINGERBREAD AND APPLE LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter 1 large loaf pan or 2 smaller ones.
• Warm up syrup, water, butter, and sugar in a pan over low heat until butter and sugar are just melted. Remove from heat and mix well.
• Grate apples directly into the pan. Sift flour, baking soda, ginger, and allspice into the batter. Stir until just combined; do not overmix. Pour batter into the prepared pan(s).
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 35 minutes.

EXCELLENT APPLE GINGERBREAD

Steps:

• Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
• Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
• To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
• Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
• To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

GINGERBREAD APPLE COCKTAIL

Steps:

• Spread agave syrup or honey on a plate and dip the rim of a chilled cocktail glass into it to lightly coat the edges.
• Spread the crumbled cookies on another plate and dip the coated rim into the crumbs so that they adhere.
• Add the liquid ingredients to a cocktail shaker with ice and shake well. Strain into the prepared glass and float the orange zest on top.

GINGERBREAD PUDDINGS WITH CANDIED APPLES

Steps:

• For candied apple garnish:
• Combine all ingredients in large pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until apples are soft and translucent and cider coats apples thickly, stirring occasionally, about 2 hours. Transfer to bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
• For gingerbread:
• Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 7 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and egg and beat until blended. Beat in molasses, then flour mixture. Using rubber spatula, stir in 1/2 cup boiling water. Transfer batter to prepared pan.
• Bake gingerbread until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool gingerbread completely in pan. DO AHEAD Can be made 1 day ahead. Cover pan with foil; let stand at room temperature.
• For puddings:
• Preheat oven to 325°F. Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer. Remove from heat. Whisk eggs, sugar, vanilla, ground ginger, and salt in medium bowl to blend. Gradually whisk hot milk mixture into egg mixture. Strain custard into medium bowl; discard solids in strainer.
• Cut enough gingerbread into 1/2-inch cubes to measure 5 1/3 cups (reserve any remaining gingerbread for another use). Divide gingerbread cubes among eight 3/4-cup custard cups or ramekins. Pour custard over gingerbread in each cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.
• Place cups in roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Cover pan with foil. Bake puddings until set, about 1 hour. Remove from water bath.
• Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream.

APPLE GINGERBREAD CAKE WITH CREAM

Steps:

• Preheat oven to 350°F. Butter pan and line bottom with a parchment round; butter parchment. Heat 1 Tbsp. butter, 1/2 cup brown sugar, and 2 Tbsp. water in a large skillet over medium, stirring constantly, until butter is melted and sugar is dissolved. Cook, without stirring but swirling skillet often, until large bubbles that are slow to pop form, about 2 minutes. Pour caramel into prepared pan and tilt pan to evenly coat bottom.
• Melt 1 Tbsp. butter in same skillet over medium heat; add half of apples and toss to separate. Cook, tossing often, until apples are softened and almost translucent, about 4 minutes. Repeat process with another 1 Tbsp. butter and remaining apples. Let apples sit until cool enough to handle, then arrange over caramel in several overlapping layers. Set pan aside.
• Whisk flour, baking powder, salt, cinnamon, cloves, and nutmeg in a large bowl to combine; set aside. Heat molasses, maple syrup, remaining 1/2 cup brown sugar, and remaining 1/2 cup butter in a heatproof bowl set over a saucepan of barely simmering water, stirring constantly, until butter is melted and mixture is smooth. Whisk in eggs and ginger. Stir baking soda into 1/4 cup very hot water in a small bowl until dissolved, then whisk into molasses mixture. Whisk molasses mixture into reserved dry ingredients and scrape batter over apples, spreading evenly. Evenly drizzle 1/2 cup cream over batter.
• Place cake on a foil-lined rimmed baking sheet and bake until center is firm to the touch and a cake tester inserted into the center comes out clean, 35-45 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a paring knife around the sides of cake to loosen, then remove the sides of pan and invert cake onto rack. Carefully remove pan and peel away parchment (apples might stick, so work slowly). Let cool completely.
• Slice cake into wedges and serve drizzled with more cream.
• Do Ahead
• Cake can be baked 1 day ahead. Store tightly covered at room temperature. To revive apples, reheat cake slightly in a microwave and brush top with maple syrup.

SPICED APPLE GINGERBREAD

Steps:

• In a large bowl, combine the sugar, applesauce, egg and molasses. Combine the flours, ginger, baking powder, baking soda and spices; add to the molasses mixture alternately with yogurt, beating just until combined. Fold in the apples., Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; dollop with whipped topping.

APPLE GINGERBREAD

Steps:

• Arrange apple slices in a greased 17x11x1-in. pan. Sprinkle with 1/2 cup sugar. Bake at 350° for 5 minutes. Remove from oven. , In a small bowl, mix remaining sugar with molasses and butter until smooth. Mix in eggs. , In a large bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt. Add molasses mixture and beat until smooth. Add boiling water and mix. Pour batter over apples and spread evenly in pan. , Bake for 30 minutes or until cake tests done.

SAUCY APPLE GINGERBREAD

Steps:

• Heat oven to 350°. Mix melted butter, 1/2 cup brown sugar and the pie filling. Spoon into ungreased square pan, 9x9x2 inches. Place in oven while making batter.
• Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour over warm apple filling.
• Bake 34 to 38 minutes or until toothpick inserted in center of gingerbread comes out clean and top is cracked. Spoon into bowls; serve warm.

EASY APPLE GINGERBREAD PUDDING

Steps:

• Peel and slice apples into an ovenproof dish.
• Sprinkle over the sugar and water.
• Place in oven at 350'F/180'C while preparing the topping.
• TOPPING:.
• Sift flour, ginger and soda into a bowl.
• Add sugar.
• Heat butter and golden syrup and mix into dry ingredients.
• Pour over hot apples and bake for 30-45minutes.
• Serve warm.

APPLE GINGERBREAD CAKE

Steps:

• Preheat oven to 350*F
• Spray an 8x8 casserole dish with cooking spray and set aside.
• Peel, core and slice apples in ¼ inch thick slices.
• Place in a prepared casserole dish.
• In a mixing bowl combine brown sugar, cornstarch, water, lemon juice and cinnamon. Mix well and pour over apples.
• Cover the dish with foil and bake for 20 minutes.
• While the apples are pre-baking, make gingerbread topping.
• In a bowl combine egg, buttermilk, molasses, oil, flour, sugar, ginger soda, salt baking powder and nutmeg.
• Once the apples have baked, remove from the oven and immediately top with gingerbread topping.
• Place back in the oven, without covering, for additional 35 minutes.
• Remove from the oven and serve warm with a scoop of ice cream.

GINGERBREAD

Steps:

• Preheat oven to 350*F.
• Prepare a bread pan by lining with parchment paper and spraying with cooking spray. This will ensure bread slips right out of your pan with zero sticking.
• Blend sugar and butter together until fluffy.
• Add egg and molasses and beat well, scraping sides as needed.
• Add baking soda, cinnamon, ginger, cloves and salt. Mix well.
• Add flour in 1/2 cup at at time and mixing between each addition.
• While mixing, SLOWLY add water to thin batter out. Now is the time to add the apple sauce if you wish, though I didn't need it.
• If adding the crystallized ginger, add now.
• Pour mixture into prepared bread pan and bake for 55 minutes. Remove from oven and add create a tent over bread to prevent from edges getting to dark.
• Place bread back in oven and bake for 15 - 20 more minutes.
• Remove from oven when a toothpick inserted into the middle of bread comes out clean.

GINGERBREAD APPLE SPREAD

Steps:

• Stir together and spread on apple slices. Try spreading this on toasted whole wheat bread, then topping it with banana slices.