GINGERBREAD BUTTERSCOTCH TRIFLE
Gingerbread squares, whipped cream and butterscotch sauce makes this a holiday dessert your guests will love! Plus, by using Stevia In The Raw you can reduce calories and sugar.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1-inch cubes.
- To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw®, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
- In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
- To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 53.4 g, Cholesterol 98 mg, Fat 25.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 15.7 g, Sodium 459.8 mg, Sugar 26.3 g
GINGERBREAD TRIFLE
"This tasty dessert was a hit when I served it to our Bible study group," reports Betty Kleberger of Florissant, Missouri. "It's a wonderful blend of flavors and a great ending to holiday meals." If you don't have leftover gingerbread, bake some from a boxed mix to assemble this trifle.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.
Nutrition Facts :
EGGNOG GINGERBREAD TRIFLE
Combining two of the holiday season's best flavors, this dessert is easy to make and a crowd pleaser! If you are feeling fancy, you can pipe your top layer of whipped cream on the trifle. Since I normally travel with this dessert and put a lid on it, I just spread a nice thick layer on top and then sprinkle with some chopped dried cranberries and crumbled gingerbread cookies.
Provided by Jen Graham
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 8h50m
Yield 20
Number Of Ingredients 8
Steps:
- Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
- Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
- Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 32.1 g, Cholesterol 55.1 mg, Fat 14.7 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 270.3 mg, Sugar 12.6 g
GINGERBREAD TRIFLE WITH COGNAC CUSTARD AND PEARS
Layers of Cognac custard and warm pears are stacked between slices of gingerbread to create a dessert that's a perfect ending to your holiday feast.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch-round-by-2-inch-tall cake pan; line with parchment.
- Sift together flour, baking soda, salt, 1 teaspoon ginger, and 1 teaspoon cinnamon in a large bowl, and set aside.
- Beat 8 tablespoons butter in electric mixer on medium-high speed until lightened, 3 to 4 minutes. Scrape down sides of bowl with rubber spatula. Add 1/2 cup sugar, 1/4 cup at a time; scrape down sides after each addition. Beat until fluffy, 3 to 4 minutes more. Add eggs, 1 at a time, beating 1 minute after each addition. Slowly add molasses, beating on medium speed, about 10 seconds. Slowly pour in buttermilk; beat to combine.
- On low speed, slowly add reserved flour mixture in 3 parts, beating to combine after each addition. Transfer to prepared pan. Bake until cake tester inserted into center comes out clean, 35 to 45 minutes. Let cool on wire rack. Gingerbread may be made 2 days ahead or kept frozen for 1 month.
- Juice lemon; place juice and both halves in large bowl of cold water. One at a time, peel pears, quarter, core, and cut into 1- to 1 1/2-inch chunks; transfer to acidulated water.
- Drain pears; transfer half to 12-inch skillet. Add 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Place over high heat; saute, stirring, until sugar and butter melt and form caramel, 4 to 5 minutes. Reduce heat to medium high, cover, and continue cooking 10 minutes more, stirring occasionally. Transfer pears and liquid to large bowl to cool; repeat with remaining pears, 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Let cool completely.
- Slice gingerbread into 3 rounds of equal thickness. Cut each round into 8 triangles. Line bottom of trifle bowl with 8 triangles of gingerbread; trim to fit if needed. Spoon 1 cup Cognac Custard over gingerbread, followed by 2 cups pears. Repeat process in two groups, layering with remaining gingerbread, custard, and pears.
LEMON-PEAR GINGERBREAD TRIFLE
Hooray for desserts that are made the day ahead of serving! Just pull this trifle out of the fridge, and guests can dig in.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 13h55m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir gingerbread mix, water and egg with fork until blended. Stir vigorously about 2 minutes until well mixed. Pour into pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, drain pears into 2-cup glass measuring cup, reserving 3/4 cup pear liquid. Add 1/2 cup of the pie filling to pear liquid. Microwave uncovered on High 1 to 2 minutes or until heated; stir with wire whisk until smooth. Refrigerate pears and remaining pie filling.
- Prick top of warm cake in several places with fork. Pour warm lemon sauce over cake; spread evenly. Cool cake completely, about 1 hour.
- Cut cake into 1 1/2-inch squares. In large bowl, beat whipping cream with electric mixer on high speed until thickened. Slowly beat in remaining pie filling; continue beating until thickened. Place 1/3 of the cake cubes in bottom of 2-quart clear glass bowl. Spread with 1/3 of the cream mixture. Arrange 1/3 of the pears on cream mixture. Repeat layers twice with cake, cream mixture and pears. Cover; refrigerate at least 12 hours.
Nutrition Facts : Calories 370, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 33 g, TransFat 0 g
GINGERBREAD PEAR TRIFLE
Make and share this Gingerbread Pear Trifle recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale.
- Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture.
- Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
- Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes.
- Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt.
- Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter.
- Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form.
- 5. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.
Nutrition Facts : Calories 336.3, Fat 15.1, SaturatedFat 8.5, Cholesterol 94.9, Sodium 447.3, Carbohydrate 45.6, Fiber 1.6, Sugar 27.4, Protein 4.4
GINGERSNAP PEAR TRIFLES
Crystallized ginger adds both sweetness and spice to this simple trifle. Layer in pears, crumbled cookies and whipped cream, and you have autumn comfort in a dish! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream until soft peaks form. Fold in lemon curd., Layer half of the crumbled cookies, pears and whipped cream in two dessert dishes. Repeat layers. Sprinkle with ginger. Serve immediately.
Nutrition Facts : Calories 619 calories, Fat 27g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 300mg sodium, Carbohydrate 89g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.
GINGERBREAD TRIFLE (WITH LEMON CREAM AND CHERRY SAUCE)
Make and share this Gingerbread Trifle (With Lemon Cream and Cherry Sauce) recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
- MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
- MAKE LEMON CREAM:.
- Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
- TO ASSEMBLE:.
- Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
- Repeat this layer once and top with remaining 1/3 cherry sauce.
- Keep refrigerated.
Nutrition Facts : Calories 419.4, Fat 15.4, SaturatedFat 7.4, Cholesterol 35.9, Sodium 358.2, Carbohydrate 69.2, Fiber 3.7, Sugar 44, Protein 3.6
GINGERBREAD TRIFLE
Turn some heads when you show up with our Gingerbread Trifle. Gingerbread Trifle serves up to 15, so everyone has a chance to join in on the fun!
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 15 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Prepare gingerbread batter as directed on package; spoon into 12 muffin pan cups sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.
- Meanwhile, beat pudding mixes, spices and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use.
- Melt chocolate as directed on package. Cut cupcakes horizontally in half. Reserve bottom halves of cupcakes for next step. Spoon melted chocolate into piping bag; use to pipe some of the chocolate into swirl pattern on cupcake tops as shown in photo. Decorate gingerbread cookies and marshmallows with remaining melted chocolate as desired. Refrigerate decorated cupcake tops, cookies and marshmallows until chocolate is firm.
- Cut reserved cupcake bottoms into quarters; place half in trifle bowl. Stand single layer of cupcake tops, decorated sides out, along side of trifle bowl. (Depending on size of trifle bowl, some cupcake tops might not fit. Cut into quarters and reserve them for next step.)
- Spoon pudding mixture into trifle bowl; top with remaining cupcake bottoms and any unused cupcake tops. Top with remaining COOL WHIP, gingerbread cookies and marshmallows.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0.6807 g, Sugar 0 g, Protein 4 g
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GINGERBREAD PEAR TRIFLE RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (9)Total Time 1 hr 30 minsEstimated Reading Time 3 minsCalories 347 per serving
- Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 tsp. ground ginger, the cloves, and 1/2 tsp. salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale. Stir in applesauce, molasses, 1 tbsp. fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture. Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
- Cook pears: Melt 2 tbsp. butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes. Stir in brown sugar, 1/2 tsp. ground ginger, and 1/4 tsp. salt.
- Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 tsp. salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tbsp. butter.
- Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 tsp. fresh ginger until soft peaks form.
GINGERBREAD PEAR TRIFLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 1 hr 30 minsServings 16Calories 347 per serving
- Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 tsp. ground ginger, the cloves, and 1/2 tsp. salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale. Stir in applesauce, molasses, 1 tbsp. fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture. Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes.
- Cook pears: Melt 2 tbsp. butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes. Stir in brown sugar, 1/2 tsp. ground ginger, and 1/4 tsp. salt.
- Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 tsp. salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tbsp. butter.
- Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 tsp. fresh ginger until soft peaks form.
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