FRESH GINGER GINGERBREAD
Gingerbread fills your house with the wonderful aroma of spices. It is easy to double this recipe for a festival or bake sale.
Provided by Land O'Lakes
Categories Quick Gingerbread Sweet Baking Cake Dessert Breakfast and Brunch
Yield 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 2 mini (5 3/4x3-inch) loaf pans.
- Combine flour, cinnamon, allspice, cloves, nutmeg, baking soda and salt in bowl.
- Combine molasses, milk, 1/3 cup sugar, butter, ginger and egg in bowl; beat until well mixed. Add flour mixture; beat at low speed, scraping bowl occasionally, until well mixed.
- Pour batter into prepared pans. Bake 28-33 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes; remove from pans. Cool completely. ,
- Sprinkle with powdered sugar before slicing, if desired.
Nutrition Facts : Calories 110 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 90 milligrams, Carbohydrate 20 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
GINGERED FRESH FRUIT SALAD
As pretty as a tropical paradise, this blend of melon, pineapple, and more has a tangy-sweet honey-lime dressing.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In 1-cup microwavable measuring cup, mix dressing ingredients. Microwave uncovered on High 20 to 30 seconds or until hot. Cool completely, about 15 minutes.
- In very large bowl, mix salad ingredients. Pour dressing over fruit; toss gently to coat.
Nutrition Facts : Calories 90, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 15 g, TransFat 0 g
FAVORITE OLD FASHIONED GINGERBREAD
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
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
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD I
Gingerbread is an old-fashioned, warm, and spicy treat you can make easily at home with this recipe.
Provided by Kathleen Dickerson
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
- Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
- Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
- Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 235.5 mg, Sugar 16 g
MIXED FRESH FRUIT WITH LIME AND GINGER
Crystallized ginger enhances the natural sweetness of fruit, while lime juice and peel provide a citrus tang.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 11
Number Of Ingredients 8
Steps:
- In 1-quart saucepan, heat sugar and water to boiling. Remove from heat; stir in 1/2 teaspoon lime peel and the lime juice. Cool 10 minutes.
- In medium bowl, place melon and ginger. Pour sugar mixture over melon mixture. Cover; refrigerate about 1 hour to blend flavors.
- Just before serving, stir strawberries into melon mixture. Serve garnished with additional lime peel.
Nutrition Facts : Calories 45, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 9 g, TransFat 0 g
SCOTTISH FRUITED GINGERBREAD
Make and share this Scottish Fruited Gingerbread recipe from Food.com.
Provided by Millereg
Categories Breads
Time P3DT1h5m
Yield 16 squares
Number Of Ingredients 11
Steps:
- Grease and line a deep 7-inch square cake tin.
- Sift the flour, ginger, baking powder and bicarbonate of soda together.
- Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended.
- Do not boil.
- Add to the flour with the eggs and mix thoroughly.
- Stir in orange zest and apricots.
- Turn into the baking tin and bake at 325ºF for 60-65 minutes or until firm to the touch.
- Turn out and cool.
- The flavour of this cake improves with age.
- Store in an airtight container for 2-3 days before serving.
GINGERBREAD WITH FRESH FRUIT
What a wonderful gingerbread - the flavor is just delicious - and with any fresh fruit, my favorite is Kiwi, or peaches, it's just super.
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together shortening, sugar and egg. Blend in molasses and water. Sift together dru ingredients and stir in beating until smooth. Pour into 9-inch square pan. Bake at 325F for 40-50 minutes.
- When cooled, serve with your favorite fruit, or fruit cocktail.
Nutrition Facts : Calories 534.4, Fat 18.5, SaturatedFat 4.6, Cholesterol 35.2, Sodium 753.6, Carbohydrate 86.8, Fiber 1.7, Sugar 38.7, Protein 6.5
FRESH GINGER FRUIT SALAD
Steps:
- In a large bowl, mix ginger with juices. Toss lightly with fruit and chill for 2 hours.
- Wine Suggestion: Grosset Polish Hill Riesling, 1997
Nutrition Facts : Calories 209, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 53 grams, Fiber 12 grams, Protein 3 grams, Sugar 36 grams
FRESH FRUIT IN A COOL GINGER BROTH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Since this is an assortment of fruit served in a broth, count on any single piece of fruit yielding 4 portions. Two peaches, for example, would be more than sufficient. Take your time to clean and slice the fruit as neatly as possible. This is a recipe where presentation counts.
- The fruits can be cut ahead of time. Sprinkle with lemon juice and cover with plastic wrap and refrigerate until ready.
- To make the broth, combine the pineapple juice, lemon juice, honey, ginger and Grand Mariner in a saucepan. Bring quickly to a boil, reduce to a simmer and cook 5 minutes before removing from heat. Cool completely.
- When ready to serve, allow 10 to 15 minutes to prepare. Use soup plates with broad, flat bottoms and arrange a mixture of the fruit in a colorful pattern across the bottom of the plate, possibly putting some of the slices in a pinwheel-type arrangements with little mounds of diced fruit or berries in the center. Once you have all the fruit divided among the plates, ladle several tablespoons of the cool broth over the fruit.
- There should be just enough broth in each plate to cover the bottom; it should not be soupy. A possible garnish would be a small scoop of sorbet on each plate and perhaps a sprinkling of grated coconut.
OLD FASHION GINGERBREAD
My dad would always tell me his mother made gingerbread with hot water and that it was dense and rich with molasses. Over the years I looked for such a recipe, to no avail. Then one day I was given a book compiled by an elderly woman who recalled recipes from her childhood in Virginia, and there it was! I made one slight change, substituting shortening for lard. For gingerbread lovers, this classic version is wonderful, whether you eat it hot and dripping with butter or at room temperature.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 9-in. square baking pan; set aside. In a large bowl, mix butter, shortening and boiling water until smooth; cool slightly. Beat in eggs and molasses until well blended. In another bowl, whisk flour, ginger, baking powder, cinnamon, salt and baking soda; gradually beat into molasses mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on wire rack. If desired, sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 414 calories, Fat 17g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 390mg sodium, Carbohydrate 62g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
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