Gingerbread With Hot Caramel Sauce Recipes

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

GINGERBREAD-CARAMEL SAUCE

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 WAFFLES WITH HOT CHOCOLATE SAUCE

Steps:

• In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
• In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
• To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

CARAMEL FOR A GINGERBREAD HOUSE

Steps:

• Spread the sugar in a medium skillet. Sprinkle with the lemon juice and 1/4 cup water. Set the skillet over medium-low heat and cook, stirring occasionally, until the sugar melts, about 2 to 3 minutes. Once the sugar has melted, stop stirring and cook, swirling the contents occasionally, until the sugar syrup is a deep amber color, about 12 to 15 minutes.

GINGERBREAD WITH HOT CARAMEL SAUCE

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.

GINGERBREAD WITH VANILLA ICE CREAM AND CARAMEL SAUCE

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.

PUMPKIN GINGERBREAD WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in chopped pecans. , Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , For sauce, melt butter in a small saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread. Top with pecan halves if desired.