Gingerbread With Nectarines And Cream Recipes

FAVORITE OLD FASHIONED GINGERBREAD

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.

CARAMELIZED-NECTARINE AND GINGER SHORTCAKES WITH SOUR CREAM

Steps:

• For biscuits:
• Preheat oven to 400°F. Line baking sheet with parchment paper. Combine first 5 ingredients in processor; blend 10 seconds. Add butter and blend until mixture resembles coarse meal. Whisk milk and egg in small bowl. Add milk mixture to processor; blend using 5 on/off turns. Add crystallized ginger. Using on/off turns, blend until dough just comes together. Turn dough out onto work surface; knead gently 5 turns. Shape dough into log; cut crosswise into 8 rounds. Pat each round to 1-inch thickness; place on prepared baking sheet.
• Bake biscuits until tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool at least 15 minutes and up to 2 hours.
• For filling:
• Combine half of nectarines, 1/3 cup brown sugar and 1/2 tablespoon lemon juice in heavy large skillet. Cook over high heat until fruit is just tender and juices bubble thickly, stirring often, about 5 minutes. Transfer to bowl; repeat with remaining nectarines, sugar, and lemon juice. Set aside at least 30 minutes and up to 2 hours. for sour cream: Combine sour cream and sugar in bowl; whisk to blend.
• Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 8 bowls. Spoon filling and sour cream onto each; cover each with biscuit top.

GINGERBREAD WITH NECTARINES AND CREAM

Steps:

• Preheat oven to 400°F. Grease and flour an 8-inch square baking pan, knocking out excess flour. Into a bowl sift together flour, baking soda, ginger, cinnamon, and salt. In a cup beat egg lightly and stir into flour mixture with sugar, molasses, and oil. Add boiling water in a slow stream, whisking until combined well, and pour batter into pan. Bake gingerbread in middle of oven 30 minutes, or until a tester inserted in center comes out clean.
• Cut nectarines into 1/4-inch-thick wedges and in a bowl toss with 1 tablespoon sugar. In another bowl with an electric mixer beat cream with vanilla and remaining teaspoon sugar until it holds soft peaks.
• Cool gingerbread slightly in pan on a rack. Cut gingerbread into quarters and put 1 quarter on each of 2 plates. Top gingerbread with nectarines and whipped cream. Remaining gingerbread keeps, wrapped in plastic wrap and frozen, 2 weeks.

FRESH NECTARINE-GINGER CAKE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Lightly oil and flour a removable bottom cake pan (e.g., angel food cake pan). Set aside.
• In a large bowl, beat (or whisk) together the eggs, milk and oil. Grate the zest off the lemon (use the rest for another purpose) and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. Beat well; stir in the flour and mix until a smooth batter is formed.
• Wash the nectarines and pat them dry. Cut the flesh of four nectarines into small pieces (1/3 to 1/2 inch). Add to batter and stir gently until the fruit is completely incorporated.
• Pour the batter into the prepared cake pan. Slice the remaining necarine very thin and lay the slices on the top of the cake to cover. Sprinkle with the candied ginger and the remaining 2 T sugar.
• Bake 50 to 60 (or 70) minutes until firm and golden. Remove from oven and cool completely before serving.

GINGERBREAD I

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.

GINGER NECTARINE MUFFINS

Steps:

• Heat 1/4 cup sugar and gingerroot in a small saucepan over medium heat, stirring until the sugar is dissolved, let cool.
• Stir in lemon zest and set aside.
• Cream butter and 3/4 cup sugar until well mixed.
• Add eggs and beat well.
• Add buttermilk and beat well.
• Combine flour, baking soda and salt in a bowl and mix well.
• Stir buttermilk mixture into flour mixture until just combined.
• Fold in ginger mixture and nectarines.
• Spoon batter into 12 greased muffin cups, filling three-fourths full.
• Bake at 375 degrees for 20 to 25 mintues or until golden brown.
• These muffins are also super when made with blueberries, raspberries or even fresh or frozen peaches instead of nectarines.