Gingerbread With Orange Sauce Recipes

HOMEMADE GINGERBREAD CAKE WITH ORANGE SAUCE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add the molasses, water and egg. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, combine the sauce ingredients until blended. Serve with cake. Leftover cake may be frozen for up to 6 months.

GINGERBREAD WITH ORANGE SAUCE

Steps:

• Preheat oven to 325 degrees F. Grease 9 inch square pan and set aside.
• Cream together butter and shortening, then add molasses, sugar and egg.
• Add flour, baking soda, ginger, salt and cinnamon. Mix to combine.
• Mix in boiling water until fully incorporated, then pour into prepared pan.
• Bake in preheated oven for 40-45 minutes.
• Whisk together all the sauce ingredients in a medium saucepan over medium-high heat.
• Bring to a low boil for 5 minutes.
• Serve warm pieces of cake with warm sauce and topped with whipping cream or a scoop of ice cream.

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

GINGERBREAD WITH ORANGE SAUCE

Steps:

• Preheat oven to 325 degrees F. Grease 9 inch square pan and set aside. Cream together butter and shortening, then add molasses, sugar and egg. Add flour, baking soda, ginger, salt and cinnamon. Mix to combine. Mix in boiling water until fully incorporated, then pour into prepared pan. Bake in preheated oven for 40-45 minutes. For the sauce:Whisk together all the sauce ingredients in a medium saucepan over medium-high heat. Bring to a low boil for 5 minutes. Serve warm pieces of cake with warm sauce and topped with whipping cream or a scoop of ice cream.

GINGERBREAD CAKE WITH BRANDY SAUCE AND WHIPPED ORANGE FLOWER CREAM

Steps:

• Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger
• In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack.
• Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff.
• For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar.
• Serve cupcakes with whipped cream and brandy sauce.

ORANGE GINGERBREAD TASSIES

Steps:

• Beat first 7 ingredients until light and fluffy. Gradually beat in flour. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups. Bake until golden brown, 15-18 minutes. Press centers with the handle of a wooden spoon to reshape as necessary. Cool completely in pan before removing to wire rack., In a microwave-safe bowl, heat baking chips, cream and butter until blended, stirring occasionally. Stir in orange zest; cool completely. Spoon into crusts. Refrigerate until filling is soft-set. If desired, garnish with orange peel.

ORANGE GINGER SAUCE

Steps:

• Mix all ingredients.
• Heat in microwave on High 1 minute.

CHOCOLATE CHIP GINGERBREAD WITH ORANGE HARD SAUCE

Steps:

• Heat oven to 350°F. Grease bottom only of 8 or 9-inch square pan. Beat eggs in large bowl with electric mixer at medium speed for 2 to 3 minutes or until slightly thickened. Gradually add molasses and sugar, beating until well blended.
• Add buttermilk and melted butter; mix well. Add all remaining gingerbread ingredients except chocolate chips; beat until smooth. Stir in chocolate chips. Pour into greased pan.
• Bake at 350°F. until toothpick inserted in center comes out clean. For 8-inch pan, bake 43 to 53 minutes; for 9-inch pan, bake 30 to 40 minutes. Cool 20 minutes.
• In small bowl, combine powdered sugar and 1/3 cup butter; beat with electric mixer at low speed until smooth and creamy. Beat in orange peel and orange juice.
• To serve, cut gingerbread into squares; place on individual dessert plates. Spoon about 1 tablespoon sauce over each serving.

GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCE

Steps:

• For sauce:
• Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• For pudding:
• Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
• Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.

GINGERBREAD WITH ORANGE SAUCE

Steps:

• Heat oven to 325°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Beat all ingredients except whipped topping and Orange Sauce in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes remove from pan. Serve warm or cool with whipped topping and Orange Sauce. Orange Sauce3 tablespoons sugar1 tablespoon cornstarch1 cup water1 tablespoon finely shredded orange peel1 tablespoon orange juiceMix sugar and cornstarch in 1-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute remove from heat. Stir in orange peel and orange juice. Serve warm or cool.1 Serving: Calories 150 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 0mg Sodium 125mg Carbohydrate 29g (Dietary Fiber 0g) Protein 2g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GINGERBREAD WITH LEMON SAUCE

Steps:

• Gingerbread: Grease 9x9x2" baking pan.
• Preheat oven to 350 degrees F.
• Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
• Stir in the wheat germ.
• Beat eggs in a medium size bowl until frothy.
• Stir in buttermilk, molasses and oil, mixing well.
• Stir liquid ingredients into dry ingredients, mixing well.
• Pour into prepared pan.
• Bake in oven for 35 minutes or until top springs back when pressed.
• Cool in pan on wire rack.
• Cut into squares.
• Serve warm with Lemon Sauce.
• Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
• Stir in boiling water and bring to boil again, stirring constantly.
• Lower heat and simmer, stirring, until sauce is thickened and clear.
• Stir in butter, lemon rind and juice.
• Pour over warm Gingerbread.

HALIBUT CHEEKS WITH GINGER-ORANGE SAUCE

Steps:

• Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
• Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

GINGERBREAD COOKIES WITH ORANGE BUTTERCREAM FROSTING

Steps:

• Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined.
• Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined.
• Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.