Gingerbread With Streusel Topping Recipes

GINGERBREAD WITH CRUNCHY TOPPING

Steps:

• In a large bowl, cream shortening and sugar. Beat in egg and molasses. Combine the flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; add to creamed mixture alternately with water., Pour into a greased 13x9-in. baking dish. Bake at 350° for 30 minutes., For topping, in a small bowl, combine the brown sugar, flour, cinnamon and ginger. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and lemon zest. Sprinkle over gingerbread., Bake 10 minutes longer or until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream if desired.

MANGO GINGERBREAD WITH MACADAMIA STREUSEL

Steps:

• For streusel:
• Stir all ingredients in small bowl to blend.
• For gingerbread:
• Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
• Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
• Baker's wisdom:
• Buttermilk and baking soda help give the gingerbread a tender texture.

GINGERBREAD WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350*.
• Cream shortening and sugar.
• Add egg, molasses and dry ingredients sifted together.
• Add hot water and beat until smooth.
• Pour in a greased 9x13 pan.
• Mix topping ingredients and sprinkle on top.
• Bake for 25-30 minutes.

STREUSEL TOPPED GINGERBREAD WITH BUTTER SAUCE

Steps:

• Heat oven to 375º.
• Grease bottom only of 8 inch square or round pan.
• In large bowl, combine 1/2 cup sugar and 1/4 cup margarine. Blend well.
• Add flour, 1 teaspoon ginger, cinnamon, allspice, and salt; mix until crumbly.
• RESERVE 1/3 cup of mixture.
• To remaining mixture add soda; mix.
• Add buttermilk, molasses and egg; blend.
• Pour into pan and sprinkle with reserved mixture.
• Bake for 20-30 minutes until done.
• SAUCE:.
• In small saucepan, combine all remaining ingredients.
• Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 4 minutes.
• Serve over gingerbread.

APPLE ALMOND TART WITH GINGERED STREUSEL TOPPING

Steps:

• Preheat oven to 425 degrees. Place a large nonstick sauté pan over medium-high heat. Add 3 tablespoons butter (keep remaining butter cool) and 2 tablespoons sugar. When mixture starts to darken, add apples and ginger slices, and toss to coat. Sauté until apples begin to color lightly and juice has cooked down to a sauce, about 10 minutes. Remove from heat, and let cool.
• In an 9-inch round straight-sided nonstick or glass cake pan, combine 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Gently mix ingredients with fingers and make a well in center. In a small bowl, whisk together oil, milk and almond extract. Pour oil mixture into well, and mix with a fork just enough to dampen. Using your fingertips, pat out dough so it covers bottom of pan and comes up sides about 1/2 inch (pastry should be about 1/8 inch thick). Place in refrigerator until needed.
• Make streusel topping: In a small bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and crystallized ginger. Cut in remaining 2 tablespoons cold butter.
• Lay apples in a fanned circle in pastry-lined pan. Tuck in slices of ginger so they do not burn. Pour over any excess juices, and sprinkle streusel over top. Bake until slightly browned, about 40 minutes. Serve warm or at room temperature.