Gingerbread With Vanilla Ice Cream And Caramel Sauce Recipes

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 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.

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.

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.

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.

PUMPKIN GINGERBREAD WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350F.
• Mix together flour and sugar.
• Use a pastry blender to mix in butter until mixture resembles fine crumbs.
• In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
• Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
• Mix in buttermilk, molasses, pumpkin and egg.
• Pour batter on top of crust in the baking pan.
• Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
• To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
• Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
• Gradually add whipping cream and return to a boil.
• Remove from heat.
• To serve, spoon warm sauce over warm gingerbread.
• If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.

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.