Lemon Swirl Gingerbread Recipes

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE

Steps:

• Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

GINGERBREAD CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and lightly flour a 9-inch square baking pan.
• Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
• Stir sugar, molasses, oil, and egg into flour mixture until just combined.
• Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
• Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
• Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
• Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

LEMON-TOPPED GINGERBREAD

Steps:

• Heat oven to 325°F. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray.
• Beat all ingredients except Easy Lemon 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 Easy Lemon Sauce.

FRESH GINGERBREAD WITH LEMON ICING

Steps:

• Preheat the oven to 325°F.
• In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
• Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
• And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

GINGERBREAD CHEESECAKE SWIRL

Steps:

• Preheat the oven to 350°F Butter a 9 inch springform pan.
• In a mixer bowl, beat the cream cheese on high speed until light and smooth, about 3 minutes. With the mixer on, beat in the vanilla. Add two of the eggs, 1 at a time, beating until thoroughly blended. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes; set aside.
• In a medium saucepan, heat the molasses over low heat until bubbles begin to form around the sides. Remove from the heat and stir in the butter, 1 tablespoon at a time, until completely blended. Scrape the molasses into a medium bowl and stir in the ginger, cinnamon, nutmeg, cloves and salt. Add the brown sugar and beat with a wooden spoon until smooth. Let cool to room temperature.
• Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until well blended. Stir in the baking soda, then beat in the flour in 3 batches until completely incorporated.
• Using a tablespoon, drop half the gingerbread better in dollops into the prepared pan. Use one-fourth of the reserved cream cheese mixture to fill in the empty spaces. Dollop the remaining gingerbread batter on top of the cream cheese mounds. Fill in with another one-fourth of the cream cheese mixture. Swirl with the flat edge of a knife to marbleize the batters (be careful not to overmix). Smooth the remaining cream cheese mixture over the top.
• Bake in the middle of the oven for 50 minutes, or until the top of the cake begins to crack in the center. (The cake may be lumpy since the gingerbread rises and the cheesecake sinks). Let cool to room temperature.
• Remove the sides of the springform pan, cover and refrigerate. Serve chilled.

GINGERBREAD WITH LEMON TOPPING

Steps:

• Heat oven to 325°F. Spray 9x5-inch or 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
• Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.

GINGERBREAD WITH LEMON SAUCE

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, molasses and water. Combine the flour, cinnamon, baking soda, ginger and salt; gradually add to creamed mixture and mix well. , Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 5-6 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted in the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. , In a 1-qt. microwave-safe bowl, combine the sugar, butter and water. Microwave, uncovered, on high for 1-2 minutes or until butter is melted and mixture begins to boil; stir. , Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 45 seconds. Stir in lemon juice and zest. Cook 45 seconds longer or until slightly thickened. Serve with the gingerbread.

CHOCOLATE-SWIRL GINGERBREAD

Steps:

• Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
• Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.
• Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
• Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

GINGERBREAD SCONES WITH LEMON BREAKFAST CREAM

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, combine sugar,flour, oatmeal, baking powder, ginger, cinnamon, & nutmeg. Stir in margarine until crumbly.
• In a small bowl, combine milk, egg whites and molasses. Add to dry ingredients and mix.
• Add dough onto a floured surface; knead gently up to 10 times.
• Flatten dough to about 3/4-inch thickness. Cut with round biscuit cutter.
• Place on ungreased cookie sheet. Sprinkle tops of scones with reserved 1 teaspoon sugar.
• Bake for 9 to 11 minutes or until golden brown.
• While cooking, begin making the Lemon Breakfast Cream.
• Place cheese and lemonade concentrate into blender or food processor and blend until smooth. Serve on top of warm scones and enjoy!

LEMON SWIRL GINGERBREAD

Steps:

• Preheat oven to 350 degrees F.
• Beat cream cheese, sugar and egg with electric mixture until smooth.
• Fold in lemon curd.
• In a separate bowl, prepare gingerbread according to package directions.
• Grease an 8 inch square pan; add half of the gingerbread batter.
• Place spoonfuls of lemon mixture over the batter, then pour remaining gingerbread batter over lemon mixture.
• Swirl a knife through the batter to marble, bringing some lemon mixture to the top of the batter.
• Bake for 35 minutes or until cakes tests as done.
• Cool on a wire rack.
• Sift powdered sugar over cake before serving.