Maple Syrup Gingerbread Recipes

MAPLE SYRUP GINGERBREAD

Steps:

• Grease an 7 x 11 cake pan and line with parchment or waxed paper; preheat oven to 350°F.
• Sift dry ingredients together.
• Blend syrup, cream and egg together; stir into dry ingredients, beating well.
• Add butter and blend well.
• Pour into prepared cake pan and bake for 30 minutes or until cake tests done.

MAPLE SYRUP GINGERBREAD

Steps:

• Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour; tap out excess.
• Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat.
• Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl.
• Combine the butter and sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
• With the mixer on med-low speed, pour the buttermilk mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
• Decrease mixer speed to low; add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
• After the last addition, mix for 30 seconds on medium speed.
• Stir in the blueberries.
• Scrape the batter into the prepared pan and smooth the top with a spatula.
• Bake the cake until it is golden and a pick comes out clean, 35-40 minutes.
• Let the cake cool in the pan for about 5 minutes; invert it onto a wire rack, then turn it right side up on a rack to cool completely.
• Icing- Whisk together the lemon juice and powdered sugar.
• Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides.
• Let stand until the icing firms up, about 30 minutes.
• Cut into 9 squares and serve.
• Store uneaten cake in a cake keeper.

EARL GREY-MAPLE GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch baking pan.
• Whisk eggs, maple syrup, sour cream, and butter together in a bowl. Whisk flour, tea, ginger, baking soda, and salt together in a large bowl; pour egg mixture into flour mixture and stir until all ingredients are moist. Spread cake mixture evenly into prepared pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes; remove pan to cool on a wire rack before cutting into squares, about 30 minutes.

MAPLE-GINGERROOT VEGETABLES

Steps:

• Place the first 7 ingredients in a large bowl; add the oil, ginger, salt and pepper. Toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. , Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake until vegetables are tender, 20-25 minutes longer, stirring once more.

GINGERBREAD-SPICED SYRUP

Steps:

• Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes., Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.

DARK GINGERBREAD WITH MAPLE WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
• Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
• Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
• Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.

MAPLE BOURBON GINGER SPLASH

Steps:

• Put some maple syrup on a saucer and put some sugar on a second saucer.
• Dip the rim of a double old-fashioned glass in the syrup, then dip it in the sugar. Once the rim is all coated in sugary goodness, add a few ice cubes, and set aside.
• Now, it's time to get shakin'. Add the bourbon, maple syrup and lemon juice in a cocktail shaker filled with ice and do what you do best: Shake it.
• Pour the drink into the prepared glass. Add a splash of ginger beer -- I like a little sparkle in there. Stop making fun of me.
• Peel a small piece of lemon rind using a vegetable peeler. Twist the rind and toss it in the glass. Enjoy!