CHOCOLATE CHIP GINGERBREAD WITH ORANGE HARD SAUCE
Rich gingerbread, a classic holiday dessert especially when served with ultra-rich sauce, gets an easy boost from chocolate chips.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 9
Number Of Ingredients 16
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.
Nutrition Facts : Calories 445, Carbohydrate 56 g, Cholesterol 115 mg, Fat 4, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1/9 of Recipe, Sodium 440 mg, Sugar 32 g
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.
ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET-AND-SOUR ORANGE SAUCE
I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 19m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
- Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
- Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g
WARM ORANGE SAUCE
I created this because I had made Trishie's Chocolate and Orange Bread Pudding from this site, and felt like this would enhance her recipe and give me more of that orange flavor I was wanting. Use to serve on a warm bread pudding. Crepes or a pound cake would be good also.
Provided by Avon- status quo PRO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
- Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
- Remove sauce from heat and stir in orange peel and triple sec. Serve warm.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 22.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 43.1 mg, Sugar 17.7 g
ORANGE CREAM SAUCE
The original of this make-over recipe was found on ZAAR, but I wanted a more intense orange flavor and a thinner sauce.
Provided by Sydney Mike
Categories Sauces
Time 20m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a deep sauce pan, combine sugar, orange juice and orange zest.
- Bring to a boil over high heat; cook 5 minutes, stirring almost constantly, being careful not to burn the mixture.
- Momentarily remove the pan from the heat; add the whipping cream, stirring to mix well.
- Return the pan to the stove; bring to a boil, cooking for 2 minutes and stirring constantly.
- Remove from heat; add the extract. Stir to combine well.
- Cool and serve warm or cold over pound cake, ice cream, or whatever!
Nutrition Facts : Calories 133.4, Fat 8.9, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.3, Carbohydrate 13.3, Fiber 0.1, Sugar 12.2, Protein 0.7
ORANGE HARD SAUCE
I use this on my bread puddings. I love to pour it directly from the stove over the entire pudding, then let it cool a bit and thicken up before serving. I use the cranberries instead of the raisins when I pair it with Susan's Pumpkin Bread Pudding.
Provided by Susan Feliciano @frenchtutor
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- Heat butter, sugar, and cream over low heat until butter is melted.
- Stir in orange juice, zest, and salt. Bring to a boil and process at a full rolling boil for 2 minutes. Remove from heat and stir in raisins or dried cranberries (and angostura bitters, if used).
- You may now pour this sauce directly over a bread pudding or other dessert. Or, place in serving container and allow to cool before spooning over desserts.
ORANGE SAUCE
Provided by Isabel Costa
Categories quick, sauces and gravies, dessert
Time 20m
Yield 1 9-inch cake
Number Of Ingredients 6
Steps:
- Combine butter, sugar, corn syrup and orange juice in saucepan and cook over low heat, stirring constantly until sugar is dissolved. Bring mixture to boil and cook 5 minutes. Watch carefully to keep from boiling over.
- Remove from heat and stir in sour cream and pecans.
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