Upside Down Gingerbread With Cranberries And Pineapple Recipes

GINGERBREAD REINDEER

Steps:

• Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended.
• Beat the granulated sugar and butter with an electric mixer in a large bowl starting on low speed and increasing to medium, scraping down the sides of the bowl as needed, until pale and fluffy, about 3 minutes. Beat in the molasses until combined, then beat in the egg (the mixture will look curdled). Reduce the speed to low and beat in the flour mixture a little at a time until the mixture comes together. Then increase the speed to medium and beat until well incorporated and a sticky dough forms. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Keeping one disk refrigerated, roll the other disk on a well-floured surface to a thickness of 1/8 inch, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out cookies as close together as possible. Pull away the extra dough around each shape and use a small spatula to transfer them to the prepared baking sheets, spacing them about 1 inch apart. Gather together the scraps, leaving behind the excess flour, knead a few times to form a smooth dough again and reroll in the same way. (If there are any pieces of stuck dough on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.)
• Bake the cookies in the center of the oven racks, rotating them from top to bottom and front to back halfway through, until slightly firm to the touch but not brown, about 12 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool. Repeat the process with the remaining dough.
• Meanwhile, make the royal icing for decorating. Combine the confectioners' sugar and meringue powder in a large bowl. Add 6 tablespoons water and beat with an electric mixer on low until the icing thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the icing sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth it out.)
• Spoon about 1/3 cup of icing into each of 3 separate bowls (cover any remaining icing with plastic wrap and reserve in case you need more). Leave 1 bowl white. Dye the second bowl black and the third light brown. Thin out the light brown icing with 1 teaspoon water. Transfer the icing to separate resealable plastic bags. Snip a very tiny hole in the corner of the white and black icing bags, and snip a larger hole in the corner of the light brown icing bag.
• Place each cookie right side up in front of you. With the black icing, pipe an outline around the head of each cookie, around the arms and across the chest with a bowed line. Turn the gingerbread man upside down so it is standing on its head; now you can see the shape of the reindeer's head. Pipe black antlers coming out of the top of the head, over the gingerbread man's legs and feet.
• Using the loose light brown icing, flood each reindeer's head, using a toothpick to nudge the icing into any tight spots. Place a red cinnamon candy in the center of each face for the nose. Dry until set, 40 minutes to 1 hour.
• Once the brown base has dried, pipe on the rest of the face. Pipe 2 white dots above the nose for the whites of the eyes, and 2 white dots on the underside of the ears for downy fur. Use the black icing to pipe a smiling mouth and eyebrows. Once the white icing has slightly dried, pipe in black pupils. Give your reindeer some personality! Let the icing dry until hardened, 1 hour or ideally overnight.
• The cookies can be stored in an airtight container for up to 3 days, but are best eaten fresh.

FRESH CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
• Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
• Mix flour, baking powder, and salt together in a bowl.
• Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
• Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
• Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
• Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
• Cut the cooled cake into wedges and top with whipped cream.

UPSIDE DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
• Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
• Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
• Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
• Allow to cool completely in the pan before inverting on a serving dish and removing pan.

GINGERBREAD 7 LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Press dough in bottom of pan.
• Bake 15 minutes. Pour condensed milk evenly over surface. Sprinkle white vanilla baking chips, pecans, cranberries and coconut evenly over top. Bake 18 to 20 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.

PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE

Steps:

• For topping:
• Preheat oven to 350°F. Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
• For cake:
• Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.

CRANBERRY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9-in. baking pan. Top with pineapple slices. Place a whole cranberry in the center of each pineapple; sprinkle remaining cranberries around pineapple., For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and allspice; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.

PINEAPPLE UPSIDE-DOWN GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Drain pineapple slices; reserve 1/2 cup syrup.
• In 10-inch cast iron skillet, melt 1/4 cup margarine.
• Remove from heat.
• Add 1/2 cup brown sugar and stir until blended.
• Arrange pineapple slices in skillet.
• Place 1 cherry in center of each slice.
• In large mixer bowl, beat remaining 1/4 cup margarine and 1/2 cup brown sugar until light and fluffy.
• Beat in egg and molasses.
• In small bowl, combine flour, baking soda, ginger, cinnamon and salt.
• In small saucepan, bring reserved pineapple syrup to a boil.
• Add dry ingredients to creamed mixture alternately with hot syrup.
• Spread evenly over pineapple slices in skillet.
• Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean.
• Let stand in skillet on wire rack 5 minutes.
• Invert onto serving plate.

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD

Steps:

• For topping:
• Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
• Cut off one 1/3-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into 1/3-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.
• For cake:
• Whisk first 6 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs, 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.

GINGERBREAD PINEAPPLE UPSIDEDOWN CAKE

Steps:

• 1. Preheat oven to 350 degrees. Melt 6 tablespoons of butter in 10 in. cast iron skillet, or heavy ovenproof pan, over medium heat. Swirl melted butter to coat sides of pan.
• 2. Remove from heat, stir in 1 cup brown sugar, then add pineapple in one layer. Set aside.
• 3. Stir together the flour, ginger, cinnamon, cloves, baking soda and salt in a large bowl. Set aside.
• 4. Melt the other 6 tablespoons of butter in a small pan. Remove from the heat and stir in hot water, molasses and the 1/2 cup brown sugar. Whisk in the egg.
• 5. Add the butter mixture to the flour mix. Stir until well blended. Gently pour over the pineapple in the skillet.
• 6. Bake 35 - 40 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a round dish. Serve warm or room temperature.

INDIVIDUAL GINGERBREAD-APPLE UPSIDE-DOWN CAKES

Steps:

• Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4 cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.
• Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
• Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.
• Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.

PINEAPPLE UPSIDE-DOWN GINGERBREAD

Steps:

• Heat oven to 350°F. In 9-inch round pan, mix 2 tablespoons of the melted butter and the brown sugar; spread evenly to cover bottom of pan. Cut pineapple slices in half; arrange 4 halves over brown sugar mixture in center of pan. Cut remaining halves in half again; arrange pieces around edge of pan.
• In large bowl, mix flour, sugar, ginger, baking soda, cinnamon, nutmeg and salt. With spoon or wire whisk, beat in remaining 6 tablespoons melted butter, 1/4 cup reserved pineapple juice and all remaining gingerbread ingredients until smooth. Spoon batter carefully over pineapple; spread to cover.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Run knife around side of pan to loosen. Place heatproof serving plate, upside down, over pan. Turn plate and pan over; remove pan. Cut into wedges. Serve with whipped cream and cherries.