JOY OF BAKING GINGERBREAD CAKE RECIPES
GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE RECIPE: HOW ...
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.—Joy Sparks, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 9 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 497 calories, FatContent 17g fat (11g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 353mg sodium, CarbohydrateContent 83g carbohydrate (51g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
GINGERBREAD COOKIES RECIPE - NYT COOKING
These traditional cookies came to The Times by way of Jennifer Steinhauer in an article about her grandmother's beloved Christmas cookie recipes. Isabelle Steinhauer would bake between “15 and 20 varieties each season: cream cheese wreaths shot from a cookie press; papery wafers carefully dipped in colored sugar; elaborate cutout cookies of nursery rhyme characters, their eyes fashioned from metallic dragées that the F.D.A. has written off as inedible; all manner of confections with nuts.” There's nothing fancy about these gingerbread cookies, but they are tender, gently spiced (feel free to add more to taste) and completely wonderful with a glass of cold milk. If you don't like using shortening, some readers have had good luck using half solid coconut oil and half softened butter instead.
Provided by Jennifer Steinhauer
Total Time 1 hours
Yield 3 dozen cookies
Number Of Ingredients 12
Steps:
- In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
- Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.
Nutrition Facts : @context http//schema.org, Calories 149, UnsaturatedFatContent 4 grams, CarbohydrateContent 23 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 132 milligrams, SugarContent 11 grams, TransFatContent 1 gram
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