WHAT FRUIT GOES WITH GINGER RECIPES

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GINGERBREAD WITH FRESH FRUIT RECIPE - FOOD.COM



Gingerbread With Fresh Fruit Recipe - Food.com image

What a wonderful gingerbread - the flavor is just delicious - and with any fresh fruit, my favorite is Kiwi, or peaches, it's just super.

Total Time 40 minutes

Prep Time 0S

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup shortening
1/2 cup brown sugar
1 egg
2/3 cup molasses
2 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon clove
1 cup boiling water

Steps:

  • Mix together shortening, sugar and egg. Blend in molasses and water. Sift together dru ingredients and stir in beating until smooth. Pour into 9-inch square pan. Bake at 325F for 40-50 minutes.
  • When cooled, serve with your favorite fruit, or fruit cocktail.

Nutrition Facts : Calories 534.4, FatContent 18.5, SaturatedFatContent 4.6, CholesterolContent 35.2, SodiumContent 753.6, CarbohydrateContent 86.8, FiberContent 1.7, SugarContent 38.7, ProteinContent 6.5

FRESH GINGER CHEESECAKE | BETTER HOMES & GARDENS



Fresh Ginger Cheesecake | Better Homes & Gardens image

From its gingersnap crust to the fresh ginger in the filling and the optional crystallized ginger on top, this is the sort of dessert ginger lovers crave. It's a gorgeous way to finish off Thanksgiving or Christmas dinner.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 7 hours 20 minutes

Prep Time 30 minutes

Number Of Ingredients 15

1 cup finely crushed gingersnaps (18 to 20 cookies)
¼ cup butter, melted
3 8 ounce packages cream cheese, softened
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons grated fresh ginger
1 teaspoon lemon juice
1 teaspoon vanilla
? teaspoon salt
¼ cup whipping cream
3 eggs, slightly beaten
1 8 ounce carton dairy sour cream
2 tablespoons sugar
? cup caramel ice cream topping
Crystallized ginger, cut in strips (optional)

Steps:

  • Preheat oven to 350 degrees F. Stir together crushed gingersnaps and the melted butter. Press onto bottom of a 9-inch springform pan. Bake in the preheated oven for 5 minutes.
  • For filling, in a large bowl, beat cream cheese with electric mixer on low to medium speed until smooth. Beat in the 1 cup sugar, the flour, ginger, lemon juice, vanilla, and salt. Beat in whipping cream just until combined. Stir in eggs (do not beat). Pour into crust-lined pan. Place on a shallow baking pan.
  • Bake in the preheated oven about 45 minutes or just until center is set. In a small bowl, stir together the sour cream and the 2 tablespoons sugar. Using a spoon, spread mixture evenly over top of baked cheesecake. Cool in pan on wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover; chill in refrigerator for at least 4 hours or up to 24 hours.
  • Just before serving, warm the caramel topping and spoon over top of cheesecake, allowing some to drip down sides. If desired, top with strips of crystallized ginger. Makes 12 servings.

Nutrition Facts : Calories 448 calories, CarbohydrateContent 35 g, CholesterolContent 141 mg, FatContent 32 g, ProteinContent 7 g, SaturatedFatContent 19 g, SodiumContent 349 mg

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