Gingerbread Made With Sour Cream Recipes

GUINNESS GINGERBREAD

Steps:

• Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
• Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
• Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
• Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
• Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
• Let the gingerbread cool before cutting into slices or squares.

SOUR CREAM GINGERBREAD

Steps:

• Heat cream, then add butter and molasses and stir in beaten egg. Sift flour with salt, sugar, soda and spices and blend into cream mixture. Bake in a greased 8-inch square pan in a 350 degrees F oven for 30 minutes. Recipe Source: "The Hutchinson News Cookbook" (Kansas, 1958)

MAPLE-SOUR CREAM GINGERBREAD CAKE

Steps:

• Preheat the oven to 350°F. Combine the egg, maple syrup, molasses, sour cream and vanilla in a medium-sized bowl.
• Sift the flour, baking soda, salt, ginger, cinnamon, allspice and cloves together in a separate bowl. Stir in the liquid ingredients and mix until smooth.
• Add the melted butter and and combine thoroughly. Pour the batter into a buttered 9-inch square pan. Bake for 30 to 35 minutes, remove from the oven and cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
• To serve, frost, dust with powdered sugar or top with whipped cream.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

SOUR CREAM GINGER COOKIES

Steps:

• Cream butter, sugar and salt.
• Add molasses and ginger; stir in egg.
• Add sour cream and mix thoroughly.
• Sift flour, baking powder, baking soda, cinnamon and cloves together and add to butter mixture.
• Refrigerate several hours.
• Drop cookie method:.
• Roll 1-2 tsp dough into ball.
• Roll in granulated sugar.
• Place on greased cookie sheet.
• Bake at 375F for 10-15 minutes.
• Rolled/Cut cookie method:.
• Roll out on slightly floured board to about 1/2 inch thickness.
• Cut into desired shapes.
• Bake at 375F for 10-15 minutes on greased cookie sheet.

GINGER-CREAM BARS

Steps:

• Preheat oven to 350°. Cream butter and granulated sugar. Sift together flour, salt, baking soda and spices; add to creamed mixture. Add eggs, 1 at a time, beating well after each addition, and molasses. Blend in coffee. Spread in a 15x10x1-in. baking pan. , Bake 20-25 minutes. Cool. For frosting, cream butter and cream cheese; add confectioners' sugar and vanilla. Spread over bars. If desired, top with nuts.

GINGERBREAD MADE WITH SOUR CREAM

Steps:

• Preheat oven to 350°F (180 C).
• Grease and flour a 9-inch square pan.
• Beat butter and sugar until creamy.
• Beat in molasses, lemon zest, then beat in eggs 1 at a time.
• Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water.
• Scrape batter into prepared pan and bake for 40 -45 minutes, until a tester inserted in the centre of the cake comes out clean.
• Cool cake for 20 minutes, before turning out on a cooling rack to cool completely.
• Then enjoy with some sweetened cream or a nice lemon sauce.