Gingerbread With Cider Sauce Recipes
GINGERBREAD CAKE WITH BROWN SUGAR SAUCE
A delightful discovery I made in my Company's Coming 'Lunches' cookbook. The original recipe includes a lemon sauce, but we prefer brown sugar sauce with a generous dollop of whipped cream rather. Or a scoop of vanilla ice cream. Mmm, and the smell... **Update Aug '09: Forget brown sugar sauce! Make a double recipe as a sheet cake (bake for only 20 minutes @ 325) with a double recipe of Recipe#127144! I don't know why I haven't updated this sooner -- I've been making it this way for at least the last 2 years already!!
Provided by Swan Valley Tammi
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
- Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
- Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
- Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
- Serve warm with brown sugar sauce. (Freezes well).
- For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
- Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.
Nutrition Facts : Calories 395.9, Fat 12.9, SaturatedFat 1.1, Cholesterol 20.7, Sodium 422.7, Carbohydrate 67.9, Fiber 0.7, Sugar 45.4, Protein 3.3
GINGERBREAD WITH CIDER SAUCE
From Bon Appetit, October 1997. "The cider sauce adds an extra spark of ginger to this old-fashioned cake."
Provided by swissms
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Make cake:.
- Preheat oven to 350°F Spray 10-inch-diameter Bundt pan (12-cup capacity) with vegetable oil spray.
- In medium bowl, whisk together flour, sugar, ginger, baking soda and salt.
- In large bowl, whisk together molasses, applesauce, oil and egg. Add dry ingredients and stir until well blended.
- Whisk in 1/2 cup boiling water.
- Pour batter into prepared pan (batter will fill only half of pan).
- Bake until cake begins to pull away from sides of pan and tester inserted near center comes out clean, about 35 minutes.
- Transfer to rack and cool in pan 30 minutes. Invert cake onto platter and cool to lukewarm, at least 15 minutes.
- Dust cake with powdered sugar. Cut into 12 wedges. Serve warm or at room temperature with sauce.
- Make sauce:.
- Whisk sugar and cornstarch in heavy small saucepan to blend.
- Gradually whisk in cider. Whisk over medium heat until sauce boils and thickens, about 3 minutes. Remove from heat.
- Whisk in lemon juice and ginger.
Nutrition Facts : Calories 231.6, Fat 7.4, SaturatedFat 1.1, Cholesterol 15.5, Sodium 268.2, Carbohydrate 39.1, Fiber 0.6, Sugar 16.8, Protein 2.5
APPLE GINGER PIE WITH CIDER-BOURBON SAUCE
Steps:
- For Crust :
- Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour.
- For Filling:
- Preheat oven to 400°F. Toss first 6 ingredients together in bowl.
- Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour.
- Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.
- For the cider-bourbon sauce:
- Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving.
GINGERBREAD WITH CIDER SAUCE
Categories Bread Cake Fruit Ginger Dessert Bake Christmas Kid-Friendly Apple Fall Winter Healthy Christmas Eve Molasses Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 19
Steps:
- Make cake:
- Preheat oven to 350°F. Spray 10-inch-diameter Bundt pan (12-cup capacity) with vegetable oil spray. Whisk flour, sugar, ginger, baking soda and salt in medium bowl to blend. Whisk molasses, applesauce, oil and egg in large bowl to blend. Add dry ingredients and stir until well blended. Whisk in 1/2 cup boiling water. Pour batter into prepared pan (batter will fill only half of pan).
- Bake until cake begins to pull away from sides of pan and tester inserted near center comes out clean, about 35 minutes. Transfer to rack and cool in pan 30 minutes. Invert cake onto platter and cool to lukewarm, at least 15 minutes.
- Make sauce:
- Whisk sugar and cornstarch in heavy small saucepan to blend. Gradually whisk in cider. Whisk over medium heat until sauce boils and thickens, about 3 minutes. Remove from heat. Whisk in lemon juice and ginger.
- Dust cake with powdered sugar. Cut into 12 wedges. Serve warm or at room temperature with sauce.
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Category Low-Carb Chicken RecipesCalories 288 per servingTotal Time 35 mins
- Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
- Add the remaining 1 tablespoon oil, pear and shallot to the pan. Cook, stirring occasionally, until just softened, 1 to 2 minutes. Add cider; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the cider is reduced by about half, about 45 seconds. Add broth, ginger, sage and the remaining 1/4 teaspoon each salt and pepper; bring to a boil. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.
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From pillsbury.com
4.5/5 (3)Category DessertServings 8Total Time 1 hr 45 mins
- Heat oven to 450°F. Place cookie sheet in oven while oven preheats. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Bake on preheated cookie sheet 7 minutes.
- Meanwhile, in large bowl, mix 1/2 cup brown sugar, the ginger, cornstarch and cinnamon until blended. Add apples; toss until evenly coated.
- In crust-lined pan, arrange apples in concentric circles, overlapping slices and using all of apples, beginning at outside edge and working toward center.
- Cover top of tart with foil; place on preheated cookie sheet. Bake 40 minutes. Remove foil; bake 8 to 10 minutes longer or until apples are tender and crust is golden brown. Place tart pan on cooling rack; cool 30 minutes while making sauce.
GINGERBREAD CIDER | THE RECIPE CRITIC
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Reviews 2Category DrinksCuisine AmericanTotal Time 25 mins
- Pour the apple cider in a big pot. Turn the stove on medium low, but don’t allow it to get too hot.
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5/5 (1)Total Time 25 minsCategory DessertCalories 77 per serving
- Whisk all ingredients together in a heavy-bottom, medium saucepan and bring to a boil. Reduce heat and simmer 20 minutes or until sauce thickens and darkens.
- The sauce will separate when cold; when ready to use, heat in a saucepan or microwave and serve warm.
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- 1 Preheat your oven to 350°F (180°C). Spray the baking dish with vegetable oil and line it with parchment paper. Put a kettle on to boil.
- 3 Place the brown sugar, molasses, and honey in a stand mixer bowl. Mix on medium speed for about 1 minute. Scrape down the sides of the bowl.
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3/5 (2)Calories 335 per servingServings 10
- Combine the currants, dates, crystallized ginger, rum, and vanilla extract in a small bowl, and let stand 30 minutes, stirring occasionally.
- Beat egg whites and egg at medium speed of a mixer until foamy. Gradually add the brown sugar, beating until well-blended. Add the molasses, and beat well.
- Combine the flour, ground ginger, and next 7 ingredients (flour through pepper), and stir well. Combine pumpkin, buttermilk, oil, and melted margarine, and stir well. Add the flour mixture to egg mixture alternately with pumpkin mixture, beginning and ending with flour mixture; mix well after each addition. Fold in the rum-dried fruit mixture.
- Spoon batter into a 9 1/2-inch quiche dish coated with cooking spray. Bake at 375° for 55 minutes or until a wooden pick inserted in the center comes out clean; let pie cool for 30 minutes on a wire rack. Serve warm with Cider-Lemon Sauce.
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Ratings 6Category DessertCuisine AmericanTotal Time 1 hr 40 mins
- Preheat oven to 325 degrees. Prepare a 9 x 9 pan with parchment paper. Spray with cooking spray.
- Combine butter and sugars in a medium saucepan over medium-low heat; allow butter to melt and sugar to dissolve. Stir constantly until butter begins to turn light brown (around 5 minutes).
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