Fairy Gingerbread

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sugar
     1/2  cup           Butter
   2      each          Eggs
   1      cup           Milk
   1      cup           Molasses
   2 1/2  cups          Flour
     1/2  teaspoon      Soda
   1      tablespoon    Ginger

Preheat oven to 350 degrees.  Grease a shallow pan. Cream sugar and butter.
Add eggs, milk and molasses, mixing thoroughly. Sift flour, soda and ginger.
Sift again into creamed mixture.  Beat well. Pour into pan. Bake 45 mins.

                         First Prize Gingerbread

Recipe By     :  THE DESSERT SHOW SHOW #DS3193
Serving Size  : 1    Preparation Time :0:00
Categories    : Dessert Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           butter
     1/2  Cup           brown sugar
   1      Cup           molasses
     1/2  Cup           warm milk
   2      Tablespoons   ground ginger
   1      Teaspoon      cinnamon
   1      Teaspoon      mace
   1      Teaspoon      nutmeg
   2      Ounces        brandy -- (2 to 3)
   3                    eggs
   3      Cups          flour
   1      Teaspoon      cream of tartar
   1      Large         orange juice and rind grated
   1      Teaspoon      baking soda
     1/4  Cup           warm water
   1      Cup           raisins

    Preheat oven to 350. Cream butter and brown sugar.
Add molasses, warm milk, ginger, cinnamon, mace and nutmeg.
Stir in brandy. Beat eggs until very light and thick.
Sift flour and cream of tartar.
Add flour mixture and eggs alternately to sugar mixture
. Mix in orange juice and rind.  
Dissolve baking soda in 1/4 cup warm water.
Add soda to bread mixture and beat until very light.
Add raisins. Bake in loaf pan or muffin tins for about 30 minutes.

         First Prize Gingerbread

Recipe By     :  THE DESSERT SHOW SHOW #DS3193
Serving Size  : 1    Preparation Time :0:00
Categories    : Dessert Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           butter
     1/2  Cup           brown sugar
   1      Cup           molasses
     1/2  Cup           warm milk
   2      Tablespoons   ground ginger
   1      Teaspoon      cinnamon
   1      Teaspoon      mace
   1      Teaspoon      nutmeg
   2      Ounces        brandy -- (2 to 3)
   3                    eggs
   3      Cups          flour
   1      Teaspoon      cream of tartar
   1      Large         orange juice and rind grated
   1      Teaspoon      baking soda
     1/4  Cup           warm water
   1      Cup           raisins

    Preheat oven to 350. Cream butter and brown sugar.
Add molasses, warm milk, ginger, cinnamon, mace and nutmeg.
Stir in brandy. Beat eggs until very light and thick.
Sift flour and cream of tartar.
Add flour mixture and eggs alternately to sugar mixture
. Mix in orange juice and rind.  
Dissolve baking soda in 1/4 cup warm water.
Add soda to bread mixture and beat until very light.
Add raisins. Bake in loaf pan or muffin tins for about 30 minutes. 

                    Gingerbread Cake with Raisin Sauce

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Apples

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       c            All-purpose flour
   2       ts           Ground ginger
   2       ts           Ground cinnamon
   1       t            Grond cloves
     1/2   ts           Salt
     1/2   ts           Baking powder
     1/4   ts           Grated nutmeg
   2       ea           Eggs
     1/4   c            Butter (1/2 stick),softened
     1/3   c            Lard, softened
   1       c            Buttermilk
   1       t            Baking soda, dissolved in
                        -1/4 cup boiling water
                        MMMMM------------------------RAISIN -- �?BR>                        SAUCE----------------------------
   3 1/3   c            Water
     2/3   c            Dark raisins
     1/3   c            Granulated sugar
     1/4   c            Brown sugar
   3       tb           Fresh lemon juice
     1/2   ts           Grated nutmeg
           pn           Salt
     1/4   c            Butter (1/2 stick)
   3       tb           Cornstarch

  Preheat oven to 350 degrees. Grease 9 x 12" cake pan. Sift the flour
  with the ginger, cinnamon, cloves, salt, baking powder, and nutmeg
  and set aside. In a small bowl beat the eggs and set aside. In a
  large mixer bowl, beat the butter and lard together; add the sugar
  and blend well, about 3 minutes longer. Add the beaten eggs and
  molasses and blend. Add the flour mixture alternatively with the
  buttermilk (flour first and last); do not overmix. Blend in the
  baking soda mixed with the 1/4 cup boiling water. Pour the batter
  into the greased pan and level. Bake for 30 minutes or until the top
  of the cake springs back when touched lightly with a fingertip.
 
  As the cake is cooling a bit combine 3 cups of water, raisins, lemon
  juice, sugars, nutmeg and salt in a medium saucepan. Simmer,
  uncovered, for 15 minutes. Add the butter and stir until it melts. In
  a small bowl, combine the cornstarch and remaining 1/3 cup water. Add
  it to the bubbling sauce and cook until the sauce thickens. Serve
  gingerbread cake squares warm with the hot raisin sauce over the top.

                 Gingerbread with Hot Buttered Rum Sauce

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CAKE-----
   1 1/2                Sticks margarine
   2      cups          Brown sugar
   2      cups          Flour
   1      teaspoon      Soda
   1      tablespoon    Ginger
   2      teaspoons     Cinamon
   1      teaspoon      Nutmeg
   2                    Eggs
   1      cup           Buttermilk
     1/2  cup           Pecans -- chopped
                        -----HOT BUTTERED RUM SAUCE-----
   1      cup           Sugar
     1/2  cup           Evaporated milk
     1/2  cup           Margarine -- melted
   3      tablespoons   Rum

CAKE ~~~~ Cream margarine and brown sugar. Add flour gradually.
Set aside one cup of this mixture. To remainder, mix in soda and spices.
Add eggs and combine well. Stir in buttermilk. Pour into an ungreased 12 x 8 1/2" pan.
Sprinkle reserved mixture over top, then pecans. Bake for 30 to 40 minutes at 350.

HOT BUTTERED RUM SAUCE
Heat sugar and milk to boiling point.
Beat in melted margarine with mixer.
Add rum. Cook until slightly thick. Top squares of gingerbread with sauce.

               Golden Raisin Gingerbread W/ Ginger Frosting

Recipe By     : The Dessert Show
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Gingerbread:
     2/3  cup           packed dark brown sugar
     2/3  cup           molasses
     2/3  cup           boiling water
     1/4  cup           unsalted butter -- room temperature,
                        cut into chunks (1/2 stick)
   1      tsp.          baking soda
   1      large         egg -- beaten
     1/2  cup           raisins
   5 1/2  cups          all-purpose flour
   1      tsp.          ground cinnamon
   1      tsp.          ground ginger
     1/2  tsp.          ground cloves
     1/4  cup           finely chopped candied ginger
                        Frosting:
     1/4  cup           unsalted butter -- room temperature
     1/4  lb.           cream cheese -- room temperature
                        (1/2 of an 8 oz package)
   5 1/2  cups          powdered sugar -- sifted
   2      tsp.          vanilla extract
     1/4  cup           finely chopped candied ginger

Gingerbread: preheat oven to 350. Butter & flour 9 inch    
square baking pan.                                         
In large bowl, combine sugar, molasses, boiling water &    
butter. Blend w/mixer on low speed. Add baking soda, egg & 
raisins. Blend well. In smallbowl, sift together flour,    
cinnamon, ginger & cloves. Stir into molassesmixture. Add  
candied ginger.  Mix gently. Pour batter into baking pan.  
Bake till toothpick inserted comes out clean, about 35-40  
minutes. Coolcompletely.                                   
                                                           
Frosting:                                                  
in small bowl, beat together butter & cream cheese till    
smooth. Add sugar.                                         
Beat till smooth. Mix in vanilla & candied ginger.         
Chill 15 minutes before frosting gingerbread.

                           Honeyed Gingerbread

Recipe By     :
Serving Size  : 9    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          Flour -- sifted
     1/3  cup           Sugar
   1      teaspoon      Baking soda
   1      teaspoon      Ginger
   1      teaspoon      Ground cinnamon
     1/4  teaspoon      Salt
     1/2  cup           Light molasses
     1/2  cup           Honey
     3/4  cup           Hot water
     1/2  cup           Shortening
   1                    Egg

Sift together flour, sugar, baking soda, ginger, cinnamon,
and salt into large mixer bowl. Add molasses, honey, hot water, shortening, and egg.
Beat at low speed 30 seconds, scraping bowl constantly.

Beat at medium speed 3 minutes, scraping bowl occasionally. Turn into greased 9" square pan.

Bake in 325 oven 50 to 55 minutes or until cake tests done. Serve warm.

               Honeyed Gingerbread

Recipe By     :
Serving Size  : 9    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          Flour -- sifted
     1/3  cup           Sugar
   1      teaspoon      Baking soda
   1      teaspoon      Ginger
   1      teaspoon      Ground cinnamon
     1/4  teaspoon      Salt
     1/2  cup           Light molasses
     1/2  cup           Honey
     3/4  cup           Hot water
     1/2  cup           Shortening
   1                    Egg

Sift together flour, sugar, baking soda, ginger, cinnamon,
and salt into large mixer bowl. Add molasses, honey, hot water, shortening, and egg.
Beat at low speed 30 seconds, scraping bowl constantly.

Beat at medium speed 3 minutes, scraping bowl occasionally. Turn into greased 9" square pan.

Bake in 325 oven 50 to 55 minutes or until cake tests done. Serve warm.

                         Maple Syrup Gingerbread

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Gingerbread:
   1                    egg -- beaten
   1      cup           maple syrup
   1      cup           sour cream
   2 1/3  cups          all-purpose flour -- sifted
   1      teaspoon      baking soda
   2      teaspoons     ground ginger
     1/2  teaspoon      salt
   4      tablespoons   butter -- melted
                        Maple Frosting:
     3/4  cup           brown sugar, packed
   2 1/2  tablespoons   water
   1                    egg white
     1/4  teaspoon      maple flavoring

     Preheat oven to 350 degrees.  Butter an oblong pan.  In
a medium bowl, combine egg, maple syrup and sour cream.    
Sift together twice the flour, baking soda, ginger and salt into a large bowl.
  Stir the syrup mixture into the flour mixture, beating until smooth.
Add the melted butter and beat thoroughly.
Pour into prepared pan and bake for about 30 minutes. 
Cool on a wire rack.  Frost with Maple Frosting
. For Maple Frosting:  Cook sugar, water and egg white in
the top of a double boiler, beating constantly for about 7 minutes,
or until mixture stands up in peaks.
Remove from heat and add maple flavoring. 
Beat until of spreading consistency.

           Oatmeal Gingerbread

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        Flour
   2      ounces        Oatmeal
   2      ounces        Brown sugar -- soft
   2      ounces        Butter
   2      tablespoons   Black treacle
   1      teaspoon      Ginger -- ground
   1      large         Egg -- beaten
   1      teaspoon      Bicarbonate of soda
   1      teaspoon      Mixed spice
   3      tablespoons   Milk

Set oven to 350øF or Mark 4.  Line a 7 inch baking tin with greased paper.  P
ut the butter, sugar and treacle in a saucepan and heat gently until the fat melts.
Sieve the flour and bicarbonate of soda into a bowl and add the
oat- meal, sugar and spice.  Add the melted treacle mixture and the milk.
Stir well until blended.
Pour into the tin and bake for about 45 minutes.
Cool in the tin for about 10 minutes then turn out on to a wire tray.

            Old Fashioned Gingerbread with Lemon Cream Topping

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter
     1/4  cup           Sugar
     1/2  cup           Molasses
     1/2  teaspoon      Baking soda
   1      teaspoon      Cinnamon
   1      teaspoon      Ginger
   1      teaspoon      Cloves
   1      teaspoon      Salt
     3/4  cup           Boiling water
   1 1/4  cups          Flour
   1      teaspoon      Baking powder
   1                    Egg -- beaten
     1/4  teaspoon      Baking soda
                        LEMON CREAM TOPPING
   8      ounces        Cream cheese -- softened
     1/2  cup           Confectioner's sugar -- sifted
     1/4  cup           Light cream
     1/2  teaspoon      Lemon extract

Cream the sugar and butter.
Sift the cinnamon, ginger, cloves, salt, baking powder and flour.
Beat 1/2 t baking soda into the molasses until it is fluffy.
Add this to the sugar-butter mixture. Add 1/4 t. baking soda to the boiling water. 
Add this water mixture alternately with the dry ingredients to the molasses mixture.
Fold in the beaten egg.
Pour into a greased loaf pan and bake for 30 minutes at 400 degrees.
The batter will be thin.
LEMON CREAM TOPPING: Blend all ingredients together in a small bowl.
Chill slightly and serve on warm gingerbread.

                  Pumpkin Gingerbread with Caramel Sauce

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Dessert Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          Flour -- all purpose
     1/2  cup           Sugar
     2/3  cup           Margarine -- or butter
     3/4  cup           Pecans -- chopped
     3/4  cup           Buttermilk
     1/2  cup           Pumpkin -- canned
     1/2  cup           Molasses
   1      lg            Egg
   1 1/2  teaspoons     Ground ginger
   1      teaspoon      Baking soda
     1/2  teaspoon      Ground cinnamon
     1/4  teaspoon      Salt
     1/4  teaspoon      Gound cloves
                        Ice Cream
                        -CARAMEL SAUCE-
     1/2  cup           Butter -- or margarine
   1 1/4  cups          Brown sugar -- firmly packed
   2      tablespoons   Light corn syrup
     1/2  cup           Whipping cream

Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly.
Stir in pecans. Press 1 1/4 cups mixture into bottom of an ungreased 9-inch square pan;
set aside.
Combine remaining crumb mixture, buttermilk,
and next 8 ingredients; beat at low speed with an electric mixer until blended.
Pour over crumb mixture, and bake at 350~ for 40 minutes or until a wooden
pick inserted in center comes out clean. Cool in pan on a wire rack.
Cut into squares, and serve with Caramel Sauce AND commercial ice cream.

Caramel Sauce.  Melt butter in a small heavy saucepan over low heat;
add brown sugar and corn syrup. Bring to a boil; cook, sitrrig constantly,
1 minute or until sugar dissolves.
Gradually add whipping cream; return mixture to a boil. Remove from heat.
Yield. 2 cups.

                  Pumpkin Gingerbread with Caramel Sauce

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Dessert Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          Flour -- all purpose
     1/2  cup           Sugar
     2/3  cup           Margarine -- or butter
     3/4  cup           Pecans -- chopped
     3/4  cup           Buttermilk
     1/2  cup           Pumpkin -- canned
     1/2  cup           Molasses
   1      lg            Egg
   1 1/2  teaspoons     Ground ginger
   1      teaspoon      Baking soda
     1/2  teaspoon      Ground cinnamon
     1/4  teaspoon      Salt
     1/4  teaspoon      Gound cloves
                        Ice Cream
                        -CARAMEL SAUCE-
     1/2  cup           Butter -- or margarine
   1 1/4  cups          Brown sugar -- firmly packed
   2      tablespoons   Light corn syrup
     1/2  cup           Whipping cream

Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly.
Stir in pecans. Press 1 1/4 cups mixture into bottom of an ungreased 9-inch square pan;
set aside.
Combine remaining crumb mixture, buttermilk,
and next 8 ingredients; beat at low speed with an electric mixer until blended.
Pour over crumb mixture, and bake at 350~ for 40 minutes or until a wooden
pick inserted in center comes out clean. Cool in pan on a wire rack.
Cut into squares, and serve with Caramel Sauce AND commercial ice cream.

Caramel Sauce.  Melt butter in a small heavy saucepan over low heat;
add brown sugar and corn syrup. Bring to a boil; cook, sitrrig constantly,
1 minute or until sugar dissolves.
Gradually add whipping cream; return mixture to a boil. Remove from heat.
Yield. 2 cups.

                        Southern Spicy Gingerbread

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Fresh eggs
     3/4  cup           Brown sugar
     3/4  cup           Real molasses
     3/4  cup           Melted butter
   2 1/2  cups          Flour
   2      teaspoons     Ginger
   1 1/2  teaspoons     Cinnamon
     1/2  teaspoon      Cloves
     1/2  teaspoon      Nutmeg
     1/2  teaspoon      Baking powder
   1      cup           Boiling water

Preheat the oven to 350 degrees.  Beat the eggs, and add them to the sugar,
molasses, and melted butter. Sift the dry ingredients and add them to the liquid mixture.
Add the boiling water last.
Bake in a shallow pan for approximately thirty minutes.

                            White Gingerbread

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Butter (or marg.) -- softened
   2      cups          Sugar
   4      cups          Flour -- all-purpose
   1      teaspoon      Soda
   1      teaspoon      Ginger -- ground
   1      teaspoon      Cinnamon -- ground
   1      teaspoon      Nutmeg -- ground
   2                    Eggs -- beaten
   1      cup           Buttermilk
   2      tablespoons   Vinegar

Combine butter and sugar; add flour.  Mixture will be crumbly. 
Put half of crumb mixture into a well-greased 13x9x2" pan; reserve other half.

Combine soda, spices, eggs, buttermilk, and vinegar.
Pour over mixture in pan; top with reserved crumb mixture.
Bake at 350 degrees for about 25 to 30 minutes.