Ginger Desserts
Today's post deals with Ginger Desserts, and includes Favorite Old-Fashioned Gingerbread and Gingersnap Cookies. Enjoy!
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
GINGERSNAP COOKIES
This is from Kristina Vanni at The Spruce Eats. This recipe begins, " Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee. Of course, during the holidays they also taste great when served with a hot mug of mulled wine.
"For added flair, these gingersnap cookies can be rolled in other types of sugar besides the granulated kind. Try rolling the cookie dough in coarser demerara sugar or turbinado sugar for additional texture and sparkle to the finished cookies."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 18 servings; Yield: 36 cookies
To view this recipe online, go to https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
FAVORITE OLD-FASHIONED GINGERBREAD
This is from Charles (no last name) at AllRecipes. It begins, "Old-fashioned gingerbread is everyone's holiday favorite. This recipe is so easy to make and probably very similar to the one your great-grandmother used to make. This moist and lightly spiced gingerbread cake can be served with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. If you prefer a gingerbread with more spice, just double or triple the cinnamon, ginger, and cloves."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 9; Yield: 2 (9-inch) cake
To view this online, along with all the good notes on making this yumminess, go to https://www.allrecipes.com/recipe/7322/favorite-old-fashioned-gingerbread/.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 large egg
1 cup molasses (not blackstrap)
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
Beat butter in a large bowl with an electric mixer until creamy.
Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth.
Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl.
Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.
Pour cake batter into the prepared pan.
Bake in the preheated oven for 30 minutes. Insert a toothpick in the center of the cake; it should come out clean. If it does, remove cake from the oven; if not, bake 15 to 30 more minutes, checking often for doneness.
Allow gingerbread to cool in the pan before serving.
From the Editor
The original recipe called for 1 hour of bake time. Reviewers had different results, with some cakes being done after 30 or 45 minutes. The recipe has been updated to reflect a bake time of 30 to 60 minutes.
GINGER-PEACH SORBET
This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.
Ingredients
6 very ripe medium peaches (3 lb.)
1/4 cup sugar
4-1/4-inch-thick coins fresh ginger
2 Tbs. lemon juice
2 tsp. grated lemon zest
6 Tbs. Prosecco or white wine
Directions
Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.
Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.
Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.
Pour cooled sauce into 6-1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.
To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.
nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free
GINGERBREAD
This recipe is from a no-longer-remembered emailing list. I have a sneaking suspicion that whoever sent it to the list got it from ARM & HAMMER, since it mentions A&H baking soda. The recipe begins, "Sweeten the season with our gingerbread. This simple recipe is the perfect holiday dessert, especially when topped with yogurt or fresh fruit. Just grab a fresh box of ARM & HAMMER® Baking Soda- an important ingredient for great baking and prepare a treat for the whole family." The person who sent it to the emailing list ends this with, "I LIKE MINE TOPPED WITH A DOLLOP OF COOL WHIP!"
Ingredients:
1-1/2 cups sifted all-purpose flour
1 teaspoon ARM & HAMMER® Baking Soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
3/4 cup boiling water
Directions
Sift together flour, Baking Soda, ginger and salt. Using an electric mixer, cream shortening in large bowl until fluffy. Add sugar gradually, beating after each addition. Beat in egg thoroughly; blend in molasses. Gradually stir dry ingredients into creamed mixture. Beat thoroughly. Stir in water. Turn into greased and floured 8-inch square baking pan. Bake in a 350-degree oven 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool on rack. Makes one 8-inch square cake. Cut into 16 servings.
GINGERBREAD CUTOUTS
This is from Betty Crocker, and begins, "'Can we eat them yet?' is the first question you’ll hear every time you bake these spicy gingerbread cookies."
Prep Time: 2 hours 15 minutes; Total Time: 4 hours 45 minutes; Makes 108 servings
To view this online, click here.
Ingredients
Cookies
1 cup packed brown sugar
1/3 cup shortening
1-1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half
Directions
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Expert Tips
Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.
Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
GINGERSNAP COOKIES
This is from Kristina Vanni at The Spruce Eats. This recipe begins, " Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee. Of course, during the holidays they also taste great when served with a hot mug of mulled wine.
"For added flair, these gingersnap cookies can be rolled in other types of sugar besides the granulated kind. Try rolling the cookie dough in coarser demerara sugar or turbinado sugar for additional texture and sparkle to the finished cookies."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 18 servings; Yield: 36 cookies
To view this recipe online, go to https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
FAVORITE OLD-FASHIONED GINGERBREAD
This is from Charles (no last name) at AllRecipes. It begins, "Old-fashioned gingerbread is everyone's holiday favorite. This recipe is so easy to make and probably very similar to the one your great-grandmother used to make. This moist and lightly spiced gingerbread cake can be served with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. If you prefer a gingerbread with more spice, just double or triple the cinnamon, ginger, and cloves."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 9; Yield: 2 (9-inch) cake
To view this online, along with all the good notes on making this yumminess, go to https://www.allrecipes.com/recipe/7322/favorite-old-fashioned-gingerbread/.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 large egg
1 cup molasses (not blackstrap)
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
Beat butter in a large bowl with an electric mixer until creamy.
Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth.
Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl.
Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.
Pour cake batter into the prepared pan.
Bake in the preheated oven for 30 minutes. Insert a toothpick in the center of the cake; it should come out clean. If it does, remove cake from the oven; if not, bake 15 to 30 more minutes, checking often for doneness.
Allow gingerbread to cool in the pan before serving.
From the Editor
The original recipe called for 1 hour of bake time. Reviewers had different results, with some cakes being done after 30 or 45 minutes. The recipe has been updated to reflect a bake time of 30 to 60 minutes.
GINGER-PEACH SORBET
This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe states, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.
Ingredients
6 very ripe medium peaches (3 lb.)
1/4 cup sugar
4-1/4-inch-thick coins fresh ginger
2 Tbs. lemon juice
2 tsp. grated lemon zest
6 Tbs. Prosecco or white wine
Directions
Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.
Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.
Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.
Pour cooled sauce into 6-1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.
To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.
nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free
GINGERBREAD
This recipe is from a no-longer-remembered emailing list. I have a sneaking suspicion that whoever sent it to the list got it from ARM & HAMMER, since it mentions A&H baking soda. The recipe begins, "Sweeten the season with our gingerbread. This simple recipe is the perfect holiday dessert, especially when topped with yogurt or fresh fruit. Just grab a fresh box of ARM & HAMMER® Baking Soda- an important ingredient for great baking and prepare a treat for the whole family." The person who sent it to the emailing list ends this with, "I LIKE MINE TOPPED WITH A DOLLOP OF COOL WHIP!"
Ingredients:
1-1/2 cups sifted all-purpose flour
1 teaspoon ARM & HAMMER® Baking Soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup vegetable shortening
1/2 cup sugar
1 egg
1/2 cup light molasses
3/4 cup boiling water
Directions
Sift together flour, Baking Soda, ginger and salt. Using an electric mixer, cream shortening in large bowl until fluffy. Add sugar gradually, beating after each addition. Beat in egg thoroughly; blend in molasses. Gradually stir dry ingredients into creamed mixture. Beat thoroughly. Stir in water. Turn into greased and floured 8-inch square baking pan. Bake in a 350-degree oven 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan and cool on rack. Makes one 8-inch square cake. Cut into 16 servings.
GINGERBREAD CUTOUTS
This is from Betty Crocker, and begins, "'Can we eat them yet?' is the first question you’ll hear every time you bake these spicy gingerbread cookies."
Prep Time: 2 hours 15 minutes; Total Time: 4 hours 45 minutes; Makes 108 servings
To view this online, click here.
Ingredients
Cookies
1 cup packed brown sugar
1/3 cup shortening
1-1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Easy Creamy Frosting
4 cups powdered sugar
1 teaspoon vanilla
About 5 tablespoons half-and-half
Directions
In large bowl, stir together brown sugar, shortening, molasses and water. Stir in remaining cookie ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350°F. Lightly grease cookie sheet. On floured surface, roll dough 1/8 inch thick. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on cookie sheet.
Bake 10 to 12 minutes or until no indentation remains when touched (for a softer, chewier cookie, bake 8 to 10 minutes). Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In large bowl, stir together all frosting ingredients until smooth and spreadable. Decorate cookies with frosting.
Expert Tips
Using a tub of Betty Crocker® ready-to-spread frosting instead of making the frosting can save you a few precious moments during the busy holiday season.
Store unbaked cookie dough tightly covered in the refrigerator for up to 48 hours.
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