irections for sauce:
This recipe makes enough sauce for about
I find it works the best when you grind them together
Mix and bake gingerbread according to directions.
While gingerbread is baking, prepare lemon sauce.
Mix lemon juice to taste with margarine and confectioners sugar until you have about 2 cups of sauce.
It is up to you how sweet or tart sauce is.
When gingerbread is done, remove from oven and take fork and poke holes in cake.
Pour lemon sauce over gingerbread and cover for a short time.
Lemon sauce goes into gingerbread.
Is best served warm.
br>Gingerbread Cakes.
Preheat oven to 350 degrees.
Original recipe
Add Quaker(R) Oats to your container of choice, pour in milk, add in raisins and pecans.
Sweeten by topping with brown sugar and gingerbread spice before refrigerating overnight.
Rise, shine, and enjoy!
Cube the gingerbread into 1 inch cubes.
Whip the cream, adding sugar, lemon zest and juice.
In clear glass bowl with straight sides: layer 1/3 gingerbread cubes, then sprinkle with 1/3 cup Limoncello, then 1/3 whipped crem mixture, then 1/3 cup chambord.
Repeat layers two more times.
Chill for at least three hours to develop flavors.
Enjoy!
ith a little whipped cream (recipe follows) or cinnamon on top
ar (1 1/2 cups) gingerbread scone mix, then list the
quare pan.
(Despite the recipe saying\"ungreased\" I like to
Preheat the oven to 350\u00b0F. Mix crumbled gingerbread, diced butter, flour and sugar in a medium bowl. Dice apples and drizzle with lemon juice.
Melt remaining 1 tbsp butter in a medium saucepan. Add the apples, ginger, raisins and cinnamon. Cook until apples are soft. Place mixture in baking dish and sprinkle with the gingerbread crumble.
Bake for about 20 mins. Serve warm.
Cream
shortening and sugar;
add beaten egg and molasses, then
dry
ingredients, which have been sifted together. Add hot water last and beat until smooth.
The batter is soft, but makes a fine cake.
Bake in greased shallow pan 35 minutes in
moderate oven, 325\u00b0 to 350\u00b0.
Makes 15 generous portions. Good ole fashioned gingerbread.
Place first 4 ingredients into bowl and beat lightly.
Add to bowl flour, salt, baking soda, ginger and cinnamon.
Add to bowl boiling water and beat well.
Bake in a 9 x 14 x 2 1/2-inch pan at 350\u00b0 until a testing stick comes out clean.
You can serve gingerbread directly from pan.
nch thickness.Cut with floured gingerbread man cutter.
Place 1
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
omes out clean.
Cool gingerbread in pan on wire rack
se a 3 1/2\" gingerbread man), cut out cookies and
ablespoons warm water. Proceed with recipe.
Icing tip: Caramelize about
inch thickness. Cut with gingerbread boy cookie cutter, getting as
he refrigerator to get the best taste out of the chicken