Heat the oil in a pan and saute the onion until translucent, stirring occasionally. Add the cinnamon sticks and red cabbage, saute briefly then pour in the red wine and vegetable stock. Bring to a boil. Season to taste then add the red currant jelly. Cover and simmer for about 30 mins. Add the crushed gingerbread cookies along with the apple and simmer for another 10 mins.
br>Gingerbread Cakes.
Preheat oven to 350 degrees.
Original recipe
o stick.
Cut the gingerbread cookie batter into the shapes
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!
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.
omes out clean.
Cool gingerbread in pan on wire rack
often to room temperature.
Classic:.
Preheat the oven to
ablespoons warm water. Proceed with recipe.
Icing tip: Caramelize about
inch thickness. Cut with gingerbread boy cookie cutter, getting as
mix together flour, baking soda, gingerbread spice mix and salt; add
For the almond brittle, toast the almonds in a dry pan until golden brown then sprinkle over 2 tbsp sugar and let caramelize. Pour onto a greased baking sheet, spread out and allow to cool.
For the cranberry cream, remove 1 tbsp of cranberries from the sauce and set aside. Mix the remaining cranberry sauce with cottage cheese, cream cheese and the remaining sugar.
Fill 4 glasses with alternating layers of gingerbread crumbles and cranberry cream. Top with broken pieces of the almond brittle and reserved cranberries.
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
quare serving dish with the gingerbread and drizzle over the rest
poon onto square of warm gingerbread. Optionally garnish with a twist
owl mix together flour, cocoa, gingerbread spice.
Add honey mixture
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
ake the gingerbread syrup by combining water, sugar,
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.