nd line a 2 lb loaf tin.
Mix the flour
aking pan.
To make gingerbread, in a large bowl, combine
Cut the gingerbread into cubes. Place in a
ittle; then mix in the gingerbread crumbs.
Add the beaten
1/2-inch loaf pan (or Nordicware gingerbread loaf pan) with a
Cream together margarine, sugar, and eggs.
Combine all dry ingredients and add to creamed mixture alternately with water and pumpkin.
Beat well.
Pour into 3 well greased loaf pans.
Bake at 350 degrees for 55-60 minute or until toothpick comes out clean.
Lightly spritz a 9x5-inch loaf pan with cooking spray.
an.
I used a loaf size gingerbread for this, sliced and
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.
Preheat oven to 350\u00b0. Butter and flour a 1 1/2-quart ovenproof glass or metal loaf pan. Mix together cake mix, water, bourbon, eggs and melted butter. Beat for 30 seconds. Pour batter into greased pan. Bake for 30 to 35 minutes. Cool completely before removing from pan.
Mix all ingredients.
Shape into a 9 x 5-inch loaf in shallow baking dish.
Bake in a 350\u00b0 oven for 1 1/4 hours.
Meanwhile, prepare Ham Loaf Mustard Sauce.
Drain fat from pan.
Pour Mustard Sauce over loaf.
Bake 30 minutes more, basting with sauce occasionally.
Cut a thin slice from the top of the loaf.
Scoop out most of the bread.
Tear to make 1 1/2 cups soft crumbs (top slice and remaining bread can be used as bread crumbs for other recipes). Brown onion and mushrooms in 1 1/2 tablespoons of the butter. Beat egg with catsup.
Mix in bread crumbs, 1/2 cup of the cheese, wine or broth and seasonings.
Lightly mix in ground beef and onion mixture.
mix together flour, baking soda, gingerbread spice mix and salt; add
Preheat oven to 180\u00b0C.
Line a loaf tin with baking paper.
In a medium saucepan, gently melt the butter and golden syrup together.
In a mixer cream together egg, and sugar - mix well.
Add the melted syrup mixture.
Sift and mix in all other ingredients except the baking soda and milk.
Mix the baking soda with the milk then gradually stir this into the mix. The mixture will be quite runny.
Pour into loaf tin and cook for about 35 mins or until ready when tested with skewer.
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
Preheat oven to 35o degrees. Grease a 9 X 5 inch loaf pan.
Mix brown sugar and butter together until creamy. Mix in corn syrup, eggs and buttermilk until well combined.
Mix the flour, cocoa, baking powder, ginger, cinnamon and salt in a medium bowl.
Add flour mixture to the brown sugar mixture. Stir together until combined. Pour into the loaf pan.
Bake 50-60 minutes, until a toothpick inserted in the center comes out clean.
Cool in dish for 5 minutes; cool completely on a wire rack.