br>Gingerbread Cakes.
Preheat oven to 350 degrees.
Original recipe
/2 C shortening until light. Add 1 egg and 1
b>recipe!).
Is A nice change from the ordinary, however the gingerbread
heese on high speed until light and smooth, about 3 minutes
tablespoons sugar.
Bake gingerbread until golden brown and tester
/4-inch thickness. Using gingerbread-people cutters, cut out shapes
one.
Cool.
Turn gingerbread out onto a cake stand
inch thickness. Cut with gingerbread boy cookie cutter, getting as
spoon warm sauce over warm gingerbread.
If desired, place ice
o stick.
Cut the gingerbread cookie batter into the shapes
cream butter and sugar until light and fluffy. Stir in lemon
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!
Cream Shortening and Sugar until light.
Add Egg and Molasses; beat thoroughly.
Sift together dry ingredients.
Add to creamed mixture alternately with Water; beating after each addition.
Bake in greased and lightly floured 8 x 8 x 2 inch pan at 350 degrees for 35 - 40 minutes.
Serve warm.
Recipe can be doubled.
*For my gingerbread structures, I like to build
For Gingerbread:
Position rack in center
For gingerbread muffins: Preheat oven to 350\
ath Tub Tart Shells and Gingerbread Men:
For the wet
Make gingerbread: Preheat oven to 350\u00b0.
quare pan.
(Despite the recipe saying\"ungreased\" I like to