re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
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!
*For my gingerbread structures, I like to build
one.
Cool.
Turn gingerbread out onto a cake stand
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.
ream, whipped. Chill.
Spoon onto square of warm gingerbread. Optionally garnish
br>Gingerbread Cakes.
Preheat oven to 350 degrees.
Original recipe
over with plastic wrap and chill.
Roll dough into 1
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!
Cover with plastic wrap and chill overnight. Garnish with reserved Cool
hen mix and bake the gingerbread according to the package directions
quare pan.
(Despite the recipe saying\"ungreased\" I like to
ime to make sure that no sugar is sticking to the
Chill bowl and beater blades, then whip cream.
Sprinkle with nutmeg and place in refrigerator.
Prepare gingerbread mix according to package directions.
Heat waffle iron to desired temperature and add oil to griddle.
Spoon desired portions of gingerbread onto waffle griddle and cook until done.
Place cooked waffles in warm oven.
Serve warm with a spoonful of whipped cream and chopped walnuts on top.
aking pan.
To make gingerbread, in a large bowl, combine
pray with flour.
Combine gingerbread mix, 1 cup water, butter
Cream margarine, sugar and salt in large bowl.
Add eggs and beat well.
Add molasses and vinegar, mixing well.
Sift together flour, soda, ginger, cinnamon and gradually add these dry ingredients to the molasses mixture and mix well.
Chill dough 3 to 4 hours.
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.
ilk in the freezer to chill for 20 minutes.
In