Applegingerbread Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter 1 large loaf pan or 2 smaller ones.
• Warm up syrup, water, butter, and sugar in a pan over low heat until butter and sugar are just melted. Remove from heat and mix well.
• Grate apples directly into the pan. Sift flour, baking soda, ginger, and allspice into the batter. Stir until just combined; do not overmix. Pour batter into the prepared pan(s).
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 35 minutes.

Steps:

• Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
• Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
• To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
• Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
• To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

Steps:

• Preheat oven to 325°.
• Coat a loaf pan with nonstick spray.
• In a large bowl, combine the flour, salt, and baking soda with a whisk.
• Using a whisk disperses the baking soda evenly.
• In a separate bowl, whisk sugar, oil, and eggs vigorously until color lightens.
• Now add applesauce, buttermilk, and ginger; fold into dry mixture.
• Gently fold in raisins and pecans.
• Immediately pour batter into pan and bake 55-60 minutes; test with skewer.
• Wait 10 minutes before removing bread from pan.
• Glaze then cool bread completely on rack (up to 3 hours).

Steps:

• Stir together 2 cups gingerbread mix and 3/4 cup water until smooth; set mixture aside.
• Stir together remaining gingerbread mix and brown sugar; cut in 1/4 cup butter until mixture is crumbly. Stir in pecans; set aside.
• Combine apple pie filling and remaining 1/4 cup butter in a large saucepan, and cook, stirring often, 5 minutes over medium heat or until thoroughly heated.
• Spoon hot apple mixture evenly into a lightly greased 11x7-inch baking dish. Spoon gingerbread mixture evenly over hot apple mixture; sprinkle with pecan mixture.
• Bake at 375° for 30 to 35 minutes or until set. Serve cobbler with vanilla ice cream.

Steps:

• Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Mix Flour, Baking Powder, Baking Soda, Ginger, and Allspice in bowl.
• In separate bowl, beat butter and 4 Tablspoons Sugar until smooth.
• In third bowl, Mix milk and Molasses together.
• Mix third bowl into the Butter Mixture and then FOLD combined mixture into the Flour Mixture.
• Pour into a pan (I use an 8" x 8" x 2") that is lined with Wax Paper.
• Bake in oven at 350 F for about 35- 40 minutes.
• Let stand for 5 minutes and remove the Gingerbread to a rack to cool.
• Peel, core and dice apples in small pieces.
• Put them into a pot with 4 Tablespoons of Sugar and 1/2 cup Water.
• COVER and cook for about 5 minutes.
• Remove lid and continue to stir continuously until mixture STARTS to thicken.
• WHIP Cream and 4 Tablespoons of Sugar until it forms Peaks.
• PLACE slices of Gingerbread, Applesauce on top and Whipped Cream on top of that in bowl and repeat in layers until bowl is full.
• NOTE: ROUNDED Glass Bowl makes lovely presentation!
• TOP with toasted nuts and CHILL for about an hour!
• ENJOY!

Steps:

• Spread the butter in a 9-in. square baking dish. Arrange pear slices in rows over the butter. Sprinkle with sugar. Prepare cake mix batter according to package directions. Carefully pour over the pears. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

Steps:

• Arrange apple slices in a greased 17x11x1-in. pan. Sprinkle with 1/2 cup sugar. Bake at 350° for 5 minutes. Remove from oven. , In a small bowl, mix remaining sugar with molasses and butter until smooth. Mix in eggs. , In a large bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt. Add molasses mixture and beat until smooth. Add boiling water and mix. Pour batter over apples and spread evenly in pan. , Bake for 30 minutes or until cake tests done.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
• Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Steps:

• Preheat oven to 375°F.
• MAKE THE CRUST: Sift together the flour, sugar, spices, salt, and baking powder.
• Add the margarine one tablespoonful at a time and cut in with a pastry cutter, knife, or your fingertips.
• Drizzle hte molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together.
• Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
• MAKE THE FILLING: While the crust bakes, combine in a mixing bowl all the filling ingredients except the tapioca starch.
• Sprinkle the tapioca over the apple mixture and mix until the starch is dissolved.
• ASSEMBLE THE PIE: Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup of dough over the filling.
• Cover with foil and bake for 20 more minutes.
• Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender.
• Serve warm or at room temperature.

Steps:

• Grease an 8 inch square (2L) glass baking dish. Spread pears in dish and drizzle honey over it. Set aside.
• In a large bowl beat butter with sugar until fluffy. , then beat in molasses and egg. (The secret to loosening molasses is to let it sit in a small bowl of warm water. I learned this from a cooking show and it works like a charm.).
• In a separate bowl, whisk together flour, ginger, cinnamon, ground cloves, baking soda and salt. Stir into molasses mixture and alternately with hot water, making three additions of dry ingredients, and two additions of water. Pour over pears.
• Bake in a preheated 350 F degree (180 C) oven until straw or cake tester inserted in center of cake comes out clean. Serve warm. They say it takes about 30 minutes, but from my personal experience, in order for the straw or cake tester to come out clean it has to be in the oven between 40-45 minutes.

Steps:

• Preheat oven to 350°F. Butter pan and line bottom with a parchment round; butter parchment. Heat 1 Tbsp. butter, 1/2 cup brown sugar, and 2 Tbsp. water in a large skillet over medium, stirring constantly, until butter is melted and sugar is dissolved. Cook, without stirring but swirling skillet often, until large bubbles that are slow to pop form, about 2 minutes. Pour caramel into prepared pan and tilt pan to evenly coat bottom.
• Melt 1 Tbsp. butter in same skillet over medium heat; add half of apples and toss to separate. Cook, tossing often, until apples are softened and almost translucent, about 4 minutes. Repeat process with another 1 Tbsp. butter and remaining apples. Let apples sit until cool enough to handle, then arrange over caramel in several overlapping layers. Set pan aside.
• Whisk flour, baking powder, salt, cinnamon, cloves, and nutmeg in a large bowl to combine; set aside. Heat molasses, maple syrup, remaining 1/2 cup brown sugar, and remaining 1/2 cup butter in a heatproof bowl set over a saucepan of barely simmering water, stirring constantly, until butter is melted and mixture is smooth. Whisk in eggs and ginger. Stir baking soda into 1/4 cup very hot water in a small bowl until dissolved, then whisk into molasses mixture. Whisk molasses mixture into reserved dry ingredients and scrape batter over apples, spreading evenly. Evenly drizzle 1/2 cup cream over batter.
• Place cake on a foil-lined rimmed baking sheet and bake until center is firm to the touch and a cake tester inserted into the center comes out clean, 35-45 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a paring knife around the sides of cake to loosen, then remove the sides of pan and invert cake onto rack. Carefully remove pan and peel away parchment (apples might stick, so work slowly). Let cool completely.
• Slice cake into wedges and serve drizzled with more cream.
• Do Ahead
• Cake can be baked 1 day ahead. Store tightly covered at room temperature. To revive apples, reheat cake slightly in a microwave and brush top with maple syrup.