Gingerbread Made With Sour Cream Recipes

Steps:

• Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
• Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
• Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
• Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
• Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
• Let the gingerbread cool before cutting into slices or squares.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
• Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
• Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
• Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

Steps:

• Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Steps:

• Preheat oven to 350°F (180 C).
• Grease and flour a 9-inch square pan.
• Beat butter and sugar until creamy.
• Beat in molasses, lemon zest, then beat in eggs 1 at a time.
• Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water.
• Scrape batter into prepared pan and bake for 40 -45 minutes, until a tester inserted in the centre of the cake comes out clean.
• Cool cake for 20 minutes, before turning out on a cooling rack to cool completely.
• Then enjoy with some sweetened cream or a nice lemon sauce.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs; beat on low speed for 2 minutes. Stir in the molasses and hot water. Combine flour, ginger, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture. Beat just until combined., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a chilled small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form. Serve with gingerbread. Sprinkle with nutmeg if desired.

Steps:

• Cream butter, sugar and salt.
• Add molasses and ginger; stir in egg.
• Add sour cream and mix thoroughly.
• Sift flour, baking powder, baking soda, cinnamon and cloves together and add to butter mixture.
• Refrigerate several hours.
• Drop cookie method:.
• Roll 1-2 tsp dough into ball.
• Roll in granulated sugar.
• Place on greased cookie sheet.
• Bake at 375F for 10-15 minutes.
• Rolled/Cut cookie method:.
• Roll out on slightly floured board to about 1/2 inch thickness.
• Cut into desired shapes.
• Bake at 375F for 10-15 minutes on greased cookie sheet.