GINGERBREAD SOUFFLES
If you enjoy gingerbread cookies, you'll be delighted with these light golden souffles. This airy dessert has a wonderful ginger flavor that is enhance with cinnamon, nutmeg and cloves.-Donna Spangler, Palmyra, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Let egg whites stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups and lightly sprinkle with sugar; set aside., Preheat oven to 375°. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Stir in the brown sugar, crystallized ginger and spices until blended; allow to cool slightly., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into ginger mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes., Bake until top is puffed and center appears set, 20-24 minutes. Serve immediately.
Nutrition Facts : Calories 448 calories, Fat 22g fat (13g saturated fat), Cholesterol 228mg cholesterol, Sodium 189mg sodium, Carbohydrate 55g carbohydrate (45g sugars, Fiber 1g fiber), Protein 9g protein.
GINGERBREAD SOUFFLES WITH VANILLA SAUCE
The warm and slightly spicy essence of gingerbread makes a great transition to ethereal souffles in this elegant dessert. One of my favorite flavours and they smell heavenly while they are baking...delicious!
Provided by MarieRynr
Categories Dessert
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the sauce, combine the half and half, vanilla bean and vanilla seeds in a mediumsaucepan and bring to a low boil over medium heat.
- Take the pan from the heat.
- In a medium bowl, whisk together the sugar and egg yolks, then gradually whisk in the hot half and half.
- Return the mixture to the saucepan and stir with a wooden spoon over medium low heat until the custard thickens enough to coat the badk of the spoon, about 5 minutes.
- (DO NOT BOIL or the mixture will curdle).
- Strain the sauce through a fine sieve into a small bowl and stir in the bourbon.
- Let cool to room temperature, then cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
- Preheat oven to 400*F.
- Butter eight ounce ramekins.
- Coat the insides evenly with sugar and shake out the excess.
- Put the dishes on a large baking sheet and set aside.
- Melt the butter in a heavy medium saucepan over medium heat.
- Add the flour and whisk until the mixture is smooth and bubbly, about 2 minutes.
- Gradually whisk the milk into the flour mixture, whisking constantly until the milk is thickened and themixture is smooth, about 2 to 3 minutes.
- Take the pan from the heat and whisk in the sugar, molasses, rum, ginger, vanilla, cinnamon and salt.
- Let cool until warm, about 10 minutes.
- Whisk in the egg yolks and set aside.
- Whip the egg whites with an electric mixer at high speed until frothy.
- Add the cream of tartar and beat until the whites are still, but not dry.
- Gently fold the egg whites into the yolk mixture in three additions.
- Divide the batter among the prepared dishes and run the tip of a knife around the top of the mixture, about 1/2 inch from the edge to facilitate crowning.
- Bake the souffles until puffed and golden, about 15 minutes.
- Serve right away, making an indentation in the souffles and drizzling in the sauce.
GINGERBREAD TRUFFLES
These are awesome!! I made these to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) recipe #132399, Gingerbread caramel corn recipe #118625, and Crockpot Apple Butter recipe #93886. Prep time does not include time needed to chill.
Provided by Pamela
Categories Candy
Time 30m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In microwave-safe container or on top of stove, melt the white chocolate chips with cream.
- Stir in cinnamon, ginger and cloves.
- Pour into shallow pan.
- Refrigerate 1-2 hours or overnight until firm but pliable.
- Roll into 1-inch balls, chill again until firm. You can do this my sticking them into the freezer. Reroll into a nice ball shape.
- Dip into melted candy; roll in sprinkles.
- Enjoy!
Nutrition Facts : Calories 851.9, Fat 57.2, SaturatedFat 34.8, Cholesterol 82.1, Sodium 134.5, Carbohydrate 80, Fiber 0.6, Sugar 78.1, Protein 8.6
GINGERBREAD WAFFLES
Provided by Rachael Ray : Food Network
Time 18m
Yield 4 (4 section) waffles, 16 pieces, up to 8 servings
Number Of Ingredients 13
Steps:
- Preheat waffle iron.
- In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
GINGERBREAD SOUFFLéS
The warm and spicy flavors of classic gingerbread feature in these light soufflés - an easy baked dessert recipe with eggs and Gold Medal® flour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Butter 10 (7-oz) ramekins; sprinkle with sugar to coat and shake out excess. Place ramekins on large cookie sheet.
- In 2-quart saucepan, stir together milk, 1/2 cup sugar, the flour and salt with whisk until smooth. Heat to boiling over medium heat, stirring constantly. Pour mixture into large bowl; stir in molasses, 2 tablespoons butter, the pumpkin pie spice, ginger and vanilla. Cool 15 minutes. Beat in egg yolks with whisk.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Fold egg white mixture, one-third at a time, into milk mixture until well blended. Spoon batter into ramekins, leaving 3/4-inch space at top of each.
- Bake 25 minutes or until puffed and set. Serve immediately. Garnish with whipped cream.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 135 mg
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- Coat 8 (6-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
- Melt butter in a medium saucepan over medium heat. Add flour and 2 tablespoons granulated sugar; cook 1 minute, stirring constantly with a whisk. Gradually add milk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly with a whisk. Remove from heat; cool 10 minutes. Add molasses and next 5 ingredients (through egg yolks), stirring with a whisk. Set aside.
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5/5 (2)Total Time 1 hr 30 minsServings 10Published 2013-01-01
- Preheat oven to 350°. Whisk together first 4 ingredients in a medium saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients. Cool 15 minutes. Whisk in egg yolks.
- Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third of egg white mixture into milk mixture until well blended. Repeat twice with remaining egg white mixture. Spoon batter into prepared ramekins, leaving 3/4-inch space at top of each.
GINGERBREAD FONDANT SOUFFLéS RECIPE | DELICIOUS. MAGAZINE
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- Preheat the oven to 180°C/fan160°C/ gas 4. Melt half the butter and use to brush the insides of 8 x 100ml ramekins. Tip 25g sugar into 1 ramekin and tap around the sides to lightly coat. Pour the excess into the next ramekin and repeat, until all are coated. Set aside.
- Melt the chocolate with the rum, spices, vanilla extract and remaining butter in a large, heatproof bowl over a pan of simmering water. Stir until smooth. Remove from the heat and mix in the egg yolks. In a large, clean bowl, whisk the egg whites and remaining sugar to stiff peaks. Mix a little into the chocolate mixture to loosen, then gently fold in the rest with a large metal spoon.
- Spoon the soufflé mixture into the ramekins and put on a baking tray. Bake for exactly 11 minutes, so they’re gooey in the centre. Dust with icing sugar and serve immediately with good vanilla custard, if you like.
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- Preheat oven to 350 degrees. Whisk together milk, sugar, flour, and salt in a medium saucepan. Bring to a boil over medium heat, whisking constantly. Transfer mixture to a large bowl and whisk in molasses, butter, pie spice and vanilla. Allow mixture to cool at least 15 minutes and then whisk in egg yolks.
- Prepare 10 7-ounce ramekins, greasing with butter and sprinkling with sugar to coat (this will help the souffle rise), and shake out any excess.
- Beat egg whites and cream of tartar until stiff peaks form. Fold 1/3 of egg white mixture into the milk mixture until it’s well incorporated. Repeat with remaining 2/3 egg whites. Spoon batter into prepared ramekins, leaving a 3/4-inch headspace on each ramekin.
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