CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE
I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.
Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD WITH LEMON SAUCE
This was my favorite dessert when I was a little girl. I can remember clearly the smell of the gingerbread cooking in the oven--even now the smell bring goose bumps. Having two brothers I had to compete vigorously for my share of seconds. If I lost, my mother would always give me her piece when the the boys weren't looking. I don't have it any longer, but I remember finding this recipe many years later on a little scrap of paper in the pages of my mother's favorite cookbook.
Provided by Mary Leverington
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 19
Steps:
- Gingerbread: Grease 9x9x2" baking pan.
- Preheat oven to 350 degrees F.
- Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
- Stir in the wheat germ.
- Beat eggs in a medium size bowl until frothy.
- Stir in buttermilk, molasses and oil, mixing well.
- Stir liquid ingredients into dry ingredients, mixing well.
- Pour into prepared pan.
- Bake in oven for 35 minutes or until top springs back when pressed.
- Cool in pan on wire rack.
- Cut into squares.
- Serve warm with Lemon Sauce.
- Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
- Stir in boiling water and bring to boil again, stirring constantly.
- Lower heat and simmer, stirring, until sauce is thickened and clear.
- Stir in butter, lemon rind and juice.
- Pour over warm Gingerbread.
GINGERBREAD PANCAKES WITH WARM LEMON SAUCE
Gingerbread pancakes are served with a lemon sauce in this easy, fast recipe that's perfect for a special brunch.
Provided by JELL-O
Categories Trusted Brands: Recipes and Tips JELL-O Holiday
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Mix gingerbread mix, water and egg in large bowl until batter is smooth.
- Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
- Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 53.5 g, Cholesterol 29.4 mg, Fat 9.2 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 528.1 mg, Sugar 12.8 g
ALL-BRANAND#153; GINGERBREAD WITH LEMON SAUCE
This recipe features the classic flavor combination of sweet, spicy gingerbread topped with tart lemon sauce.
Provided by Melissa d'Arabian : Food Network
Time 35m
Yield 16 servings
Number Of Ingredients 19
Steps:
- 1. In small bowl stir together KELLOGG'S ALL-BRAN ORIGINAL cereal, buttermilk, molasses and applesauce. Set aside.
- 2. In another small bowl combine the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
- 3. In large mixer bowl beat butter and 1/2 cup sugar on medium speed of electric mixer until combined. Add egg. Beat until fluffy. Alternately add cereal mixture and flour mixture, beating until combined after each addition. Spread in 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in dish for 10 minutes. Invert onto cooling rack. Remove from dish. Cool completely. Cut into squares.
- 4. Meanwhile, for lemon sauce, in small saucepan combine 1/4 cup sugar and cornstarch. Stir in water. Cook and stir over medium heat until thickened and boiling. Remove from heat. Stir in lemon juice and peel.
- 5. Serve lemon sauce warm or chilled over gingerbread squares.
- *Note: If desired, replace unsalted butter with regular salted butter and omit the 1/4 teaspoon salt.
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
WARM GINGERBREAD WITH LEMON GLAZE
Make and share this Warm Gingerbread With Lemon Glaze recipe from Food.com.
Provided by LMillerRN
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and egg, and stir with a whisk until blended. Lightly soon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, ginger, cinnamon, salt, and cloves. Add flour mixture to the molasses mixture, stirring just until moist.
- Spoon batter into a 9 inch cake pan coated with cooking spray. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in the pan on a wire rack for 15 minutes.
- Combine sugar and lemon juice, stirring until well blended. Pierce top of gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely.
- Tope each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish if desired with lemon slices.
Nutrition Facts : Calories 312.2, Fat 6.7, SaturatedFat 4.1, Cholesterol 29.2, Sodium 321.5, Carbohydrate 60.2, Fiber 1, Sugar 32, Protein 3.8
GINGERBREAD WITH WARM LEMON SAUCE
The first time I ever ate gingerbread with lemon sauce was in a local restaurant in my town called "The Gingerbread Man". They served the lemon sauce warmed, and it was to die for! I finally found out how it's done. And here it is:
Provided by Robyn Bruce @Robyn1757
Categories Cakes
Number Of Ingredients 10
Steps:
- Prepare a square baking pan. Spray with cooking spray and flour it just a bit. Mix sugar, Crisco (or butter) and molasses together. In a separate bowl, mix flour and spices together. Then mix all together and blend in the black coffee which has baking soda in it. Pour batter into the prepared baking pan, and bake in oven at 350 degrees for about 45 minutes.
- Lemon Sauce 1 cup sugar 4 tablespoons cornstarch ½ cup lemon juice In a heavy saucepan, combine the sugar and cornstarch. Stir well. Gradually whisk or stir in the lemon juice and add 2-1/2 cups water. Over medium heat, bring to a boil. Reduce heat when boiling, and cook, stirring constantly, until the sauce is thickened and clear..... about 2-3 minutes or so. Remove from heat, and serve warm (best) or cold, if you prefer, over the gingerbread. (If you desire, you can grate about 1 teaspoon of lemon rind and stir into sauce for a little extra zing!)
MOM'S GINGERBREAD WITH LEMON SAUCE
This is a nice spicy dark gingerbread cake that's kind of dense, but tender. It makes a full, tall cake in an 8" or 9" pan; if you want thinner cake, use a 9" X 13" pan and bake it for less time. I usually serve it right out of my Corningware baking pan, but if you wish to turn it out onto a serving plate, line the bottom of the pan with parchment. I like to use whole wheat flour, and since it is normally moist and dense, it seems exactly the same as all purpose flour. I also switched out butter for the shortening originally called for.
Provided by cathyfood
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Prepare 8" or 9" square pan with Pan Release or non-stick spray. Line bottom of pan with parchment if you will wish to turn out cake onto a serving plate.
- Sift together all dry ingredients; set aside.
- Combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside.
- Cream butter and sugar in large mixer bowl. Add egg, beat well.
- Alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. Pour batter into prepared pan.
- Bake at 350°F. for 45 to 50 minutes, until the center tests clean with a toothpick and springs back to a light touch, and the cake is just starting to pull away from the edges of the pan. Cool 5 minutes before removing from pan.
- Cool before serving; serve with lemon sauce or lemon curd.
- LEMON SAUCE:.
- Cream sugar and butter together in top of a double boiler. Stir in egg. Place over simmering water. Whisk until smooth and glossy. Remove from heat; whisk in lemon rind and juice. Serve warm over Gingerbread.
Nutrition Facts : Calories 354.2, Fat 13, SaturatedFat 7.7, Cholesterol 61.5, Sodium 379.5, Carbohydrate 58, Fiber 2.9, Sugar 33.9, Protein 4.5
LEMON SAUCE (FOR CRAZY GINGERBREAD)
This is just a basic lemon sauce to be served over gingerbread (see my Crazy Gingerbread recipe). Mmm...lemon!
Provided by TapestryThreads
Categories Dessert
Time 15m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, cornstarch and salt.
- Stir in water and cook over medium-low heat, stirring constantly, until mixture boils.
- Remove from heat and add remaining ingredients. Stir until butter is melted and mixture is well blended.
- Serve with gingerbread, bread pudding, or other desserts.
SLOW COOKER GINGERBREAD CAKE WITH LEMON SAUCE
Husband had 2 slices of this slow cooker cake! Sprinkle with powdered sugar and grated lemon rind.
Provided by Melsey62
Categories Holidays and Events Recipes Christmas Bread Gingerbread
Time 2h10m
Yield 10
Number Of Ingredients 17
Steps:
- Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
- Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
- Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
- Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
- While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
- Top cake with lemon sauce.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 67.8 g, Cholesterol 46.1 mg, Fat 11.3 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 343.5 mg, Sugar 34.5 g
GINGERBREAD WITH LEMON SAUCE
From Panguitch, Utah, Lucile Proctor shares a very moist spiced cake that's topped with an old-fashioned-tasting lemon sauce. "The simple dessert is incredibly quick to make, so it's perfect for drop-in guests," she assures.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, molasses and water. Combine the flour, cinnamon, baking soda, ginger and salt; gradually add to creamed mixture and mix well. , Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 5-6 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted in the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. , In a 1-qt. microwave-safe bowl, combine the sugar, butter and water. Microwave, uncovered, on high for 1-2 minutes or until butter is melted and mixture begins to boil; stir. , Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 45 seconds. Stir in lemon juice and zest. Cook 45 seconds longer or until slightly thickened. Serve with the gingerbread.
Nutrition Facts : Calories 405 calories, Fat 19g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 292mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERBREAD WITH LEMON TOPPING
Add a twist to the regular gingerbread with a distinctive lemon sauce topping. You can make it sweeter or spicier to suit your taste.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. Spray 9x5-inch or 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
- Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.
Nutrition Facts : Calories 300, Carbohydrate 52 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 g
GINGERBREAD PANCAKES WITH WARM LEMON SAUCE
Here's how to make brunch simply brilliant: serve spicy gingerbread pancakes served with warm lemon sauce as an entrée. (We told you it was brilliant!)
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 8 servings, 2 pancakes each
Number Of Ingredients 5
Steps:
- Mix gingerbread mix, water and egg in large bowl until batter is smooth.
- Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
- Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 54 g, Fiber 0 g, Sugar 32 g, Protein 5 g
FRESH GINGERBREAD WITH LEMON ICING
Provided by Nigella Lawson
Categories Ginger Dessert Bake Lemon Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 squares
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F.
- In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
- Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
- And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
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