Lightenedupgingerbreadcake Recipes

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

Steps:

• For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
• Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
• Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
• For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
• Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.

Steps:

• In a medium bowl cream together the butter, molasses, brown sugar and cinnamon until light.
• Dissolve the baking soda in 1 Cup of boiling water. Add to creamed butter mixture.
• Add flour and eggs.
• Pour batter into a greased and floured 9" round baking pan and bake at 325F for 30-35 minutes.

Steps:

• Soak the beans in cold water 8 hours or up to overnight.
• Drain the beans, rinse and set aside. Heat a large soup pot or Dutch oven over medium heat. Add the chorizo and bacon and cook until browned, 5 to 7 minutes. Add the bay leaves, garlic and onions and cook until the onions are tender, an additional 10 minutes. Add the beans and 5 cups of water; bring to a simmer and cook, partially covered, until the beans are tender and most of the water is absorbed, 2 1/2 hours. Add 1/2 teaspoon salt and taste for additional seasoning. Serve with rice and orange slices.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round pan or skillet with butter and lightly coat with flour.
• In a medium bowl, whisk together the flour, crystallized ginger, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar, molasses and milk. Whisk in the egg and orange zest.
• Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool.
• For the eggnog royal icing: Measure out half of the powdered sugar and place in the bowl of a stand mixer or mixing bowl, then add the egg white, rum, bourbon, vanilla, nutmeg, cloves, salt, cream of tartar and heavy cream. Mix at low speed with a paddle attachment or with a hand mixer, adding the remaining powdered sugar. Increase speed to medium and beat until thick and smooth. It should have the texture of a loose buttercream, thick and malleable.
• Pour the icing over the warm cake and spread evenly with a small spatula. Slice and serve.

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together flour, sugar, ginger, cinnamon, allspice, molasses, and egg.
• In a glass measuring cup measure 1/2 cup hot water (or heat up cool water in the microwave until hot but not boiling).
• Add the baking soda to the hot water, stir.
• Add the soda and water mixture to the bowl of ingredients. Stir until mixed.
• Pour batter into a lightly greased 9X9" baking dish.
• Bake at 350F for 30 - 35 minutes.

Steps:

• Set oven to 350°.
• In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
• Stir in the oil, then the molasses, mixing well.
• Mix soda with boiling water and immediately stir into the mixture.
• Gradually blend in the flour, to prevent lumping.
• Then mix in eggs.
• Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

Steps:

• Cook and stir chicken in hot oil in large skillet until lightly browned.
• Add water, sherry, broccoli and soup. Bring to full boil, separating broccoli spears. Stir in rice. Cover. Remove from heat. Let stand 5 minutes.
• Fluff with fork. Arrange on platter. Sprinkle with cheese.

Steps:

• To make dipping sauce: Combine all the ingredients in a small bowl. Cover and chill until you serve the crab cakes.
• To make crab cakes: Put the first seven ingredients into a large bowl and blend together with a whisk. Gently fold in the crab meat and plain bread crumbs. In a non-stick standard-size muffin tin, lightly coat eight muffin cups with cooking spray, then fill the cups with equal amounts of the crab misture. Press down lightly on each crab cake so that the top is flat. (Don't press too hard or they may be hard to get out.) Cover the muffin tin with plastic wrap and refrigerate for about an hour. After an hour, try to take one of the crab cakes out of the tin. It if doesn't stay together firmly, put the muffin tin in the freezer for about 10 minutes.
• Once the crab cakes are thoroughly chilled, preheat the oven to 400 degrees. fill a shallow dish with the panko bread crumbs. After removing each crab cake from the muffin tin, gently roll it in the panko until the whole crab cake has a light coating.
• Lightly coat a non-stick baking sheet with cooking spray, then place each crab cake on the sheet. Lightly coat the top of each crab cake with cooking spray. Bake for 12 - 15 minutes or until the coating is crispy and lightly browned. Serve immediately with the dipping sauce.

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess.Sift or whisk the flour, salt, ginger, cinnamon, allspice, mustard, pepper, and baking soda together in a large bowl and set aside.In the bowl of a standing mixer, cream the butter until light and fluffy.Add the brown sugar to the bowl of the mixer, and continue to mix on medium-high speed.
• To the butter and sugar, add the eggs, one at a time, mixing between each addition. Add the molasses and melted chocolate to the mixing bowl, mixing well to incorporate.To the mix, alternate adding the wet (espresso) and dry (flour) until everything has been incorporated.
• Pour the cake batter into the prepared pan, and bake for 40 minutes.
• While the cake is baking, prepare the icing. In a small, heavy-bottomed saucepan set over very low heat, melt the chocolate and cream together. Remove from the heat and set aside to cool slightly.
• Remove the cake from the oven, and set aside to cool for 10 minutes. Unmold the cake from the pan, invert it onto a wide platter, and spread the icing across the top, letting the chocolate drip down the sides. Cut into pieces and serve to your guests.

Steps:

• Rub the butter into the flour.
• Stir in the sugar, the minced lemon-zest, ginger and nutmeg; mix well.
• Make the milk just warm, stir into the mixture with the bicarbonate of soda (baking soda), and work the mixture into a nice smooth dough.
• Roll it out, cut it into shapes.
• Bake in a moderate oven(180°C/ 350°F/ Gas Mark 4) for 15 to 20 minutes.

Steps:

• In large bowl, beat the cream cheese, butter and sugar until well blended.
• Add eggs, one at a time, beating well after each addition.
• Beat in bananas and vanilla.
• Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened.
• Fold in 1/2 cup pecans.
• Transfer to two 8-inch x 4-inch loaf pans, coated with nonstick cooking spray.
• Sprinkle with remaining pecans.
• Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ing redients).
• In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients).
• Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.
• Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices.
• If you like, spritz with some spray butter or spread on some Cool Whip Free.
• This make 8 thick slices!