MUSTARD GINGERBREAD
This is the classic American gingerbread-dark, moist, sharp flavored and not gummy! Serve it hot with whipped cream or vanilla ice cream. From Rosie's All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book by Judy Rosenburg! Gingerbread was made in Germany, Scandinavia and England, and has been brought to America.
Provided by Sharon123
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 350*F. and lightly grease a 10" springform pan with veg. oil(or butter).
- Sift the flour, baking soda, salt, mustard powder and spices together into a medium bowl.
- Cream the butter and sugar together in a medium mixing bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
- Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until the eggs are well blended but not smooth, 8 to 10 seconds. Scrape the bowl each time.
- Add the molasses with the mixer on medium low speed and mix for 5 seconds. The batter will look separated.
- Add half of the dry ingredients to the batter with the mixer on low speed and mix just until they have absorbed the liquid but are not thoroughly blended, about 10 seconds. Add half the coffee and fold it into the mixture with a rubber spatula.
- Add the remaining dry ingredients on medium low speed and blend until they are almost incorporated, 10 seconds. Pour in the remaining coffee, then fold in by hand with a rubber spatula. Turn the mixer to low speed and blend until the batter is smooth, about 5 seconds.
- Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top springs back to the touch and a tester inserted in the center comes out dry, about 45 minutes. Cool slightly in the pan before serving. Enjoy!
GINGERBREAD-SPICED ICE CREAM SANDWICHES
Provided by Food Network
Categories dessert
Time 2h30m
Yield About 12 ice cream sandwiches
Number Of Ingredients 13
Steps:
- Line a quarter sheet pan or 9-by-13-inch baking pan with plastic wrap, leaving an overhang. Spread the ice cream in the pan in an even layer with an offset spatula. Freeze until very firm, about 4 hours.
- Sift the flour, baking powder, cinnamon, ginger, allspice and cloves into a large bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating after each addition until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. (If the dough seems dry, add 1 to 2 tablespoons water.) Transfer the dough to a sheet of plastic wrap, shape into a disk and wrap tightly. Refrigerate until chilled, about 20 minutes.
- Line 3 baking sheets with parchment paper. Roll out the dough on a lightly floured surface until about 1/8 inch thick. Cut the dough into 2-by-4-inch rectangles (a pizza cutter is great for this); you'll get about 24. Arrange on the prepared pans, about 1 1/2 inches apart, and prick each cookie with a fork a few times down the center. Freeze until firm, 15 to 30 minutes.
- Preheat the oven to 325 degrees F. Bake the cookies, one baking sheet at a time, until golden on the bottom but still soft in the center, 15 to 20 minutes. Transfer to a rack and let cool 5 minutes on the pan, then transfer the cookies to the rack to cool completely.
- Lift the ice cream out of the pan using the plastic wrap and invert onto a cutting board; discard the plastic. Working quickly, cut the ice cream into twelve 2-by-4-inch rectangles. Sandwich the ice cream between the cookies, place on a baking sheet and return to the freezer.
- Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Stir in the vegetable oil. Dip each sandwich partway in the white chocolate, then sprinkle with nonpareils. Return to the baking sheet and freeze until ready to serve.
GINGERBREAD ICE CREAM
This is amazing! It really does taste like a slice of gingerbread. I used leftover diced pieces of SueL's Gingerbread #44268, which i highly recommend. The ice cream is good plain if you don't have gingerbread or chocolate to add to it. It's very flavorful and rich, so a little goes a long way.
Provided by 89240
Categories Frozen Desserts
Time 1h20m
Yield 1 quart
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the first 6 ingredients and bring to a very gentle boil.
- Once it begins to boil, remove from heat immediately and allow to steep for 25 minutes.
- Strain mixture into a container, and whisk in molasses.
- Pour mixture back into saucepan and put on low to medium heat.
- Beat the egg yolks and sugar together until frothy.
- Whisk 1 cup of the warm milk mixture into the beaten eggs.
- Gradually whisk all of the egg mixture into the remaining milk mixture.
- Cook, whisking constantly for about 5 minutes, or until the mixture coats the back of a spoon.
- Remove from heat and strain back into a container sitting in an ice bath.
- Stir to help cool.
- After it's cooled, cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
- Refrigerate about 1 hour, until well-chilled.
- Freeze in ice-cream maker according to manufacturer's instructions.
- When the ice cream is almost done freezing-about 5 minutes before-add the gingerbread cubes and chocolate if using.
Nutrition Facts : Calories 2007.1, Fat 122.8, SaturatedFat 70.8, Cholesterol 1295, Sodium 389.1, Carbohydrate 203, Fiber 2.6, Sugar 148.4, Protein 33.9
NO-CHURN GINGERBREAD ICE CREAM
Thanksgiving or Christmas is gingerbread time! And this ice cream says it all. I've found that dark brown sugar works better than light. -Jacqueline, McComas, Paoli, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings (1 quart).
Number Of Ingredients 6
Steps:
- Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds., Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.
Nutrition Facts : Calories 325 calories, Fat 22g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 39mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 2g protein.
GINGERBREAD ICE CREAM SANDWICHES
When it comes to making an ice cream sandwich, not all gingerbread men are created equal. Some are too crispy; others too soft, but these thin yet sturdy boys hold up nice in the freezer and make for a whimsical make-ahead dessert. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours., Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool., To make ice cream sandwiches, spread 1/4 cup softened ice cream over the bottom of half of the cookies; top with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour.
Nutrition Facts :
MUSTARD AND GINGERBREAD ICE CREAM RECIPE
Provided by BobLongo
Number Of Ingredients 8
Steps:
- Prep: 5 min cooking: 20 minutes serves 4-6 place the cream in a large pan, mix the mustard powder with 4 tablespoons of cold water, then stir into the cream. Bring slowly to the boil, then simmer very gently for 5 minutes. Meanwhile, beat the sugar with the egg yolks until frothy. Whisk the hot cream into the sugar and egg mixture, mixing very thoroughly, then return to the pan. Stir With a wooden spoon over the lowest possible heat until it has thickened and coats the back of the spoon. Do not let it boil, otherwise it will curdle disastrously. Place the gingerbread in a food processor and whiz to fine crumbs. Whisk into the custard, then pour into a freezeproof container. Leave to cool, stirring frequently, then freeze for I hour. Take Out and stir, then freeze for another hour and repeat the stirring. Then you can freeze it until needed, putting it in the refrigerator for an hour or so before eating to soften slightly. Sprinkle with cassis if you wish, decorate with mint leaves and serve with crisp wafer biscuits.
MUSTARD-GINGER CHICKEN (RAI ADRAK-WALLI MURGH)
Provided by Craig Claiborne
Categories dinner, main course
Time 25m
Yield Six servings
Number Of Ingredients 7
Steps:
- Sprinkle the chicken pieces on all sides with salt.
- Put the peppercorns on a flat surface and crush them well with the bottom of a heavy, clean skillet or saucepan. Or crush them using a mortar and pestle. Or blend them until coarse-fine in a small herb or coffee grinder.
- Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard. Stir to blend.
- Heat the mustard oil in a wide skillet and add the sauce. Cook, stirring, about one minute and add the chicken breasts in one layer. Sprinkle the ginger evenly over the chicken. Cook about three minutes and turn the pieces. Cover and cook, turning the pieces occasionally, about 10 minutes.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 577 milligrams, Sugar 0 grams, TransFat 0 grams
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