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⋄ Ginger Cake with Orange and Lemon Sauce
⋄ Gingerbread with Lemon Sauce
⋄ Gingerbread and Special Toppings for Gingerbread
⋄ Ginger Cookies with Decorative Icing
⋄ Pepparkakor Cookies
| Ginger Cake with Hot Lemon Drizzle: | |
| 2 eggs | ½ C. molasses |
| 1⁄3 C. oil | ½ C. water |
| 2 T. cocoa | 1 ½ t. cinnamon |
| 1 ½ t. ginger | 1 C. sifted four |
| 1 C. whole wheat flour | 2 t. baking powder |
| Hot Lemon Drizzle: | |
| 5 T. sugar | 1 T. cornstarch |
| 1 C. water | 1 T. margarine |
| 2 T. lemon juice | ½ t. lemon rind |
| Grease and flour 9 x 9 x 2" pan. Preheat oven 325°. Bake 35 minutes. 12 Servings. Lemon Drizzle: Cook sugar, cornstarch, and water over medium heat until thickened, about 5 minutes. Add margarine, lemon juice and lemon rind. Stir until margarine is melted. 6 servings. | |
| Ginger Cake with Orange and Lemon Sauce: | |
| 2⁄3 C. molasses | 1 C. flour |
| ½ C. butter | 2⁄3 C. oats |
| 1 T. sugar | 1 T. orange or lemon peel |
| ½ t. baking soda | ½ t. ginger |
| ¼ t. cloves | ½ C. milk |
| Grease 8 x 8 x 2" pan. Bake at 375° for 20 to 25 minutes. Cool 10 minutes. Remove from pan. Serve with orange and lemon sauce. | |
| Orange Sauce: | |
| ¼ C. sugar | 2 T. cornstarch |
| ¾ C. water | 1 T. butter |
| 1 t. orange peel | 1 C. orange juice |
| Serve warm over cooled cake. | |
| Lemon Sauce: | |
| 1 C. water | 1 C. milk |
| 3 ⅛ oz. lemon pudding mix | 1 T. lemon peel |
| 1 T. lemon juice | |
| Serve warm over cooled cake. | |
| Gingerbread: | |
| 1 C. unsifted whole wheat flour | 1 ½ t. ginger |
| 1 ¼ C. unsifted flour | 1 t. baking soda |
| 1 C. butter, softened | 1 t. cinnamon |
| 1 C. light molasses | ½ t. nutmeg/mace |
| ¾ C. hot water | ¼ t. salt |
| ½ C. seedless raisins | 1 C. sugar |
| confectioners' sugar | 3 eggs |
| Preheat oven 350°. Grease and flour 13 x 9 x 2" pan. Stir together both flours, baking soda, spices, and salt; set aside. In large bowl of mixer at high speed, beat butter, sugar and eggs until fluffy for about 5 minutes. At low speed, beat molasses and hot water. Add flour mixture, beating until smooth. Add raisins. Bake 45 to 50 minutes. Cut while warm. Sprinkle with confectioners' sugar. | |
| Lemon Sauce for over Gingerbread: | |
| 1 C. sugar | 3 T. butter |
| 2 T. cornstarch | ¼ C. lemon juice |
| Dash salt | ½ t. lemon peel |
| Dash nutmeg | 1 C. water |
| Mix sugar, cornstarch, salt and nutmeg. Stir in water. Bring to boil, stir until thickened. Remove from heat; add rest. Stir until blended. Makes 1 ¾ C. Serve warm or cold. | |
| Gingerbread and Special Toppings for Gingerbread: | |
| ¼ C. butter | ¼ C. boiling water |
| ½ C. all-bran cereal | ½ C. honey |
| 1 egg | 1 C. sifted flour |
| 1 t. baking soda | ¼ t. cloves |
| ½ t. ginger | ¼ t. cinnamon |
| ¼ t. salt | 1 t. orange peel |
| Combine first four ingredients (butter, boiling water, all-bran cereal, and honey) in mixing bowl. Add egg. Let stand 5 minutes. Sift together dry ingredients (flour, baking soda, cloves, ginger, cinnamon, and salt); add to bran mixture. Add orange peel. Spread in greased 8 x 8" pan, bake 350° about 25 minutes. | |
| Meringue Topping: | |
| 2 egg whites | ¼ C. sugar |
| 1 C. coconut | |
| Beat egg whites. Add sugar gradually, beat until stiff but not dry. Spread over warm gingerbread, sprinkle with coconut. Broil 4" from broiler for 2 to 3 minutes until coconut is brown. Serves 6. Meringue browning techniques. | |
| Another Topping for Gingerbread: | |
| 2 T. cornstarch | ¼ C. honey |
| 1 C. orange juice | ½ C. raisins |
| Blend cornstarch and honey. Heat with orange juice and raisins. Cook until thickened. Serve hot. | |
| Ginger Cookies: | |
| 1 C. sugar | 1 C. shortening |
| 1 C. molasses | 1 T. vinegar |
| 6 C. sifted flour | ½ t. salt |
| 1 t. baking soda | ½ t. baking powder |
| 1 t. ground ginger | 1 t. cinnamon |
| 2 eggs, beaten | |
| In saucepan, combine sugar, shortening, molasses and vinegar. Bring to a boil. Cook 2 minutes, stirring occasionally. Cool. Sift together flour, salt, baking soda, baking powder and spices. In a large mixing bowl, mix together eggs and cooled molasses mixture. Add dry ingredients, about 2 C. at a time, mixing well after each addition. Divide the dough into thirds, wrap in waxed paper and thoroughly chill (about 2 hours or overnight). On a well-floured board, roll out the dough ¼ inch thick. Cut with a number of cutters that have been dipped in flour each time. Place cookies 1" apart, on lightly greased baking sheet. Bake 375° for 8 to 10 minutes. | |
| Decorative Icing: | |
| 2 egg whites | juice of 1 lemon, strained |
| 3 ½ C. sifted confectioners' sugar | food coloring |
| Gumdrops (optional) | |
| Beat egg whites until stiff but not dry; gradually add rest of ingredients. Decorate ginger cookies with icing and gum drop if desired. | |
| Pepparkakor Cookies: | |
| 1 C. (2 sticks) butter | 3 C. sifted flour |
| 1 ½ C. sugar | 3 t. cinnamon |
| 1 egg, beaten | 2 t. ginger |
| 1 T. dark corn syrup | 1 t. cloves |
| 2 t. baking soda | blanched almonds |
| 1 T. warm water | |
| Cream butter and sugar; beat until light and fluffy. Beat in egg and corn syrup. Dissolve baking soda in water; add to creamed mixture. Sift together flour, cinnamon, ginger and cloves; gradually add to creamed mixture. On lightly floured board roll dough to ⅛-inch thickness; cut with cookie cutters. Place on buttered baking sheet; decorate with a piece of almond in center of each. Bake at 400° for 5 to 7 minutes. Makes 6 dozen cookies. | |
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