Guest guest Posted October 29, 2000 Report Share Posted October 29, 2000 Bethie: When I did a search, I came up with 78 recipes. I narrowed them down to these 7 to send to you: Gingerbread Muffins Gingerbread with Lemon Sauce Gingerbread Loaf Gingerbread Bars Gingerbread Cake Gingerbread Gingerbread Crumb Cake * Exported from MasterCook * Gingerbread Muffins Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Holiday Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup packed brown sugar 1/2 cup molasses 1/3 cup milk 1/3 cup vegetable oil 1 egg 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1 1/4 inches, or place paper baking cup in each muffin cup. Beat brown sugar, molasses, milk, oil and egg in large bowl, using spoon. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm if desired. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. S(Internet Address): " For more great ideas visit my Web site at: www.bettycrocker.com " Copyright: " © General Mills, Inc. 1998. " Yield: " 12 muffins " T(Bake Time): " 0:20 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 7g Fat (31.8% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : NEW TWIST For a festive holiday finish: • Dip muffin tops into melted butter and then into a mixture of ground cinnamon and sugar. • Drizzle tops with melted white baking chips. • Slice muffins in half, and fill with vanilla pudding or ice cream. Top with caramel or lemon sauce, and sprinkle with ground cinnamon or nutmeg. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread with Lemon Sauce Recipe By : Serving Size : 9 Preparation Time :0:20 Categories : Cakes & Pies Fabulous Finales Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1/3 cup sugar 1/2 cup shortening 1 cup full-flavor molasses 3/4 cup hot water 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 3/4 teaspoon salt 1 egg Lemon Sauce -- (see below) LEMON SAUCE 1 cup sugar 1/2 cup butter or margarine 1/4 cup water 1 tablespoon grated lemon peel 3 tablespoons lemon juice 1 egg -- well beaten Heat oven to 325º. Grease and flour square pan, 9 × 9 × 2 inches. Beat all ingredients except Lemon Sauce in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Prepare Lemon Sauce. Serve warm gingerbread with sauce. LEMON SAUCE Mix all ingredients in 2-quart saucepan. Heat to boiling over medium heat, stirring constantly. Serve warm or chilled. Store in refrigerator up to 2 weeks. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. S(Internet Address): " For more great ideas visit my Web site at: www.bettycrocker.com " Copyright: " © General Mills, Inc. 1998. " T(Bake Time): " 0:50 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 534 Calories; 23g Fat (38.0% calories from fat); 5g Protein; 80g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 449mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates. NOTES : HOLIDAY HINTS If lemon isn't to your liking, try one of these suggestions: • Spread 1/2 cup warmed apricot preserves over top of cooled gingerbread. • Serve warm gingerbread with praline or peach ice cream. Top it off with purchased peach sauce or try Hot Buttered Rum Sauce (see Peanut Brittle Bread Pudding recipe). • For a lacy-looking gingerbread, bake in a round pan, 9 × 1 1/2 inches. Cool in pan 10 minutes, then turn upside down onto wire rack and remove pan. When cooled, place paper doily or stencil on top; dust with powdered sugar. Remove doily. • Spread purchased cream cheese frosting over top of gingerbread, and sprinkle top with 1/2 cup finely chopped crystallized ginger. Nutr. Assoc. : 0 0 0 4171 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Loaf Recipe By :Martina Biemond - Rosedale, BC Serving Size : 12 Preparation Time :0:00 Categories : Quick Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c all-purpose flour 2 c sugar 4 tsps baking powder 2 tsps ground cinnamon 1 1/4 tsps ground cloves 1 1/4 tsps ground nutmeg 1 tsp baking soda 1 tsp ground ginger 2 eggs 2 c milk 1 c maple syrup 2 tbsps vegetable oil In a large bowl, combine dry ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5x3-inch loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Source: " Quick Cooking - November/December 1999 " S(Formatted by): " Carol Taillon - taillon " Yield: " 2 loaves " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 410 Calories; 5g Fat (10.8% calories from fat); 7g Protein; 86g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 301mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 3 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Bars Recipe By :Pillsbury-The Complete Book Of Baking Serving Size : 1 Preparation Time :0:00 Categories : Christmas Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/2 cup oil 1/2 cup molasses 1 egg 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 cup boiling water 1/2 cup granola 1/2 cup raisins Powdered sugar -- if desired Heat oven to 350 degrees. Grease 13 x 9-inch pan. In large bowl, beat sugar, oil, and molasses until well blended. Add egg; blend well. Add flour, baking soda, cinnamon, salt, nutmeg, and cloves; mix well. Add boiling water; blend well. Stir in granola and raisins. Spread in greased pan. Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar. Cut into bars. YIELD: 36 bars - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3057 Calories; 133g Fat (38.2% calories from fat); 35g Protein; 449g Carbohydrate; 15g Dietary Fiber; 187mg Cholesterol; 1616mg Sodium. Exchanges: 11 1/2 Grain(Starch); 1 Lean Meat; 4 Fruit; 25 1/2 Fat; 14 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingerbread Cake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cooking Light 1994 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 1/2 cup 1% low-fat milk 1/4 cup light molasses 1/4 cup margarine -- melted 2 tablespoons honey 1 egg white 1 cup all-purpose flour 1 teaspoon ground ginger 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cloves Vegetable cooking spray 1 tablespoon powdered sugar 6 tablespoons frozen reduced-calorie whipped topping -- thawed Combine first 6 ingredients in a large bowl; beat at medium speed of a mixer until smooth. Combine flour and next 5 ingredients; stir well. Add to milk mixture, beating well. Pour the cake batter into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and cool completely. Place the cake on a serving plate. Place a paper doily on top, and sprinkle powdered sugar over doily; carefully remove doily. (serving size: 1 [4 x 2-1/2-inch] piece and 1 tablespoon whipped topping) Source: " Cooking Light, Nov/Dec 1994, page 114 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 13g Fat (37.9% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : Serve cake with whipped topping. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1617 * Exported from MasterCook * Gingerbread Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Breads Desserts March '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup granulated sugar 1/4 cup stick margarine or butter -- softened 1/3 cup molasses 1 large egg 1 1/2 cups all-purpose flour 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/8 teaspoon ground cloves 2/3 cup 1% low-fat milk Cooking spray 2 teaspoons powdered sugar Preheat oven to 350º. Beat granulated sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through cloves). Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 350º for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sift powdered sugar over top of cake, and serve warm. Description: " Ginger ale has long been used as a remedy for an upset stomach. But a generous slice of home-baked gingerbread could be just as effective. Research shows that compounds in ginger can sometimes suppress an upset stomach and nausea. " Source: " Cooking Light, March 1998, p.176 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 6g Fat (27.0% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 172mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 2394 0 0 0 0 0 0 0 3615 0 0 0 * Exported from MasterCook * Gingerbread Crumb Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cake Desserts May '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 2/3 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/8 teaspoon ground cloves 1/4 cup chilled stick margarine or butter -- cut into small pieces 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup low-fat buttermilk 2 tablespoons molasses 1 large egg Cooking spray 1 1/2 teaspoons water Preheat oven to 350º. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 6 ingredients (flour through cloves), and cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture; set aside. Combine the remaining flour mixture, baking powder, and baking soda, and add the buttermilk, molasses, and egg. Beat at medium speed of a mixer until blended. Spoon into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture and water; stir with a fork. Sprinkle over batter. Bake at 350º for 30 minutes. Cool on a wire rack. Serving Size: 1 wedge Source: " Cooking Light, May 1998, p.113 " Copyright: " © Cooking Light " T(Baking Time): " 0:30 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 7g Fat (29.0% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 3615 4098 0 0 25045 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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