Apple Gingerbread

Ingredients:

* 1/4 cup butter
* 3 Granny Smith apples - peeled, cored and chopped
* 3/4 cup butter at room temperature
* 1 tablespoon honey
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 2 eggs
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon pumpkin pie spice
* 1 teaspoon ground cloves
* 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 1/2 cup milk
* 1/2 cup chopped walnuts
* 1 egg white
* 1 teaspoon ground cinnamon
* 1/2 cup chopped walnuts
* 1 tablespoon brown sugar
* 1/2 cup butter, softened
* 1 cup confectioners' sugar
* 1 (8 ounce) package cream cheese, softened
* 1 teaspoon vanilla extract
* 1 (20 ounce) can apple pie filling

How to prepare Apple Gingerbread:

1. Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

3. In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.

4. Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.

5. To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.

6. Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.

7. To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

Apple And Pear Ginger Trifle

Ingredients:

• 1 medium cooking apple, peeled, cored and sliced
• 1 medium pear, peeled, cored and sliced
• 4 tablespoons cider
• 25 g (1 oz)soft brown sugar
• 1/4 teaspoon ground ginger
• 3 slices ginger cake, cut in half
• 6 tablespoons whipping cream
• 2 teaspoons icing sugar, sifted
• 1 tablespoon chopped nuts, toasted

How to prepare Apple And Pear Ginger Trifle:

1. Place the apple and pear in a saucepan with the cider, brown sugar and ginger.
2. Cook gently until the fruit is just tender.
3. Leave to cool.
4. Arrange the cake in individual glass serving dishes and spoon the fruit and cooking liquid over the top.
5. Lightly whip the cream and fold in the icing sugar.
6. Spoon over the fruit and sprinkle with the nuts

Banana and Ginger Trifle

Ingredients:

• 700ml (25fl.ozs) full cream milk
• 2 rounded dessts. custard powder
• ½ dessts. sugar
• few spots vanilla extract
• 1 pkt trifle sponges - split each into 2
• 3 large bananas
• 2-3 pieces stem ginger
• 284ml (10fl.oz) double cream ready grated chocolate

How to prepare Banana and Ginger Trifle:

1. Mix the custard powder to a smooth paste with a little of the milk, heat the remainder in a pan with the vanilla extract and sugar.
2. Add the paste and stir until boiling. Remove from heat and allow to cool a little.
3. Make the trifle by layering the sponges, banana slices, ginger pieces and custard into a dish, ending with custard.
4. Leave to become cold before spreading with whipped cream and scattering with grated Chocolate.

Eggnog GingerbreadTrifle

Ingredients:

• 1 (14.5 ounce) package gingerbread cake mix
• 3 cups eggnog
• 1 (5.1 ounce) package instant vanilla pudding mix
• 2 cups heavy cream
• 1/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/4 cup sweetened dried cranberries, chopped (optional)
• 2 tablespoons gingersnap cookie crumbs (optional)

How to Prepare Eggnog GingerbreadTrifle:

1. Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.

2. Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.

3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.

4. Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Butterscotch Gingerbread Cookies

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 10 tablespoons butter or canola margarine, softened
• 6 tablespoons honey
• 1 cup brown sugar, packed
• 1 large egg
• 1/3 cup light molasses
• 1 1/2 cups butterscotch-flavored morsels (butterscotch chocolate chips)

How to prepare Butterscotch Gingerbread Cookies:

1. Preheat oven to 350F.

2. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.

3. Beat butter, honey, brown sugar, egg and molasses in large mixer bowl until fluffy and creamy. Gradually beat in flour mixture until well blended. Stir in butterscotch chips.

4. Use cookie scoop to drop 2 tablespoons of cookie dough onto baking sheets that have been coated with canola cooking spray. Press dough down with fingers or palms to lightly flatten.

5. Bake for about 10 minutes or until cookies are lightly browned but still soft. Remove to wire racks to cool completely.

Gingerbread Cookies

Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg
• 2 cups all purpose flour
• 1/2 tsp salt
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg

How to prepare Gingerbread Cookies :

1. Beat together sugar and butter until creamy. Add molasses and egg and continue beating until smooth and creamy.
2. Add spices and flour and mix until just incorporated. Form batter into a ball on plastic wrap, wrap tightly and refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Dust countertop with flour and roll out about 1/2 of the dough to 1/4" thickness.
4. Cut into desired shapes and transfer cutouts to prepared pans.
5. Bake approximately 8 - 10 minutes. Cool about 1 minute on pans and then transfer to wire racks and cool completely.
6. Decorate as desired.
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Diabetic Gingerbread Men Recipe

Ingredients:

• 2 c Wheat flour; whole-grain
• 1/4 ts Salt
• 1 ts Baking powder
• 1 ts Baking soda
• 2 c Bran
• 3 ts Ground ginger; or to taste
• 1 ts Allspice
• 1 ts Ground cinnamon
• 1/3 c Margarine
• 6 tb Sugar substitute
• 1 Egg; beaten
• 3 tb Orange juice
• 1 ts Margarine; to grease

How to prepare Diabetic Gingerbread Men:

Heat oven to 350 F. Mix flour, salt, baking powder and baking soda , bran and spices together, then rub in margarine until the mixture resembles fine breadcrumbs. 

Stir the sweetener into the egg and orange juice and beat into the flour mixture. Knead well, and roll out thinly on floured board. 

Using a cutter, cut into gingerbread men shapes (or other shapes) and place on greased cookie sheets. Bake for 15-20 min or until crisp and lightly browned. Cool on a wire tray and store in an airtight container.

Banana Gingerbread

Ingredients:

• 2 cups flour
• 1 tsp salt
• 3 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp allspice
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 cup honey
• 1/2 cup molasses
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup sour cream
• 2 medium bananas, mashed

How to prepare BananaGingerbread:

1. Preheat the oven to 350 degrees. Spray a 9x5 loaf pan.

2. Sift together all the dry ingredients. In a large bowl, cream the butter, brown sugar, molasses, and honey until smooth. Mix in the eggs one at a time. Mix in the sour cream and bananas. Stir in the dry ingredients just until blended.

3. Place the batter in the pan and bake for 60 minutes, or a toothpick comes out clean. Cool in the pan for 10 minutes, then turn onto a wire rack and cool completely.

Apple Gingerbread Bars

Apple Gingerbread Bars:

1. 1 sm Sweet apple, unpeeled, cut in half, then sliced 1/8 inch thick
2. 3/4 c. All-purpose flour
3. 3/4 c. Whole wheat flour
4. 1 tsp Baking pwdr
5. 1/2 tsp Baking soda
6. 1 tsp Grnd ginger
7. 1/8 tsp Grnd cloves
8. 1 tsp Grnd cinnamon
9. 2 x Egg whitesEgg whites
10. 1 tsp Vanilla extract
11. 1/4 c. Molasses
12. 2 Tbsp. + 2 teaspoon vegetable oil
13. 1 1/2 c. Applesauce - unsweetened

How to prepare Apple Gingerbread Bars:


1. Preheat oven to 350 . Using a 9 x 13 baking panbaking pan - lightly oil Or possibly spray with a nonstick cooking spray. Liberally sprinkle cinnamoncinnamon in bottom of pan. Arrange apple slices over the cinnamon proportionately.

2. Combine both flours, baking pwdr, baking soda and spices in a large bowl and mix well. In another bowl combine remaining ingredients. With either a fork or possibly wire whisk - beat till well blended. Add in to dry mix and mix just till all ingredents are moist. Spread batter over apple slices proportionately.

3. Bake for 25 min, till a toothpick inserted in the center comes out clean. Place pan on wire wire and cold for 3 min - then invert onto a serving plate. For best flavor - serve hot.

Banana Gingerbread Bar

Ingredients:

• 1 each banana, extra ripe
• 1 pk gingerbread cake mix (14.5 oz)
• 1/2 cup lukewarm water
• 1 egg
• 1 each banana, peeled, chopped
• 1/2 cup raisins
• 1/2 cup slivered almonds
• 1/2 cup powdered sugar
• 1 lemon, juice of one lemon

How to prepare Banana Gingerbread Bars:

1. Place medium banana in blender. Process until pureed, use 1/2 cup for recipe.
2. Combine gingerbread mix, water, 1/2 cup pureed banana and egg in large bowl. Beat well. Stir in chopped banana, raisins and almonds.
3. Spread batter in greased 13x9 inch baking pan. Bake in 350 degree oven 20-25 minutes until toothpick inserted in center comes out clean.
4. Mix powdered sugar and 3 tablespoons lemon juice in medium bowl to make thin glaze. Spread over warm gingerbread. Cool. Cut into bars.

Pumpkin Gingerbread Trifle

Ingredients:

• 2 boxes gingerbread cake mix
• 2 boxes vanilla instant pudding mix
• 2 1/2 cups pumpkin pie filling
• 1/2 cup brown sugar
• 1 tsp. cinnamon
• 3 cups heavy cream
• 1 tsp. vanilla
• 1/2 cup confectioner's sugar
• 1 cup gingersnap cookies, crushed

How to prepare Pumpkin Gingerbread Trifle:

1. Prepare and bake gingerbread cake mixes according to package instructions. Cool and set aside.
2. Prepare vanilla pudding according to package instructions.
3. Combine pudding with pumpkin pie filling. Fold in brown sugar and cinnamon. Cover and chill.
4. Whip heavy cream until soft peaks form. Sweeten with confectioner's sugar and add vanilla. Chill until ready to assemble trifle.

Assembling Trifle:

1. Crumble cooled gingerbread into bite-sized chunks. Layer half of these gingerbread pieces into the bottom of a clear glass trifle bowl.
2. Spread half of the pumpkin-pudding mixture over gingerbread. Smooth with spatula.
3. Cover pudding mixture with one-half of the sweetened, whipped cream. Smooth.
4. Top with remaining gingerbread.
5. Layer remaining pumpkin mixture.
6. Spread the rest of the whipped cream over the pumpkin.
7. Top with crushed gingersnap cookies.
8. Cover carefully with plastic wrap and chill overnight.

Pumpkin Gingerbread

Ingredients:

• 2 eggs
• 1/2 cup egg substitute
• 1 (15 ounce) can solid pack pumpkin
• 1 1/2 cups honey
• 1/2 cup butter or stick margarine, melted
• 1/2 cup fat-free plain yogurt
• 1 cup wheat germ
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• ICING:
• 3/4 cup confectioners' sugar
• 2 teaspoons fat free milk
• 1/4 teaspoon vanilla extract

How to Prepare Pumpkin Gingerbread:

1. In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ.
2. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; add batter.
3. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.
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Ginger Pear Crisp

Ingredients:

• 1 1/2 cups gingersnap crumbs
• 1/2 cup brown sugar, packed
• 1/4 teaspoon salt
• 1/4 cup butter, melted
• 3 peeled ripe pears, cut in half, or use 1 can (28 ounces), drained
• 1 tablespoon lemon juice

How to prepare Ginger Pear Crisp:

1. Mix together the crumbs, brown sugar, salt, and melted butter.
2. Place half of the crumb mixture into a buttered 8-inch round baking dish. Place pears on the crumb layer, cut side up. Sprinkle with lemon juice and remaining crumbs.
3. Bake at 350° for 25 to 30 minutes. Serve warm with ice cream 
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GingerBread

Ingredients:

• 1 (3.5 ounce) package cook and serve butterscotch pudding mix
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon

How to prepare Gingerbread:

1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.