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Family Cookbook
recipes
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- Andiamo Coconut Ice Cream
- Andiamo Ginger Ice Cream
- Andiamo Orange Sorbet
- Appetizer Potato Pancakes
- Apricot-glazed Chicken thighs
- Baba Ghanoug Sun Ship IV
- Barbecued Salmon
- Basic Flaky Pie Pastry
- Beef Stroganoff
- Ben's Pie Crust
- Blackberry Granita
- Blueberry Coffee Cake
- Bolognese Sauce
- Boulevard Carrot Mousseline
- Braised Short Ribs (For Stew)
- Butt'ry Shelf Lemon Cake
- Buttermilk Pancakes
- Butterscotch Icing
- Cafe's Pecan Pumpkin Pie
- Caramel Brownies
- Cherry Salsa
- Chicken Tortilla Casserole
- Choc on bottom, cake on top
- Choc/whiskey Expresso Mousse
- Choco-Chip Meringue Bites
- Chocolate Layer Cake
- Chocolate Ribbon Cake
- Chocolate-Coffee Freezer Torte
- Circus Krispies
- Coffee Crunch Cake
- Cookoo Cookies
- Cooky Canvases
- Crab Swiss Bites
- Cream Cheese Puffs
- Curried Crab & Apple Soup
- Date Bites
- Davida's fish marinade/glaze
- Ebelskeevers
- Finger Cheesecake Bars
- Floradora Sauce
- Ginger Short Ribs
- Gingerbread Cake
- Glorious Sponge Cake (lemony)
- Gram's Chicken Tortilla Bake
- Grandpa Mitchell's Punch
- Granny's English Toffee
- Green Peppercorn Sauce
- Grilled Avacado Halves
- Italian Roast Chicken
- Jane's Macarons....
- Jim's Summer Risotto
- Karen’s Lemon Bars
- Laurie's Artichoke Dip
- Laurie's Lasagna
- Lemon Baked Pudding
- Lemon Butter
- Marcia's Crackers
- Marzipan
- Meatloaf Roll
- Meringue Nests
- Minestrone ala Katsy
- Mint-Truffle Ice Cream Terrine
- Moppets Preschool Picnic Cake
- Mushroom Strudel Bites
- Mushroom/Swiss Gougere
- Nut Tree Chocolate Cake
- Pea Mash (lemony on toast)
- Pistachio Pinwheels
- Pita Chips
- Polenta Almond Cake
- Pomegranate-Merlot Lamb
- Pork with Blackberry Sauce
- Posh Squash
- Puffy Pancake
- Red Pepper Walnut Dip
- Roasted Potatoes with Parsley
- Sarah's Coffee Cake
- Scotch Shortbread
- Skordalia Stacks
- Snowflake waffle
- Spiced Candied Walnuts
- Summer 2012 Lamb/Carrots
- Sweet potato bites Gorgonzola pear
- Tahoe Tenderloin
- Taquila Sunset Rita
- Tomato Basil Salsa
- Tomato Tart
- Trail Bars
- udpiibniqcx
- Village Cheese House Fondue
- White Christmas Drop
- White House Quiche Lorraine
- Wildeats Elk Chili
- Worms
Gingerbread Cake
[edit]
source Bon Appetite
Is wonderful if cooked just until done... Fresh ginger makes it moist, but it is very easy to overcook, check often
Required Ingredients
| Cake | ||
| 1 ½ | Cup | all purpose flour |
| 1 | Teaspoon | ground ginger |
| ¾ | Teaspoon | ground cinnamon |
| ¾ | Teaspoon | kosher salt |
| ½ | Teaspoon | baking powder |
| ½ | Teaspoon | baking soda |
| 1 | Stick | unsalted butter cut in 1/2 in pieces |
| ½ | Cup | packed light br sugar |
| ½ | Cup | mild molasses (not dark) |
| 1 | large egg beaten to blend | |
| 2 | Teaspoon | grated peeled ginger (or more) |
| Topping | ||
| 1 | Cup | chilled heavy cream |
| 1 | Tablespoon | powdered sugar |
| ¼ | Cup | store-bought lemon curd |
| lemon zest |
Preparation Instructions
- Preheat over to 350 deg and coat and 8x8 pan with nonstick spray. Line bottom of pan with parchment paper and spray paper.
- Whisk flour and next 5 ingredients in a medium bowl.
- Place butter in a large bowl and pour 1/2 cup boiling water over butter chunks. Whisk until melted.
- Whisk in sugar and next 3 ingredients. Add dry ingredients. Whisk to blend. Transfer to prepared pan.
- Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Invert onto a wire rack; let cool and remove parchment. Careful not to overcook.
- For Topping beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake and garnish with zest.