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Gingerbread Cake Mix

January 5, 2015 Leave a Comment

Gingerbread Cake Mix

Gingerbread Cake Mix Recipe

Gingerbread Cake Mix

Mix:      6 2/3 cups flour

1 ½ cups sugar

¾ cup plus 1 Tbsp. nonfat dry milk powder

¼ cup baking powder

1 Tbsp. salt

2 ½ tsp. PENZEYS CINNAMON

2 tsp. CREAM OF TARTAR

½ – 1 ¼ tsp. GROUND CLOVES (the original recipe calls for 1 ¼, but our cloves are super strong)

1 ¼ tsp. POWDERED GINGER

1 ½ cups shortening

CAKE:       1 egg

½ cup water

½ cup molasses

(HIGHLIGHTED – are found in PENZEYS SPICES)

In a large bowl, combine the dry ingredients; mix well. Cut in the shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months.

                                5 batches (10 cups total)

To prepare the cake: Preheat oven to 350 F. In a mixing bowl, lightly beat the egg, water and molasses. Add 2 cups of the cake mix; beat until well blended. Spread into a greased 8 inch square baking pan. Bake at 350 F. for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.        9 pieces per cake

(Recipe for Gingerbread Cake Mix was in Penzeys Spices catalog)

Filed Under: Cake Recipes Tagged With: cinnamon, cloves, cream of tartar, molasses, nonfat dry milk powder, powdered ginger, shortening

Gingerbread Cheesecake

December 18, 2014 Leave a Comment

Gingerbread Cheesecake

This recipe for Gingerbread Cheesecake came from the “cooking club” magazine. It’s the perfect cheesecake for this time of year. Anytime in the month of December, I think, would be fine.

Gingerbread Cheesecake Recipe

Gingerbread Cheesecake

Crust:          2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:        4 (8 oz. each) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:         1 cup whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired

Heat oven to 300 F. Line outside of 9 inch springform pan with heavy-duty foil. Combine crust ingredients in medium bowl. Press onto bottom and halfway up sides of pan. Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy. Add eggs, one at a time, pulsing after each addition. Add all remaining filling ingredients; pulse to combine. Pour into crust.

Place pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack 1 hour. Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form. Beat in rum until firm but not stiff peaks form. Spread over top of cake. Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.

(Recipe for Gingerbread Cheesecake was in cooking club magazine, winter 2014)

Filed Under: Cake Recipes Tagged With: cinnamon, cloves, cream cheese, Eggs, ginger, ground gingersnaps, heavy whipping cream, light brown sugar, molasses, rum, sour cream

Bourbon Pumpkin Tart with Walnut Streusel

November 22, 2014 Leave a Comment

Bourbon Pumpkin Tart with Walnut Streusel

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Because my husband loves pumpkin pie, I’ve looked high and low for that “perfect” recipe. Bit as soon as he tasted this tart, he told me to stop searching, declaring this the best he’s ever tried!!

Brenda Ryan Marshall, Missouri

Bourbon Pumpkin Tart with Walnut Streusel Recipe

Bourbon Pumpkin Tart with Walnut Streusel

2 cups flour

1/3 cup sugar

1 tsp. grated orange peel

½ tsp. salt

2/3 cup cold butter, cubed

1 egg, lightly beaten

¼ cup heavy whipping cream

Filling:       1 can (15 oz.) solid-pack pumpkin

3 eggs

½ cup sugar

½ cup heavy whipping cream

¼ cup packed brown sugar

¼ cup bourbon

2 Tbsp. flour

1 tsp. cinnamon

1 tsp. ginger

¼ tsp. salt

¼ tsp. cloves

Topping:        ¾ cups flour

1/3 cup sugar

1/3 cup packed brown sugar

½ tsp. salt

½ tsp. cinnamon

½ cup cold butter, cubed

¾ cup coarsely chopped walnuts, toasted

¼ cup chopped crystallized ginger

In a large bowl, combine the flour, sugar, orange peel and salt. Cut in butter until crumbly. Add egg. Gradually and cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.

On a lightly floured surface, roll out pastry into a 13 inch circle. Press onto the bottom and up sides of an ungreased 11 inch fluted tart pan with removable bottom.

In a large bowl, combine the filling ingredients. Pour into crust.

For topping, combine the flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.

Bake at 350 F. for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.       14 servings

(Recipe for Bourbon Pumpkin Tart with Walnut Streusel was in www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: bourbon, can of solid-pack pumpkin, chopped walnuts, cinnamon, cloves, crystallized ginger, ginger, grated orange peel, heavy whipping cream, packed brown sugar

Pumpkin Swirl Bread

November 19, 2014 Leave a Comment

Pumpkin Swirl Bread

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

This combination of pumpkin, nuts and dates makes a flavorful bread with a beautiful golden look. The surprise inside – a rich creamy swirl – is almost like a luscious layer of cheesecake in a slice.

Cindy May Troy, Michigan

Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread

Filling:       2 packages (8oz. each) cream cheese, softened

¼ cup sugar

1 egg

1 Tbsp. milk

Bread:        3 cups sugar

1 can (15 oz.) solid-pack pumpkin

4 eggs

1 cup canola oil

1 cup water

4 cups flour

4 tsp. pumpkin pie spice

2 tsp. baking soda

1 ½ tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg

½ tsp. cloves

1 cup walnuts

1 cup raisins

½ cup chopped dates

Topping:        1 cup confectioners’ sugar

¼ tsp. vanilla

2 to 3 Tbsp. 2% milk

Additional chopped walnuts

Preheat oven to 350 F. Grease and flour three (3) 8×4 inch loaf pans. In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.        3 loaves – 16 slices each

(Recipe for Pumpkin Swirl Bread was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: can of solid-pack pumpkin, chopped dates, chopped walnuts, cloves, confectioners' sugar, cream cheese, nutmeg, pumpkin pie spice, raisins

Sweet Potato Cinnamon Bread

November 9, 2014 Leave a Comment

Sweet Potato Cinnamon Bread

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

My family loves quick breads. This one is moist and spicy. If you don’t have don’t have mini loaf pans it works just as well in regular size pans.

Nancy Foust Stoneboro, Pennsylvania

Sweet Potato Cinnamon Bread Recipe

Sweet Potato Cinnamon Bread

3 ½ cups flour

2 2/3 cups sugar

2 tsp. baking soda

1 tsp. salt

½ tsp. baking powder

1 ½ tsp. baking ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

4 eggs

2 cups mashed sweet potatoes

2/3 cup canola oil

2/3 cup 2% milk

1 ½ cups raisins

1 cup chopped walnuts

Preheat oven to 350 F. In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir until just moistened. Fold in raisins and walnuts.

Transfer to four (4) greased 5 ¾ x 4x3x2 inch loaf pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.

4 loaves (6 slices each)

For larger loaves: Prepare recipe as directed, using 2 greased 9 x 5 inch loaf pans. Bake in preheated 350 F. 55-60 minutes or until toothpick comes out clean.

(Recipe for Sweet Potato Cinnamon Bread was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: 2% milk, canola oil, cinnamon, cloves, ginger, raisins, sweet potatoes, walnuts

Pumpkin Spice Cake with Maple Glaze

November 26, 2013 Leave a Comment

Pumpkin Spice Cake with Maple Glaze

Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste.

Barbara Elliott Tyler, Texas

Pumpkin Spice Cake with Maple Glaze Recipe

Pumpkin Spice Cake with Maple Glaze

1 package yellow cake mix (regular size)

1 can (15 oz.) solid-pack pumpkin

4 eggs

½ cup canola oil

1/3 cup sugar

2 Tbsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground allspice

1 tsp. ground nutmeg

¼ tsp. cloves

Glaze: 2 cups confectioners’ sugar

¼ cup 2% milk

2 Tbsp. maple syrup

½ tsp. maple flavoring

½ cup chopped pecans, toasted

Place the first 10 ingredients in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 F. for 45-50 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Whisk the confectioners’ sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans. 12 servings

(Recipe for Pumpkin Spice Cake with Maple Glaze came from tasteofhome.com)

Filed Under: Cake Recipes Tagged With: allspice, can of solid-pack pumpkin, cloves, ginger, maple syrup and flavoring, nutmeg, yellow cake mix

Gingerbread Boys Recipe

December 1, 2012 Leave a Comment

Gingerbread Boys

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

These lightly spiced festive fellows are great to munch on. And if I punch a hole in the cutout shapes before baking, I can use the sturdy cookies as tree ornaments, too.

Dore’ Merrick Grabski Utica, New York

Gingerbread Boys Recipe

Gingerbread Boys

2/3 cup shortening

½ cup sugar

½ cup molasses

1 egg

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground cloves

½ tsp. salt

½ tsp. ground nutmeg

Confectioners’ sugar icing, red-hot candies and

Miniature chocolate chips

In a mixing bowl, cream shortening and sugar. Add molasses and egg; mix well. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half. Refrigerate for at least 2 hours.

On a lightly floured surface, roll out each portion of dough to 1/8 inch thickness. Cut with a 4 inch cookie cutter dipped in flour. Place 2 inch apart on greased baking sheets.

Bake at 350 F. for 9 – 11 minutes or until edges are firm. Remove to wire rack to cool. Decorate as desired.

TIP: Put 2 miniature chips for the eyes; and 3 red-hot candies in the center.

(Recipe for Gingerbread Boys was in Taste of Home Best Loved Cookies and bars, January 19, 2009 issue)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts on the recipe.

Hope you enjoyed the Gingerbread Boys, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cookie Recipes Tagged With: cinnamon, cloves, ginger, molasses, nutmeg, red-hot candies

Gingerbread Cake Mix

Gingerbread Cheesecake

Bourbon Pumpkin Tart with Walnut Streusel

Pumpkin Swirl Bread

Sweet Potato Cinnamon Bread

Pumpkin Spice Cake with Maple Glaze

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