ginger - Annette's Sweet Treats

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

Pumpkin Bread Pudding

December 9, 2014 Leave a Comment

Pumpkin Bread Pudding

In the Newsday (The Long Island Newspaper) food section, December 7^th, 2014. This recipe for Pumpkin Bread Pudding, came from The Culinary Institute of American’s Chef Bill gave his tips on how to safely bake in a water bath at usaweekend.com.

Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding

3 ½ cups heavy cream

1 cup pumpkin puree

1/2 tsp. salt

1 cup sugar

1 vanilla bean (or 1 tsp. vanilla extract)

½ tsp cinnamon

½ tsp. ginger

¼ tsp. nutmeg

9 egg yolks

15 cups ½ inch cubes challah bread, from two small loaves

In a medium saucepan over medium heat, combine cream, pumpkin puree, salt and half of the sugar and bring to a simmer with a wooden spoon. Remove from heat.

Use a paring knife to split the vanilla bean in half lengthwise and scrape the seeds from the pod. Add the bean and the seeds from the pan, along with the cinnamon, ginger and nutmeg. Cover the pan and allow to steep for 15 minutes.

Bring the mixture to a boil over medium heat. Meanwhile, in a medium-size bowl, combine the egg yolks with the remaining sugar. Once the mixture in the pot comes to a boil, while whisking the egg yolks constantly, add about one-third of the hot mixture to the yolks to warm them. Whisk in the remaining cream mixture. If necessary, strain the mixture through a mesh strainer to remove any egg solids.

Preheat oven to 350 F. and lightly grease a 9×13 inch baking dish. Place the cubed bread in a large bowl, and pour the cream-and-egg mixture over the bread. Toss until the bread is coated, then transfer to the prepared pan. Allow the mixture to soak for about 30 minutes before placing the preheated oven. Bake until custard is set and the top of pudding is a light golden brown, about 30 minutes.

(Recipe for Pumpkin Bread Pudding was in USA Weekend, December 7, 2014)

Filed Under: Bread Recipes Tagged With: canned pumpkin puree, challah bread, egg yolks, ginger, heavy cream, vanilla bean

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

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

Ginger Pear Muffins

March 3, 2014 Leave a Comment

Ginger Pear Muffins

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

This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. This recipe is Diabetic.

Lorraine Caland Thunder Bay, Ontario

Ginger Pear Muffins Recipe

Ginger Pear Muffins

¾ cup packed brown sugar

1/3 cup canola oil

1 egg

1 cup buttermilk

2 ½ cups flour

1 tsp. baking soda

1 tsp. ground ginger

½ tsp. salt

½ tsp. ground cinnamon

2 cups chopped peeled fresh pears

Topping: 1/3 cup packed brown sugar

¼ ground ginger

2 tsp. butter, melted

In a small bowl, beat the brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine the flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill paper-lined muffin cups two-thirds full.

For topping, combine sugar and ginger. Stir in butter until crumbly. Sprinkle over batter.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. 1 ½ dozen

(Recipe for Ginger Pear Muffins was on www.tasteofhome.com, 2014)

Filed Under: Cupcake Recipes Tagged With: buttermilk, fresh pears, ginger

Gingerbread Pancakes with Banana Cream

December 22, 2013 Leave a Comment

Gingerbread Pancakes with Banana Cream

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

To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking. This way I don’t have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch.

Barbara Brittain Santee, California

Gingerbread Pancakes with Banana Cream Recipe

Gingerbread Pancakes with Banana Cream

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2 medium bananas, chopped

¾ cup butter, softened

1 ½ cups packed brown sugar

6 eggs

1 ½ cups molasses

6 cups flour

4 ½ tsp. baking powder

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

2 ¼ tsp. salt

¾ tsp. ground allspice

4 cups 2% milk

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving.

In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.

Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with banana cream. 42 pancakes – (4 2/3 cups topping)

(Recipe for Gingerbread Pancakes with Banana Cream was on www.tasteofhome.com, 2012)

Filed Under: Savory Tagged With: 2% milk, allspice, bananas, cinnamon, confectioners' sugar, ginger, heavy whipping cream, molasses

Gingerbread-Pumpkin Yule Log

December 21, 2013 Leave a Comment

Gingerbread-Pumpkin Yule Log

Make this Gingerbread-Pumpkin Yule Log (2) two days before Christmas. It was in Holiday Diabetic Recipes, from the editors of Diabetic Living.

Gingerbread-Pumpkin Yule Log Recip

Gingerbread-Pumpkin Yule Log

3 eggs

Nonstick cooking spray for baking

1 cup flour

1 tsp. baking powder

1 tsp. pumpkin pie spice

¼ tsp. salt

½ cup granulated sugar *

½ cup canned pumpkin

¼ cup molasses

Powdered sugar

Pumpkin Cream Filling

Fresh rosemary springs (optional)

Fresh cranberries (optional)

Allow eggs to stand at room temperature for 30 minutes.

Meanwhile, lightly coat a 15x10x1 inch baking pan with cooking spray for baking. Line the bottom of the pan with waxed paper or parchment paper; coat with cooking spray for baking and set aside. In a small bowl stir together flour, baking powder, pumpkin pie spice, and salt; set aside.

Preheat oven to 375 F. In a large mixing bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until well mixed. Stir in pumpkin and molasses. Fold in flour mixture. Spread batter evenly in prepared pan.

Bake about 15 minutes or until top springs back when lightly touched. Immediately loosed edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour. Meanwhile, prepare Pumpkin Cream Filling.

Unroll cake; remove towel. Spread filling over cake to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. To serve, place cake roll on a platter. If desired, garnish with rosemary and cranberries and sprinkle top with powdered sugar. Cut cake into 10 slices. Store cake, covered, in the refrigerator.

Pumpkin Cream Filling – In a medium bowl combine ¾ cup canned pumpkin and ½ tsp. ground ginger. Fold in 1 14 cups frozen light whipped dessert topping, thawed.

Sugar Substitute* – Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ cup sugar.

(Recipe for Gingerbread-Pumpkin Yule Log was in Holiday Diabetic Recipes, 2013)

Filed Under: Cake Recipes Tagged With: baking powder, canned pumpkin, ginger, light whipped dessert topping, pumpkin pie spice

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

Ginger-Lime Teriyaki Salmon

July 15, 2013 Leave a Comment

Ginger-Lime Teriyaki Salmon

This recipe appeared in Newsday on May 16, 2013. My husband loves salmon, so he might like to give this Ginger-Lime Teriyaki Salmon a try…I might even try it.

Ginger-Lime Teriyaki Salmon Recipe

Ginger-Lime Teriyaki Salmon

2 Tbsp. lime juice

3 tbsp. lower-sodium soy sauce

1 Tbsp. honey

2 tsp. minced ginger

4 (6 oz.) pieces salmon fillet

Combine lime juice, soy sauce, honey and ginger in baking dish just large enough to hold salmon in a single layer, and whisk until honey is dissolved. Place the fish in the baking dish, skin side up, marinate 15 minutes, turning every (5) five minutes.

Heat broiler. Transfer salmon, skin side up, to a baking sheet coated with cooking spray. Broil 5 to 6 minutes, turn over and broil 2 minutes, until fish is cooked to desired degree of doneness and tops are brown. 4 servings

(Recipe for Ginger-Lime Teriyaki Salmon was in Newsday, Thursday, May 16, 2013)

Filed Under: Savory Tagged With: ginger, lime juice, salmon fillet

Gingerbread Cheesecake

Pumpkin Bread Pudding

Bourbon Pumpkin Tart with Walnut Streusel

Sweet Potato Cinnamon Bread

Ginger Pear Muffins

Gingerbread Pancakes with Banana Cream

Gingerbread-Pumpkin Yule Log

Pumpkin Spice Cake with Maple Glaze

Ginger-Lime Teriyaki Salmon

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