Gingerbread's Recipe Thread

[Gingerbread]

Whew! It's a late night for me, we had our office Christmas party tonight, eh' it was kinda boring. However here is today's recipe....

Hummingbird Cake

3C all-purpose flour
2C sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2C chopped ripe bananas
1C drained crushed pineapple
1C vegetable oil
2 eggs, beaten
1 1/2 tsp vanilla extract
1C finely chopped pecans

Icing:
8 ounces cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 pound powered sugar
1 tsp vanilla extract


Preheat oven to 350. Lightly grease two 9" round cake pans, sprinkle evenly with flour and tap out the excess. Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans. Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks. Turn right side up and cool completely.

To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Store in refrigerator. Let stand at room temperature before serving.


Obscuria: I look forward to all you're mouth-watering recipes...gingerbread cheesecake OMG!

DBM: I love the PDF idea. When I do the recipe exchange that could be something perhaps the participants might like to add to the recipes they get. I wasn't going to go into too much detail about it just yet, figured I'd get it all sorted out after X-mas when it got closer to when I was going to host it. When I did it a couple years ago I suggested people create a pony themed book or box to keep their recipes in. I'll post pics of mine with the exchange thread. I was also going to provide some MLP baking/cooking themed pony art for people to use as they liked, again all this is to come after the holidays so be sure to sign up!

[thebeth]

aw sweet! I love this thread!

[relcelestia]

this is suuuuper awesome of you!!!!
how cool to share your passion and talent with us!!!
will there be any non-dessert type recipes?
thanks so much!!

[DialgaBritesMom]

Originally Posted by Gingerbread

Whew! It's a late night for me, we had our office Christmas party tonight, eh' it was kinda boring. However here is today's recipe....

Hummingbird Cake

Oh man, I have to vouch for this one. It is sooooooo good, and super duper rich...

[advokitsgirl]

I've made the hummingbird cake before too.. nummers!!

I've got a few recipies I can share, but I'm a bit busy at the moment. I'll be back sometime this afternoon to post (non dessert stuff!).

[Gingerbread]

relceleste: I do intend on doing more than desserts, I'll do all types of recipes, I've just been in a dessert kick cause of the holidays. Tonight though my friend I will post a dinner. Also, anyone who want's to suggest any particular types of recipes feel free and I'll try to accommodate! I have recipes for just about anything and everything. Sometimes I might get on a dessert or chicken or appetizer kick, you guys just let me know when I need to mix it up. Without further ado...

Herbed Chicken in Pastry

4 boneless, skinless chicken breasts
1 tbsp butter/marg.
1/2 pkg (1 sheet) puff pastry, thawed
1 egg
1 tbsp water
1 container Alouette garlic and herb cheese spread (can usually be found with the specialty cheeses and cheese spreads)
parsley, fresh or dried (fresh is better)

Season chicken with salt and pepper. Melt butter in skillet. Add chicken and cook on med/high heat on both sides until cooked through OR you can bake the chicken breasts in the oven for about 30 minutes. I've done it both ways and either is fine for this purpose. Set aside your cooked chicken.
Preheat oven to 400. Unfold pastry onto a lightly floured surface and roll it into a 14" square. Cut the pastry square into 4 equal squares. Spread about 2 tbsp (more or less if you like) of the cheese spread onto the pastry square keeping it within about 1" of the edges. Top the cheese spread with a sprinkling of parsley and a chicken breast. Fold the corners of the pastry up and over the chicken, covering it completely and pinching the seams together. Place them seam side down onto your baking sheet or stone. Combine the egg and water and beat well. Brush tops lightly with egg mixture. Bake for approx. 25 minutes or until pastry is a nice golden brown. Yum!

[thebeth]

O.O
That sounds delicious... I <3 Alouette!

[Kar Red Roses]

Note to self: Don't read this thread when you're hungry.

[Obscuria]

I specialize in Asian cuisine so if anyone wants some amazing Chines/Japanes/Thai/Malaysian etc etc recipes let me know.


Ok as promised. Gingerbread Cheesecake.

You will need to make the dough for the Gingerbread men as well to make the crumb crust, and to make Gingerbread men to top the cake, so the dough recipe will follow after the cheesecake.

Ingredients

All Purpose flour for dusting

1/4 recipe Molasses-Gingerbread dough {Or just use the whole recipe and make extra cookies like I do, they will go quick, trust me}

4 tablespoons unsalted butter, melted

1 3/4 cup granulated sugar

2 pounds cream cheese at room temperature

1 teaspoon pure vanilla extract

4 large egss room temperature

1/4 cup unsulfured molasses

1/4 teaspoon salt

1 1/2 teaspoons round ginger

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon finely grated lemon zest

6 Gingerbread Men

Preheat oven to 350. Wrap exterior of a 9 inch springform pan in 2 layers of foil.

On a generously floured piece of parchment paper, roll dough to a 13 by 10 inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet. Break into large pieces then pulse in a food processor until finely ground.

Combine butter, 1/4 cup sugar and 2 cups cookie crumbs in a bowl. Press mixture firmly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.

Reduce oven temperature to 325. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs one at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices and lemon zest. Pour filling into cooled crust.

Place cheesecake in a large, shallow roasting pan. Transfer to oven and carefully add enough hot water to roasting pan to come about halfway up sides of the springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan and let cool. Refrigerate uncovered for at least 8 hours or overnight.

Before serving run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange Gingerbread men in center of cake in a circle.


Now the recipe for the dough for the cookies/crust

Molasses Gingerbread cookies

5 1/2 cups all purpose flour, plus more for dusting

1 teaspoon baking soda

1 1/2 teaspoons salt

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon freshly grated nutmeg

2 sticks unsalted butter, room temperature

1 cup packed dark brown sugar

2 large eggs

1 1/2 cups unsulfured molasses

Whisk together flour, baking soda, salt and spices in a medium bowl.

Beat butter and sugar with a mixer on medium/high speed until fluffy. Add egss, one at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Divide dough into 3 portions and wrap each in plastic. Refrigerate 1 hour.

{Here's where you can quit if you only want the dough to make the crust for the cheesecake and don't want to make cookies to decorate it with, if you do, or just want to make cookies to continue on}

Preheat oven to 350. On a generously foured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets and freeze for 15 minutes.

Cut out desired shapes. Bake cookies cookies for 6 minutes. Remove sheets from the oven and tap them firmly on the counter to flatten cookies. Return to oven, rotating sheets and bake until crisp but not darkened, 6 to 8 minutes. Let cool on sheets then decorate if desired.


I also have a recipe for Honey Gingerbread cookies which I will type up later. My fingers hurt after typing all that...lol!

[Gingerbread]

Mmmmm, Obscuria that sounds delish, I think it will have to join my ever-growing list of things to make at Christmas! For today I've got a yummy treat that I usually make every Thanksgiving morning for breakfast as well as throughout the year. It's really not complicated and they are mouth-watering. Enjoy!

Sweet Cinnamon Biscuits

2C sifted all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4C veg. oil
3/4C buttermilk
8 tbsp butter, softened not melted
3/4C sugar
1 tsp cinnamon

Combine flour, baking powder, salt and baking soda, mix well. Stir in oil, add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until nice and smooth. Roll dough into a 15x8 inch rectangle. Preheat the oven to 400. Grease a 9” round cake pan. Spread the butter over the dough. Combine the sugar and cinnamon in a small bowl and mix well. Sprinkle sugar mixture over the butter. Roll up the rectangle, jelly roll fashion, starting from one of the long sides. Pinch seam to seal. Cut the roll into 1 1/2” slices. Arrange the slices cut side up in prepared pan. Bake until lightly browned, about 15-20 minutes.