Best Gingerbread With Crunchy Topping Recipes

GINGERBREAD WITH LEMON TOPPING

Gingerbread with Lemon Topping image

Add a twist to the regular gingerbread with a distinctive lemon sauce topping. You can make it sweeter or spicier to suit your taste.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 8

Number Of Ingredients 17

Ingredients

1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1/2 cup mild-flavor (light) or full-flavor (dark) molasses
1/2 cup hot water
1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 1/4 cups water
1 egg yolk, beaten
1 tablespoon grated lemon peel
2 tablespoons lemon juice

Steps:

Heat oven to 325°F. Spray 9x5-inch or 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.

Nutrition Facts : Calories 300, Carbohydrate 52 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 g

GINGERBREAD COOKIES

Gingerbread Cookies image

When your friends reach into a tin of these old-fashioned cookies, they're sure to think Grandma baked them! Our Test Kitchen staff came up with this lighter recipe for crunchy gingerbread cookies with lovely icing accents.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 6-1/2 dozen.

Number Of Ingredients 14

Ingredients

6 tablespoons butter, softened
1 cup sugar
1 cup molasses
1 egg
2 tablespoons white vinegar
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
5 cups confectioners' sugar
5 to 6 tablespoons fat-free milk
Assorted paste food coloring, optional

Steps:

In a bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the molasses, egg and vinegar. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Cover and refrigerate for 4 hours or until easy to handle (dough will be sticky)., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 4 in. cookie cutters dipped in flour. Using a floured spatula, place cookies 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 5-6 minutes or until set. Remove to wire racks to cool., For icing, combine confectioners' sugar and milk in bowl. Spread over cooled cookies; let dry completely. If desired, combine paste food coloring and a few drops of water; using a fine brush or the blunt end of a wooden skewer, decorate cookies.

Nutrition Facts : Calories 81 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 39mg sodium, Carbohydrate 18g carbohydrate, Fiber 0 fiber), Protein 1g protein.