Gingerbread Cake With Cream Sauce

Ingredients:
1 cup sugar
1/2 cup butter, softened
2 cups flour
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp saltMix until crumbly.
Reserve 1/2 cup of the above mixture for the streusel topping.
To this, add 1/2 cup chopped pecans, if desired.
To the remainder, mix in
1 tsp baking soda
1 cup buttermilk
1/2 cup molasses
2 eggs

Directions:
Pour batter into a well-greased 13x9 baking pan. sprinkle with the reserved streusel topping. Bake at 350 for 28-30 minutes, or until toothpick comes out clean. Watch carefully so you don't overbake. Let cool slightly, and serve warm with Cream Sauce.Cream Sauce1 cup sugar1 cup heavy cream1/2 cup butterdash gingerCombine and bring to a gentle boil over medium heat. Stir 4 minutes. Serve and warm sauce over gingerbread. Refrigerate any remaining sauce.

Soft Gingersnap Cookies

Ingredients:
2 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
Pinch of fresh nutmeg
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 egg
1 tsp. vanilla
1/4 cup molasses
White sugar-to roll the cookie dough in

Directions:
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and spices in a medium bowl. Whisk the ingredients together.
3. With a mixer, combine the butter and brown sugar until smooth and creamy. This will take a couple of minutes.
4. Add in the egg and vanilla extra. Mix until well combined.
5. Add in the molasses. Mix until the molasses is combined with the other ingredients.
6. With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in.
7. Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
8. Place the cookie dough balls on a large baking sheet with parchment paper or a Silpat. Make sure they are a couple inches apart.
9. I pressed down on the cookies slightly to help them flatten out. If you like puffy cookies, don’t press them down.
10. Bake for 8 minutes and NO longer. You want them to stay soft! Let the cookies sit on the baking sheet for a minute or two, then transfer to a cooling rack.

Gingerbread Waffles

Ingredients:

2 cups all-purpose flour (I substitute 1/2 whole wheat)

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1/4 cup sugar

3 eggs

1/2 cup molasses

1 1/2 cups nonfat buttermilk (or whatever milk you have)

8 Tbs melted butter

Directions:

1. Heat waffle iron.

2. Sift together flour, ginger, cinnamon, cloves, salt, baking soda, baking powder and sugar.

3. Whisk together eggs, molasses, milk and butter.

4. Pour into dry ingredients.

5. Mix until just combined.

6. Ladle about 1/3 cup of batter onto each section of waffle grid.

7. Bake about 5 minutes.

8. Place waffles onto a baking pan and place in a warm oven (about 200 degrees) until ready to serve.

Top with:

blended canned pears

whipped cream & fruit

sprinkle powdered sugar.