Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Gingerbread cake flavored with dark, spicy molasses is simply topped with a dollop of whipped cream for the perfect holiday dessert.
Heat oven to 325°F.
Combine all ingredients except whipped cream in bowl. Beat at medium speed, scraping bowl often, until well mixed.
Pour batter into greased 8- or 9-inch square baking pan. Bake 25-35 minutes or until toothpick inserted in center comes out clean.
Cut into squares. Serve warm with sweetened whipped cream.
Dietary Fiber: <1g
We added a layer of slightly carmelized apples to the baking pan before adding the batter. The cake was very good and moist!
I've made this cake many times and we love it. Quite by accident, I started mixing things up for this cake and I realized I was out of butter so I substituted it with 2 tbls. of sunflower oil and a 1/4 cp of yogart and wow, talk about moist. I love this recipe.
This tasted much like the gingerbread my Mom used to make. I asked my sister (in law)why it didn't taste quite like Mom's. She told me that my Mom made hers with acon grease. My brother,the doctor (her DH), will only eat my Mom's. He misses out on some yummy different recipes.
I tried this for my mom's b day and she loved it! Being vegetarina, I used egg replacer instead of eggs, and it was still amazing! Here's another apple recipe from wailana in case you want one!Apple Cake:1 1/2 cups unbleached white flour1/2 + 1/8 tsp. baking soda1/2 tsp. salt1/4 tsp. cinnamon1/2 cup safflower oil1/4 cup eggless mayonnaise or yogurt1/4 cup apple butter1/2 tsp. vanilla2 Tbsp. fresh ginger juice*1/4 cup water3/4 cup raw sugar or granulated fructose2 cups apples, peeled and chopped into small cubes3 Tbsp. roasted almond slivers2 Tbsp. raisinsCaramel Sauce:1/2 cup fresh cashew milk**1/2 cup brown sugar1 Tbsp. safflower oil1 Tbsp. maple syrup1/2 tsp. vanilla1 Tbsp. water1 Tbsp. cornstarch mixed with 1 Tbsp. water1. Preheat the oven to 350°F. Combine the flour, baking soda, salt, and cinnamon in a large bowl. Whisk lightly.2. In a separate bowl combine the oil, mayonnaise, apple butter, vanilla, ginger juice, water, and sugar. Slowly add this mixture to the dry ingredients and stir to blend. Fold in the apples, 2 Tbsp. of the slivered almonds, and the raisins and mix well.3. Pour the batter into an 8x8-inch oiled baking dish and bake for 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool.4. For the sauce, make the cashew milk as directed below and set aside. Place the next 5 ingredients in a small saucepan on medium heat. Bring to a boil and simmer until the sugar is dissolved.5. Slowly whisk in the cashew milk. Cook for 2 more minutes, then gradually add the cornstarch mixture and whisk until thickened to a thick syrup consistency. Remove from the heat and cool for 30 minutes.6. Spread the sauce over the cake and top with the remaining roasted nuts. Slice into 9 squares, then halve each square to make 18 small triangles.Makes 18 pieces*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.**Cashew milk: Blend 2 Tbsp. raw cashew pieces with 3/4 cup hot water until smooth. Strain through a fine strainer.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1844
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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