CRYSTALLIZED GINGER POUND CAKE
Inspired By: www.recipegoldmine.com
Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup plus 2 tablespoons granulated sugar
3/4 cup unsalted butter, softened
3 eggs
1/4 cup plus 2 tablespoons sour cream
1 teaspoon vanilla extract
1/2 cup PureSpice ® crystallized ginger, coarsely chopped
1/2 cup all-purpose flour
1. Butter and lightly flour a 9 x 5-inch loaf pan; set aside. Preheat oven to 350 degrees F. Combine the 1 cup flour and baking powder in a small bowl; set aside.
2. Beat sugar and butter in a large mixing bowl on medium speed until light and fluffy. Reduce speed to low and beat in eggs, one at a time, blending well after each addition.
3. Combine sour cream and vanilla extract in a cup. Add flour mixture and sour cream alternately into batter and beat until well combined, beginning and ending with flour mixture. Increase speed to high and beat until smooth.
4. Toss together ginger and the 1/2 cup flour in a small bowl. Fold ginger and flour mixture into batter.
5. Pour batter into prepared pan. Bake for 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack. Wrap cake in plastic wrap and refrigerate overnight.
Strawberries with Custard Sauce
Inspired By: Better Homes and Gardens, "Strawberries with Custard Sauce"
Ingredients:
1/3 cup skim milk
2 Tbsp sugar
1 Tbsp PureSpice ® Crystallized Giner, chopped
1 Egg, beat
1/3 cup skim milk
1/2 tsp vanilla
3 cups sliced fresh strawberries
2 Tbsp slivered almonds, toasted
Directions:
1. In a blender, combine 1/3 cup milk, sugar and ginger. Cover and blend mixture until smooth.
2. For custard sauce, combine egg and other portion of milk in a heavy small saucepan. Add blended mixture. Cook and stir over medium heat about 10 minutes or until mixture just coats a spoon. Remove saucepan from heat. Stir in vanilla.
3. Quickly cool custard sauce by placing the saucepan in a sink of ice water for 1-2 minutes, stirring constantly. Pour custard sauce in a bowl. Cover the surface with plastic wrap. Refridgerate at least 1 hour, or up to 24. Place strawberries in 6 dessert dishes. Spoon custard over berries. Sprinkle almonds on top.
CRYSTALLIZED GINGER POUND CAKE
Inspired By: www.recipegoldmine.com
Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup plus 2 tablespoons granulated sugar
3/4 cup unsalted butter, softened
3 eggs
1/4 cup plus 2 tablespoons sour cream
1 teaspoon vanilla extract
1/2 cup PureSpice ® crystallized ginger, coarsely chopped
1/2 cup all-purpose flour
1. Butter and lightly flour a 9 x 5-inch loaf pan; set aside. Preheat oven to 350 degrees F. Combine the 1 cup flour and baking powder in a small bowl; set aside.
2. Beat sugar and butter in a large mixing bowl on medium speed until light and fluffy. Reduce speed to low and beat in eggs, one at a time, blending well after each addition.
3. Combine sour cream and vanilla extract in a cup. Add flour mixture and sour cream alternately into batter and beat until well combined, beginning and ending with flour mixture. Increase speed to high and beat until smooth.
4. Toss together ginger and the 1/2 cup flour in a small bowl. Fold ginger and flour mixture into batter.
5. Pour batter into prepared pan. Bake for 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack. Wrap cake in plastic wrap and refrigerate overnight.
Strawberries with Custard Sauce
Inspired By: Better Homes and Gardens, "Strawberries with Custard Sauce"
Ingredients:
1/3 cup skim milk
2 Tbsp sugar
1 Tbsp PureSpice ® Crystallized Giner, chopped
1 Egg, beat
1/3 cup skim milk
1/2 tsp vanilla
3 cups sliced fresh strawberries
2 Tbsp slivered almonds, toasted
Directions:
1. In a blender, combine 1/3 cup milk, sugar and ginger. Cover and blend mixture until smooth.
2. For custard sauce, combine egg and other portion of milk in a heavy small saucepan. Add blended mixture. Cook and stir over medium heat about 10 minutes or until mixture just coats a spoon. Remove saucepan from heat. Stir in vanilla.
3. Quickly cool custard sauce by placing the saucepan in a sink of ice water for 1-2 minutes, stirring constantly. Pour custard sauce in a bowl. Cover the surface with plastic wrap. Refridgerate at least 1 hour, or up to 24. Place strawberries in 6 dessert dishes. Spoon custard over berries. Sprinkle almonds on top.
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