• Easy Desserts - 16

    From Dave Drum@1:3634/12 to All on Mon Jan 16 04:43:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sticky Cranberry Gingerbread
    Categories: Fruits, Dairy, Cakes, Herbs
    Yield: 9 servings

    2 c (266 g) fresh or frozen
    - cranberries
    1 c (200 g) granulated sugar
    4 oz (113 g) unsalted butter
    2/3 c (133 g) dark brown sugar
    1/2 c (120 m) whole milk
    1/2 c (120 mL) maple syrup
    1/4 c (60 mL molasses
    1 1/2 c (185 g) A-P flour
    1 tb (5 g) ground ginger
    1/2 ts (1 g) ground cinnamon
    1/2 ts (3 g) baking powder
    1/2 ts (3 g) kosher salt
    1/4 ts (1 g) baking soda
    1/4 ts Black pepper
    2 lg Eggs; lightly beaten
    1 tb (14 g) grated fresh ginger

    Set oven @ 350ºF/175ºC and line a 9" square or round
    baking pan with parchment.

    In a small, heavy-bottomed saucepan, stir together
    cranberries, granulated sugar and 1 tablespoon water.
    Stir the cranberries over medium heat until the sugar is
    completely dissolved and cranberries form a sauce that
    is syrupy and bubbling thickly, about 10 minutes. Aim to
    have about half the cranberries broken down, with the
    remainder more or less whole.

    In a separate saucepan, stir together the butter, brown
    sugar, milk, maple syrup and molasses over medium heat.
    Bring it to just barely a simmer and then remove it from
    the heat. Do not let it come to a boil, or the mixture
    may curdle.

    In a large bowl, sift together the flour, ginger,
    cinnamon, baking powder, salt, baking soda and black
    pepper. Beat in the butter-maple syrup mixture and then
    beat in the eggs. Stir in the ginger.

    Scrape the batter into the pan. Drop fat dollops of
    cranberry sauce onto the surface of the cake batter.
    Drag a long, slender knife through the batter in a
    swirly design, as if you are marbling a cake. Transfer
    the cake to the oven and bake it until the top is firm
    and a toothpick inserted in the center comes out clean,
    about 50 minutes. Transfer the pan to a wire baking rack
    and let the cake cool completely before eating it.

    By: Melissa Clark

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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