1 - 10 of 38 for gingerbread topping
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In a small ... 1 hour. Serve over slices of gingerbread, cake, or fresh fruit. Per 2 tbsp.: 76 Cal Fat: 6g Pro: 0g Chol: 20mg Sod: 6mg Pot: 17mg Fib: 0g
Combine all ingredients, and beat until thick and fluffy and serve on top of gingerbread. Also good on spice or angel food cake.
Combine flour, brown sugar, dry milk, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl. Stir to break in brown sugar. Beat together ...
Sift dry ingredients. ... each addition of sugar, add very small amount of wine when all ingredients have been added, add nutmeg. Serve on warm gingerbread.
In a saucepan, ... boils. Stir constantly until mixture thickens. When desired consistency is reached. Sprinkle with nutmeg and serve warm over gingerbread.
Sift together twice into large bowl, all dry ingredients. Cut in shortening until it looks like cornmeal. Store in tightly covered container in cool ...
Combine all ingredients except for topping in a large ... done. Just before gingerbread is done combine ... long tined fork and pour hot topping over cake.
Cream shortening and ... 40 minutes. For topping: combine ingredients, ... surface of the gingerbread when it is ... squares and served hot with raisin sauce.
Below are two versions of gingerbread. Cream the ... and sprinkle the top with the sesame ... bars or wedges immediately after taking it out of the oven.
Bring molasses and butter to a boil in a large pot. Remove from heat and add baking soda and spices. (Mixture will foam up.) Add flour in thirds and ...
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