One thing that I really like to bake and enjoy during the Holiday season is Gingerbread. Nothing says festive to me more than Gingerbread. The smell of all of those warm spices while the cakes and bakes are in the oven spells pure and utter COMFORT to me. Home Sweet Home. Family Ties & Times.
Gingerbread to me has always been like a nice warm hug. Nothing says "Welcome Home" more than the smell of a freshly baked gingerbread sitting on the hearth.
I thought it would be fun this morning to share with you some of my favorite Gingerbread Cakes and Bakes. This round up of recipes is by no means the sum total of all the gingerbread recipes I have posted here in The English Kitchen, but it does include ten of my very favorites that I have baked through the years.
All of them delicious and welcoming and something which I felt that you and your family might enjoy baking and eating over the coming weeks.
EASY OLD-FASHIONED GINGERBREAD - This is a basic no-frills recipe. No bells and whistles. Simple ingredients, simply put together in a most delicious way. I would not add anything else.
It is perfect just as it is. PER FECT! Simple as that. Vintage recipes are like that.
.JPG "Gingered Gingerbread Loaf")
GINGERED GINGERBREAD LOAF - This tasty loaf is dense and delicious, which is how I love my gingerbreads. Dense, delicious and spiked with plenty of Ginger.
This one has ginger in spades, from a rather generous amount of ground powdered ginger and then an indulgence of chopped crystalized ginger, so you get a double whammy! An optional sweet glaze tops it off.
SQUIDGY GINGERBREAD - When you dip your fork into this delicious gingerbread you realize what a treat it really is. Squidgy, damp, melt in the mouth ginger deliciousness. When you sink your teeth into its deliciously squidgy moistness . . . you realize that this is truly a Gingerbread to fall in love with.
I enjoy it split and filled with lemon curd. Simply cut into squares, this is fabulous . . . but split and filled with lemon curd . . . there is no doubt about it.
This truly IS the royalty of Gingerbreads. Magnificently moist and squidgy . . . with a beautiful ginger flavor and just a hint of mixed spice
GINGERBREAD CAKE WITH LEMON CREAM - This fabulous Gingerbread Cake is one of my absolute favourites. Why? Because it is easy to throw together and the end result is moist and delicious with a beautiful crumb.
On its own it is a beautiful cake, baked in a Bundt pan and dusted with icing sugar. That is my preferred tin to bake it in as it is really pretty, but you can also bake it in a 9-inch square tin or even in cupcake or muffin tins. The lemon whipped cream is a beautiful accompaniment.
CHRISTMAS GINGERBREAD ROLL - If you are looking for a dessert that is simple to make but that will stun everyone at the table, then this is the dessert for you. Not only is it really delicious but it is very simple to make.
Sweetened with molasses, nicely spiced. Moist and delicious and rolled around a lovely, whipped lemon filling.
DEEP, DARK & DELICIOUS GINGERBREAD - Spicy, dark, dense and yes delicious. You cannot call it a pretty cake by any stretch. It is the ugly step sister of pretty cake.
It is like the country cousin of the city mouse. This is a cake you might be tempted to overlook when glancing upon it sitting in the glass case of a bake shop.
This is the kind of gingerbread cake that you could imagine Meg, Amy, Jo and Beth sitting down to enjoy on cold winter's evening while the fire burns low in the grate, whilst Marmee reads to them the latest missive from their pa. Old fashioned and delicious. The smell alone when it is baking is worth baking it and don't get me started on the taste.
.jpg "Almond Gingerbread")
ALMOND GINGERBREAD - I just adore this particular gingerbread. It's light . . . and moist . . . and mild. Just perfect for those times when I am craving a gingerbread, but not looking for anything too heavy.
There are more almonds in this than there are flour, which makes for a very light cake, and also a very moist cake. It's also chock full of lovely little bits of preserved stem ginger. I use Opies, which I like. If you are so inclined you can even get it steeped in a whiskey syrup.
this cake is lovely. You get a fabulous crunch on top from the flaked almonds, all toasty and nutty, and then brushed with some of the ginger syrup when warm, giving them a bit of sweet heat. Moist cake, with tangy little spicy sweet bits of ginger throughout. All in all . . . F-A-B-U-L-O-U-S!
GRANDMOTHER'S GINGERBREAD - I love to enjoy this one the old-fashioned way, served warm, split and spread with butter. There is nothing fancy about this one. It's just a simple recipe. You beat together some butter and sugar, beat in an egg and molasses.
The original recipe didn't call for it, but I have added vanilla and lemon extracts because I have found through the years that they enhance the warm spice flavors of a good gingerbread. You stir dry ingredients into wet and then you beat in a cup of hot water that you have dissolved some baking soda in and pour it into the pan. Then bake. Easy peasy, lemon squeezy. Simple and divine.
CLASSIC GINGERBREAD LOAF CAKE - This super easy gingerbread loaf cake is heavily spiced, with a perfect moist texture. It comes together in only a saucepan and a bowl. Gingerbread loaf makes the perfect gift, or is great to have on hand if you need a homemade loaf cake filled with holiday flavours.
It cuts beautifully and has a beautiful texture. Its lovely served simply sliced and spread with softened butter. Its lovely even without the butter, I promise you. This is one gingerbread that you are really going to enjoy!!
STICKY TOPPED GINGERBREAD - Think of this sort of as a gingerbread flavored sticky toffee pudding. No dates, just a warm spicy gingerbread cake, topped with a lovely caramel like sticky toffee sauce.
Delicious as is with no embellishments, but whipped cream or clotted cream on top is also really rather good.
And as a bonus recipe, if you are wanting almost instant gratification . . .
GINGERBREAD MUFFINS -Moist and gingery with a bit of crunch from the demerara sugar sprinkle on top. Beautiful as is, but can be easily amped up by adding bits of candied ginger, dried cranberries, raisins, candied lemon peel, etc. You decide how you are going to enjoy these and I promise you that they will definitely be enjoyed!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If you appreciate reality, this is it.
In looking for delicious options for Holiday Side dishes this year I came across this Green Bean Stuffing Casserole Recipe on a site called Kitchen Fun with my 3 Sons. I immediately bookmarked it and decided to try it out. It looks like a tasty mash of two of my favorite holiday side dishes. Stuffing and Green Bean Casserole.
I have always loved Green Bean Casserole. We all do in my family. It was never anything that our mother had made, but we had it once when visiting our mother's cousin Polly in Vermont. They had a lovely big old house which sat on top of a hill overlooking a beautiful valley.
I remember Polly making it as a side dish for our supper that night. I don't remember anything else we had, but that Green Bean Casserole stood out in my mind, and I have carried the memory of it ever since. We all fell in love with it.
Green Bean Casserole is a favorite side dish that American's like to serve as a part of their Thanksgiving celebrations. It just wouldn't be Thanksgiving without it. This recipe is a delicious mash up of two holiday favorites. Green Bean Casserole and Stuffing.
To make it green beans are mixed together with a simple creamy mushroom sauce and fried onions before spreading in a buttered dish. Stuffing is scattered over top, along with more fried onions and the casserole is baked until it is bubbling and golden brown.
The stuffing gets nice and crispy on top, whilst the stuffing next to the beans and mushroom sauce absorbs some of that sauce and gets moist and delicious. Altogether this is a very tasty casserole.
I did downsize the recipe to make a much smaller batch. This recipe feeds only six people as a side, rather than the 12 of the original recipe. If you want to make more than six servings, check out the original recipe or simply double the ingredients I have shared here.
You can also add a bit of grated cheese to the top for another variation or some sliced and sauteed fresh mushrooms to the base.
Super simple to make and oh-so-tasty!
WHAT YOU NEED TO MAKE GREEN BEAN STUFFING CASSEROLE
This is a casserole that you can make using simple ingredients from the store cupboard. If you always have them in your larder then you are never far away from making a delicious side dish, and not just at the holidays!
- 6 ounces (170g) undiluted condensed cream of mushroom soup (Bachelors in the U.K.)
- 1/4 cup (60ml) milk
- 1/2 tsp soy sauce
- 1 tin (14 ounces/397g) of cut green beans, drained
- 3 ounces (85g) of turkey stuffing crumbs (1/2 package approximately of stuffing mix)
- 3/4 cup (180ml) chicken stock
- 2 TBS butter
- 1 cup (60g) French Fried onions, divided (crispy salad onions in the U.K.)
Here in North America, most of our tinned soups come condensed, which means that you need to add an equal amount of milk (when making creamed soups) or water (when making other soups) to them to make them edible.
Not so common in the U.K, but you can find them. Bachelors makes a range of them. This is the type of soup you need in order to get the proper consistency to this casserole. You might could use the regular soup, but you will not need to add any liquid to the recipe, and it may result in a casserole that is a bit soupier.
You can use fresh green beans cooked until tender and cut into 1 1/2-inch lengths to make this casserole, or frozen green beans which have been lightly cooked rather than using tinned green beans. In my family we love tinned green beans. It's what we were brought up on.
French Fried Onions are also known as crispy fried onions. They are great for topping casseroles and are an integral part of this casserole. You can find them near the salad dressings and oils in the grocery store. Common brands here in North America are either French's or Durkee's.
In the U.K. they are called Crispy Salad Onions.
There is no salt in this dish and you will not need any. The soy sauce adds more than enough saltiness, and a bit of Unami.
HOW TO MAKE GREEN BEAN STUFFING CASSEROLE
There is nothing really difficult about making this. Its relatively simple and can be made well ahead of time and then just thrown into the oven while your holiday bird is resting.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a smallish casserole dish.
Heat the butter and chicken stock together in a small saucepan until the butter melts. Add the stuffing crumbs. Stir to mix. Cover and set aside for five minutes.
Whisk the soup, milk and soy sauce together in a bowl until well combined. Stir in half of the French-fried onions. Spread the mixture out in the casserole dish.
Fluff the stuffing mix with a fork and then crumble it over top of the green bean mixture to cover. Sprinkle the remaining onions over top.
Bake in the preheated oven for 25 to 30 minutes until bubbling and golden brown. Remove from the oven and serve!
This was a really delicious mash up of two of my favorite holiday side dishes. Green Bean Casserole and Stuffing. Putting the two together is genius. I am not sure I could do without a bowl of regular stuffing, however.
While this was very, very good. It would not replace a bowl of regular stuffing on my table. Yes, I am a stuffing maniac! There can never be enough stuffing.
Here are a few other Holiday Side Dishes that I cannot be doing without for my holiday meals. They are old family favorites!
SAGE AND ONION STUFFING - Whether it is cooked in the bird or in a dish on the side, no holiday meal would be complete without stuffing. In fact, I could happily eat a plate of this stuffing and nothing else. It is essential, and not only with the meal, what would a turkey sandwich be without a nice layer of this stuffing added. This Sage and Onion Stuffing is simple to make ahead of time and one of my absolute favorite go-with's!
OLD FASHIONED PULL APART DINNER ROLLS - Homemade Dinner Rolls tell everyone at the table that you love them enough to want to make them something really delicious from scratch. Light and fluffy these are the best dinner rolls! You can make them a week ahead and freeze them, wrapped tightly. Simply thaw and reheat in a low oven on the day!
Yield: 6 servings
Green Bean Stuffing Casserole (small batch)
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
The original recipe made 12 servings. Far more than I could manage to eat. I downsized to a delicious recipe, perfectly sized for the smaller family. This is simple to make and really tasty. A beautiful side dish for the holidays.
Ingredients
- 6 ounces (170g) undiluted condensed cream of mushroom soup (Bachelors in the U.K.)
- 1/4 cup (60ml) milk
- 1/2 tsp soy sauce
- 1 tin (14 ounces/397g) of cut green beans, drained
- 3 ounces (85g) of turkey stuffing crumbs (1/2 package approximately of stuffing mix)
- 3/4 cup (180ml) chicken stock
- 2 TBS butter
- 1 cup (60g) French Fried onions, divided (crispy salad onions in the U.K.)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a smallish casserole dish.
- Heat the butter and chicken stock together in a small saucepan until the butter melts. Add the stuffing crumbs. Stir to mix. Cover and set aside for five minutes.
- Whisk the soup, milk and soy sauce together in a bowl until well combined. Stir in half of the French-fried onions. Spread the mixture out in the casserole dish.
- Fluff the stuffing mix with a fork and then crumble it over top of the green bean mixture to cover. Sprinkle the remaining onions over top.
- Bake in the preheated oven for 25 to 30 minutes until bubbling and golden brown.
- Remove from the oven and serve!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If you appreciate reality, this is it.
Subscribe to:
Posts (Atom)
Social Icons