NOTE: All three of the recipes below will need to be layered to make the Gingerbread Trifle.
Gingerbread Loaf
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 cup molasses
- 1 teaspoon vanilla
- 1/2 cup butter melted
Instructions:
- Preheat the oven to 350 degrees.
- In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg, salt, and brown sugar. Set aside.
- In a large mixing bowl whisk together the eggs, buttermilk, molasses and vanilla.
- Whip in the melted butter.
- Add the flour mixture to the wet mixture stirring just until blended.
- Pour the batter into a greased 9x5 inch loaf pan and bake at 350 degrees for 40-50 minutes.
- Cool in the pan for 5 minutes.
- Remove from the pan and cool.
Cranberry Sauce
Ingredients:
- 24 ounces Cranberries
- 2 cups Sugar
- 2 cups Orange Juice
- 1 teaspoon Vanilla
Instructions:
- Mix all the ingredients together in a medium sauce pan.
- Bring to a boil; reduce heat and simmer until berries pop.
- Remove from heat and chill until ready to use
Orange Crme Diplomat
Ingredients:
- 1 cup Milk
- 1 cup Orange Juice
- 2 oz Sugar
- 1 oz Corn Starch
- 2 oz Sugar
- 2 each Egg Yolks
- 1 each Egg
- 2 oz Butter
- 1 tsp Triple Sec
- 2 cups Cream
- 2 oz Sugar
- 1 tsp Triple Se c
Method:
- Scald milk with 2 oz. sugar
- Whisk in the orange juice.
- Mix the other 2 oz. sugar and corn starch together
- Add 2 egg yolks and 1 egg to the sugar and starch mixture and whisk together well.
- Slowly temper the milk and juice mixture into the egg mixture.
- Return to stove and cook mixture until thickened (like pudding).
- Remove from heat, add butter and triple sec.
- Cool over ice bath.
- Once cooled, whip cream, 2 oz. sugar, and triple sec to soft peaks.
- Fold cream mixture into custard until combined.
- Refrigerate until ready to use.