Fresh Ginger Cake

Spicy ginger cake

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

Save Recipe

Print Recipe

Ingredients

• 4 oz. fresh peeled and thinly sliced ginger
• 1 C. mild-flavored molasses
• 1 C. sugar
• 1 C. vegetable oil (I used canola)
• 2 1/2 C. all-purpose flour
• 1 t. ground cinnamon
• 1/2 t. ground cloves
• 1/2 t. ground black pepper
• 1 C. water
• 2 t. baking soda
• 2 large eggs (room temperature and slightly beaten)
• powdered sugar

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare a 9-inch springform pan or a round cake pan by buttering the bottom of the pan and covering the bottom with a round of parchment paper.
3. Peel and thinly slice the fresh ginger. Put ginger slices into a food processor and process until the ginger is minced. Set aside.
4. Combine molasses, sugar and oil in a large bowl. Stir to combine.Set aside.
5. In another bowl, whisk together flour, cinnamon, cloves, and black pepper.Set aside.
6. Heat water to boil in a small saucepan. Add baking soda to the water and stir. Then, whisk the hot water into the molasses mixture. Add the chopped ginger.
7. Gradually sift the flour mixture into the molasses/water mixture while stirring to combine. Stir in the lightly beaten eggs. Stir mixture until all the ingredients are combined.
8. Pour batter into your pan and bake for approximately one hour or until the top of the cake springs back when touched and a toothpick comes out clean when stuck into the top center of the cake.
9. Cool on a wire rack. The cake is best served after sitting overnight to let the ginger flavor mellow and permeate the cake.
10. Serve with powdered sugar sprinkled over the top of the cake.

Notes

Crepes with Raspberry-Cassis Sauce

Save Recipe

Print Recipe

Ingredients

• Crepes
• 1 1/4 C. low-fat milk
• 2 large eggs
• 1/4 t. salt
• 1/3 C. water
• 1 T. sugar
• 1/3 C. plus 1 T. unbleached all-purpose flour (sifted)
• 1/3 C. plus 1 T. whole wheat flour (sifted)
• 3 T. unsalted butter (melted)
• 1 t. finely-grated lime zest
• Raspberry Sauce
• 1/4 C. sugar
• 1/2 t. rose water
• 1 6-ounce box raspberries (about 1 1/4 C.)
• 1 T. creme de cassis liqueur
• Yogurt Filling
• 1 1/4 C. plain Greek yogurt
• 1 T. plus 1 t. mild honey
• 1 1/4 t. finely grated lime zest
• 1 to 1 1/2 t. fresh lime juice
• Garnish
• 1 6-ounce box raspberries
• powdered sugar for dusting

Instructions

1. For the crepe batter, mix milk, eggs, salt and sugar in your blender. When those ingredients are mixed, add the flours (with the motor running) and the melted butter for one minute. Your batter should be well-mixed and smooth. Pour your batter into a bowl and stir in the lime zest. Let the batter rest on your counter for at least 30 minutes.
2. For the raspberry sauce, mix 1/3 C. water and sugar in a small saucepan and bring mixture to a boil. Reduce heat to medium low and simmer until the sugar has totally dissolved. Remove from heat and stir in rose water, raspberries and cassis liqueur. Return the raspberry mixture to the heat and bring to a simmer. Cover and simmer for 10 minutes. Remove from heat and strain mixture into a bowl. Press the raspberry pulp through strainer with a spatula and discard seeds. Whisk or stir to blend pulp and syrup and set aside.
3. For the yogurt sauce, whisk yogurt, honey, lime zest and lime juice. Taste and adjust sweetness. Set aside.
4. To make the crepes ,heat 8-inch non-stick crepe pan over medium-high heat and brush lightly with butter. With pan lifted off heat, pour 1/4 C. batter to coat the bottom of the pan. Tilt and swirl pan to distribute batter in an even layer. Return pan to heat and cook crepe for about one minute, until edges color and bottom of crepe is lightly browned. Crepe should not stick to pan. Flip crepe over and cook for 30 seconds on the other side, until speckled. Turn out onto a plate Continue with remaining batter, brushing pan occasionally with butter.
5. To assemble the crepes,spread a rounded tablespoon of the yogurt mixture over each crepe, drizzle on 1/2 t. raspberry sauce. Fold crepe in half and then in half again. Place on plate. When all crepes are made and filled, spoon sauce over the crepes, garnish with raspberries and dust with powdered sugar. Serve.

Nutrition

Calories

231 cal

Fat

4 g

Carbs

43 g

Protein

11 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 9 servomgs

Serves 8 to 10 servings

Cheese Ball

Save Recipe

Print Recipe

Ingredients

• 4 T. good-quality salted butter
• 1 C. shredded sharp, flavorful cheese in any combination that might include Gruyere, cheddar or blue cheese
• 3 oz. fresh goat cheese
• 4 oz. cream cheese
• 1 T. finely chopped scallions
• 1/4 t. cayenne
• 1/4 t. fish sauce (or Worstershire or omit)
• 1 T. lemon juice
• 1/3 C. chopped, salted and roasted pecans
• 1 T. chopped flat leaf parsley

Instructions

1. Set cheeses and butter out on your counter and allow them to come to room temperature.
2. Combine all ingredients except pecans and parsley in the bowl of a stand up mixer with a paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. (This should take about 4 minutes.)
3. Using a spatula, scrap the cheese mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.
4. Mix the chopped salted pecans and chopped parsley together in a large plate. Roll the cheese ball through the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly-coated ball.
5. Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for a half hour or so to soften a bit. Serve with good plain crackers or small toasts.

Nutrition

Calories

30 cal

Carbs

4 g

Protein

3 g

Click Here For Full Nutrition, Exchanges, and My Plate Info