Bake ginger­bread with a twist

The Prince George Citizen - The Citizen - Real Estate Weekly - - Real Estate Weekly -

Ginger­bread is an iconic hol­i­day treat en­joyed all over the world. So this year, why not up­date this favourite tra­di­tion with a beau­ti­ful ginger­bread pie? In­gre­di­ents like mo­lasses, brown su­gar and nut­meg de­liver fes­tive flavours in ev­ery bite, and cute pas­try ginger­bread men add a whim­si­cal and stylish fi­nal touch. More sea­sonal recipes are avail­able at www.ten­der­flake.ca.

Ginger­bread Pie

2 Ten­der­flake frozen deep dish pie shells, de­frosted 1 egg, lightly beaten 3/4 cup (150 mL) un­salted but­ter 3/4 cup (150 mL) brown su­gar 3/4 cup (150 mL) whip­ping cream 1/4 cup (60 mL) mo­lasses 3 egg yolks 1/4 cup (60 mL) corn­starch 1 tsp (5 mL) gin­ger 1/4 tsp (1 mL) nut­meg 1/4 tsp (1 mL) cloves 1/2 tsp (2 mL) salt 1 1/4 cup (300 mL) milk 1/2 cup (125 mL) whipped top­ping White ic­ing 1. Pre­heat oven to 375°F (190°C). 2. Bake one pie shell ac­cord­ing to pack­age di­rec­tions. Re­move the sec­ond pie shell from the foil pan and place on a lightly floured work sur­face. Us­ing a 2” (5 cm) ginger­bread man-shaped cookie cut­ter, cut 8-10 pieces and place on a parch­ment pa­per-lined bak­ing sheet. Brush lightly with egg and bake for 10 min­utes or un­til golden brown. Re­move from the oven and cool.

3. Heat but­ter and brown su­gar in a small saucepan over medium heat, stir­ring oc­ca­sion­ally un­til bub­bly. Whisk in cream and mo­lasses and stir un­til it be­gins to sim­mer.

4. Whisk to­gether egg yolks, corn­starch, spices and salt in a small bowl. Slowly add a small amount of the hot mix­ture into the egg mix­ture, stir­ring con­stantly. Add the egg mix­ture back into the hot cream mix­ture and con­tinue to stir over medium heat un­til thick­ened and just start­ing to boil.

5. Pour the fill­ing into the baked pie shell. Cover the sur­face with plas­tic wrap di­rectly on the fill­ing and chill un­til set, at least four hours.

6. Dec­o­rate the ginger­bread man pas­try shapes with ic­ing. Ar­range shapes on top with whipped top­ping just be­fore serv­ing.

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