Upside Down Pear ​Ginger ​Cake

I’ve heard it said that the sense of smell is the earliest and strongest to develop in humans. I remember once at a restaurant there was a special on oysters that came from the town where I grew up. I splurged and ordered them just for fun. When they arrived and the fresh, salty smell wafted up to me, tears came to my eyes along with so many wonderful memories of my childhood there on the water.

I think it’s the same for many of us at Christmas. There are certain scents that transport you directly into this season of celebration and joy. Take ginger for instance! I love baking days here at the Community — as you cross the common, in addition to the beautiful lights and wreaths and garland, the smells drifting from the kitchen put smiles on everyone’s faces. It actually seems like another way to spread the good news: Christmas is coming! Jesus is on his way, and we’re getting ready — with Ginger Cake!

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Upside Down Pear ​Ginger ​Cake
SERVINGS
8 - 10people
CHANGE SERVING SIZE
people
COOK TIME
60minutes
PREP TIME
25minutes
READY IN
1hour, 25 minutes

Ingredients

Instructions

  1. Start with your ingredients at room temperature. Preheat the oven to 350°F and grease a 9" springform pan​ or ​a cake pan that's at least 2½ inches deep.
  2. In a small mixing bowl, combine the melted butter and brown sugar; mix well and pour the mixture into the prepared pan. Tilt the pan a little from side to side to help the mixture spread all the way to the edge.
  3. Arrange the sliced pears side-by-side over this brown sugar mixture, making sure that they cover the entire bottom of the pan. Set aside.
  4. In a large mixing bowl, combine the dry ingredients and mix well with a whisk until airy and fully combined. Set aside.
  5. In the bowl of your stand mixer equipped with the paddle attachment, beat the the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
  6. Add the eggs and beat again until pale and airy.
  7. Incorporate the apple sauce and molasses, mix until well combined, and then add the dry ingredients and mix on low speed until just incorporated, no more.
  8. Pour over the pears and spread all the way to the edge.
  9. Place a piece of aluminium foil under or around your pan to catch any eventual leakage and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool for 10 to 15 minutes or until it's cool enough to be handled safely then flip it onto a rimmed cake plate.
  11. Serve warm, garnished with vanilla ice cream, chopped nuts and a drizzle of honey or caramel sauce, if desired.

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Upside Down Pear ​Ginger ​Cake

By Published: Prep time: Cook time: Total time: Yield: 8 - 10Serving size: peopleCalories per serving: Fat per serving: Ingredients: Thinly-sliced pears: 4 Directions:
Serve warm, garnished with vanilla ice cream, chopped nuts and a drizzle of honey or caramel sauce, if desired. ...

Ginger Spice Cookies

My mother used to make the best molasses spice cookies. They were thin and somewhat crispy, buttery and spicy. Many years ago she gave me the recipe, but unfortunately I don’t remember what special place I put it in to save it! But I came across this recipe a couple of years ago. They don’t resemble my mom’s cookies, but I must say the flavor evokes those buttery crispy spicy cookies she used to make.

By Published: Prep time: Cook time: Total time: Yield: Serving size: Calories per serving: Fat per serving: Ingredients: Thinly-sliced : Directions:
...
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Ginger Spice Cookies
SERVINGS
402-3 inch cookies
CHANGE SERVING SIZE
2-3 inch cookies
COOK TIME
13-15minutes
PREP TIME
5-10minutes
READY IN
2-3minutes

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Line baking sheets with parchment.
  3. Mix together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  4. Mix butter on medium-low speed until smooth, about 1 minute.
  5. Add shortening and continue to mix until creamy and lightened in color, about a minute longer.
  6. Add 2 cups of the sugar in four additions and continue to mix for another 2 minutes.
  7. Lightly beat eggs and molasses together.
  8. Add to butter mixture and mix until blended.
  9. On low speed, add dry ingredients in three additions, mixing just until combined.
  10. Place reserved cup of sugar in a bowl.
  11. Form a 2 inch ball, roll in sugar and place on cookie sheet. Repeat with remaining dough, spacing 3 inches apart.
  12. Bake cookies for 13-15 minutes, until cracked on top but still soft.
  13. Let stand 2 to 3 minutes, then transfer to cooling racks.

Apple Carrot Chutney

This is a busy time of year for us in Paraclete House Kitchen. We are in the process of making baked goods and preserves for the holiday season, some of which will also be for sale in Priory Gifts. Most Saturdays there are about fourteen people of all ages in the kitchen — from 5 years to 80+ years — making jams, chutneys, baking loaves of bread, cookies, pies, and cakes, as well as putting together mid-morning snack for the 200 other people out working on various projects around the community. We have of course been making a lot of things with our plentiful apple harvest; caramel apple pies, apple harvest jam, and my favorite, apple carrot chutney. This is a delicious accompaniment to roast pork, ham, or chicken, and is also wonderful for ham and cheese sandwiches. It’s especially good with cheese on a cracker or mixed into a spread.

Apple Carrot Chutney

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Apple Carrot Chutney
SERVINGS
5cups
CHANGE SERVING SIZE
cups
COOK TIME
3-5mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. In a heavy pot, sauté carrots in canola oil until almost tender, about 3 to 5 minutes.
  2. Add in all the other ingredients, bring to a boil, then reduce heat and simmer about one hour until slightly thick, stirring frequently.
  3. Ladle into hot, sterilized jars and seal, or transfer into a container and store in the refrigerator.