This Gingerbread Recipe From Sandra Lee Is Pure Magic
The celebrity chef's semi-homemade loaves are perfect for gift-giving or your holiday dessert table
Cherished TV host and celebrity chef Sandra Lee has a knack for creating the perfect holiday treats. And with Sandra Lee’s Honey Orange Gingerbread recipe, your home will be filled with the aromas of sugar and spice and everything nice. Since Sandra—or Sandy Claus, as she likes to call herself—is known for her semi-homemade recipes, it’ll be no surprise that this loaf starts with a quick bread mix.
To take this easy-do delight to the next level, Lee amps up the water called for in the pkg. directions with orange juice, orange zest, honey and vanilla. And since Sandra Lee’s Honey Orange Gingerbread recipe makes 3 mini loaves, it’s perfect to give as a gift to your kids’ teachers, your mailman or even take to a holiday pot luck at your church.
Total Time
Prep Time
Ingredients
- 1 (14.5 oz.) pkg. gingerbread cake and cookie mix (such as Betty Crocker)
- 1 cup lukewarm water
- 2 tsp. grated orange zest
- 3 Tbs. orange juice
- 1 Tbs. honey
- 1/2 tsp. vanilla extract
- 1 1/2 cups confectioners’ sugar, sifted
- 1 Tbs. whole milk
- White sanding sugar (optional)
Instructions
PrintHeat oven to 350°F. Lightly coat bottoms of three 51⁄2-inch loaf pans with baking spray with flour.
In medium bowl, combine gingerbread mix, water, orange zest, 2 Tbs. orange juice, honey, vanilla and egg. Using a fork, stir for 2 minutes or until well blended.
Divide batter evenly among prepared pans. Bake for 25 min., or until a wooden pick inserted in center comes out clean. Cool in pans for 5 min. on a wire rack. Turn out of pans onto rack; cool completely.
In medium bowl, combine confectioners’ sugar, remaining 1 Tbs. orange juice and enough milk to create a thick glaze, stirring until smooth. Spoon over cooled gingerbread loaves. Sprinkle with sanding sugar, if desired. Let stand for 1 hour or until glaze is set. Using a serrated knife, cut into 1⁄2-inch-thick slices.
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