DOMINOSTEINE (LAYERED GINGERBREADS)
From an old German cookbook. Layers of gingerbread, black currant jelly, optional marchpane (almond paste) and gingerbread, all cut into small squares and glazed with dark chocolate. Have not tried it so far because I usually buy them (with marchpane). If you make them, let me know how it worked. - The measurement for cloves and cardamom is actually 1 tip of a knife each. I guessed the amount of almond paste needed as well as the prep time. Posted at a forum request.
Provided by Inge 1505
Categories Dessert
Time 2h50m
Yield 168 squares
Number Of Ingredients 18
Steps:
- For Dough:.
- In a large pot melt butter, sugar and honey over low heat until sugar is dissolved. Remove from heat.
- Mix baking powder with flour.
- Preheat oven to 375°F Grease a large baking sheet (12x14 inch).
- When honey mixture is lukewarm add eggs, cocoa, spices, rum and flour. Stir well.
- Spread about 5/8 inch thick on baking sheet and bake for about 20 minutes.
- For filling:.
- When gingerbread has cooled cut into 1 inch squares. Split those horizontally and fill with jelly. Turn the filled squares upside down and spread sides and surface thinnly with jelly, too. Let jelly dry.
- Optionally roll almond paste to 1/8 inch thickness between cling film and cut into 1 inch squares. Fill gingerbread with this, too.
- For glaze:.
- Mix sifted powdered sugar and cocoa. Mix in hot milx first, then melted shortening. Stir well. Keep warm over hot water in necessary.
- Glaze gingerbread squares and let dry.
Nutrition Facts : Calories 36.1, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.7, Sodium 10.2, Carbohydrate 7.7, Fiber 0.1, Sugar 5.7, Protein 0.3
LAYERED GINGERBREAD BARS
For a truly special dessert that celebrates the season, bake a batch of these bars. The bottom layer tastes like a cookie, the middle layer features smooth buttercream and the top layer is a luscious frosting. -Patti Ann Christian, Ararat, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar. Beat in egg and molasses. Combine flour, ginger, salt, baking soda, cinnamon, allspice, nutmeg and cloves; add to creamed mixture. Pour into a greased 13x9-in. baking dish. Bake 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack., Meanwhile, in a small saucepan, combine sugar and flour. Whisk in milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Remove from heat. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour., Beat in butter and extract until light and fluffy. Spread over cooled gingerbread. Cover and freeze 15 minutes., For icing, in a small saucepan, combine brown sugar, cream and butter; bring to a boil. Remove from heat; whisk in molasses, allspice, ginger and salt. Transfer to a large bowl; add confectioners' sugar and beat until smooth. Spread over buttercream layer. Sprinkle with crystallized ginger. Refrigerate leftovers.
Nutrition Facts :
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
DOMINOSTEINE
Molly53 was kind enough to post this in the German food forum. I have not made these, although I have tasted the commercial product at an Oktoberfest. Yum and more yum. If this recipe is half as good, it will be great! The recipe called for 7 grams of potash. I substituted 1 tsp. of baking powder, but I have no idea if this is the correct amount or not. Prep time is a guesstimate.
Provided by Debbie R.
Categories Dessert
Time 50m
Yield 1 cooksheetfull
Number Of Ingredients 15
Steps:
- Using all of the ingredients down to the cocoa, knead all the ingredients together and then remove 1/3 of the dough to use as a cover. Roll out the other 2/3 of the dough onto a well-greased cookie sheet.
- Make the filling by combining the almonds, raisins, lemon peel and jam.
- Spread the filling onto the dough on the cookie sheet.
- Roll out the remaining 1/3 of dough and cover the ingredients on the cooking sheet. Bake in the oven for 20 to 30 minutes at 350 degrees F.
- When done, remove from oven. While still very warm, cut into squares. When cooled decorate with dipping chocolate. This can either be by dipping half of the square into the softened chocolate or by dripping the chocolate over the squares in a zig-zag pattern.
Nutrition Facts : Calories 7107.6, Fat 217.4, SaturatedFat 90.7, Cholesterol 553.4, Sodium 2141.4, Carbohydrate 1237.5, Fiber 49.3, Sugar 673.5, Protein 113
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