GINGERBREAD WEDGES
Mmm! Warm spicy homemade scones are kissed with a lemon glaze! Treat yourself to easy-to-make sweets.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray cookie sheet with cooking spray.
- In large bowl, stir gingerbread ingredients until soft dough forms. On surface dusted with Bisquick mix, roll dough in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 13 to 15 minutes or until set and starting to brown.
- Meanwhile, in small bowl, mix powdered sugar, butter and lemon peel with spoon. Stir in lemon juice until glaze is smooth enough to drizzle. Drizzle glaze over wedges. Carefully separate wedges. Serve warm.
Nutrition Facts : Calories 340, Carbohydrate 57 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Wedge, Sodium 500 mg, Sugar 30 g, TransFat 1 1/2 g
EASY GINGERBREAD WEDGES
A simple gingerbread recipe made from baking mix. A great last minute dessert!
Provided by sal
Categories Desserts Cakes Spice Cake Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).Grease a cookie sheet.
- In a medium bowl, stir together the baking mix, white sugar, pumpkin pie spice and ginger. Mix in the molasses, applesauce and egg until the mixture forms a ball. Turn out onto a lightly floured surface and knead for 10 turns. Place onto the prepared cookie sheet and pat into a 10 inch circle.
- Bake for 15 minutes in the preheated oven. Cut into wedges while still warm and serve with vanilla ice cream.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 53.4 g, Cholesterol 23.3 mg, Fat 7.5 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2 g, Sodium 583.6 mg, Sugar 22.1 g
SHORTBREAD WEDGES
These rich and crumbly cookies couldn't be any easier to bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. In mixing bowl, cream butter. Add flour and sugar; mix just to combine (chill 10 minutes if too soft).
- Pat into an 8-inch round cake pan; crimping edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Immediately score into eight wedges; cool completely. Turn out of pan; slice with a serrated knife.
Nutrition Facts : Calories 178 g, Fat 12 g, Protein 2 g
EASY GINGERBREAD
Serve this amazing cake with whipped cream. If you prefer an extreme stronger spice flavor then increase all spices by about 1/2 teaspoon. You can even add in raisins to this if you desire. This is taken from my "Holiday Favorites" folder.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 1 (9-inch) cake
Number Of Ingredients 12
Steps:
- Set oeven to 350 degrees F.
- Set oven rack to second-lowest position.
- Grease and flour a 9-inch baking dish (knock out any excess flour, can also bake in a 13 x 9-inch pan).
- In a bowl sift together flour, baking soda, spices and salt.
- In another bowl using an electric mixer beat oil and sugar until well combined (about 4-5 minutes).
- Beat in egg and molasses until well combined (about 2 minutes).
- Gradually add in flour mixture until combined.
- Add in HOT water, beating until smooth.
- Transfer batter to prepared baking dish.
- Bake for about 40 minutes, or until cake tests done.
- Cool on pan for 10 minutes, then invert to a rack to cool.
- Serve with whipped cream.
Nutrition Facts : Calories 3765.2, Fat 118, SaturatedFat 16.4, Cholesterol 211.5, Sodium 3260.4, Carbohydrate 648.9, Fiber 11.9, Sugar 338.4, Protein 39.3
EASY GINGERBREAD WEDGES
A simple gingerbread recipe made from baking mix. A great last minute dessert!
Provided by Sara
Categories Spice Cake
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).Grease a cookie sheet.
- In a medium bowl, stir together the baking mix, white sugar, pumpkin pie spice and ginger. Mix in the molasses, applesauce and egg until the mixture forms a ball. Turn out onto a lightly floured surface and knead for 10 turns. Place onto the prepared cookie sheet and pat into a 10 inch circle.
- Bake for 15 minutes in the preheated oven. Cut into wedges while still warm and serve with vanilla ice cream.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 53.4 g, Cholesterol 23.3 mg, Fat 7.5 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2 g, Sodium 583.6 mg, Sugar 22.1 g
GINGERBREAD SCONES
These are the easiest scones you'll ever make! They actually taste better if you make them the night before you serve them...the flavors are more developed. Serve with Nutmeg Whipped Cream.
Provided by the6-sranch
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first nine ingredients.
- Cut in butter with pastry cutter until mixture resembles coarse crumbs.
- Make a well in the center.
- In a small mixing bowl, stir together egg yolk, molasses and milk.
- Add all at once to the center of flour mixture.
- Stir with fork until combined (mixture may seem dry.).
- Knead dough on a lightly floured surface for 10-12 strokes or until nearly smooth.
- Pat dough into a circle; cut into 8 wedges.
- Sprinkle with sugar and a little nutmeg.
- Bake on an ungreased baking sheet at 400 degrees for 12-15 minutes.
- Cool on a wire rack for 20 minutes before serving.
TRADITIONAL SHORTBREAD WEDGES
While these tender-crisp, butter-rich cookies were once associated mainly with the holiday season, they are now a year-round favorite.
Provided by Martha Stewart
Yield Makes 8
Number Of Ingredients 4
Steps:
- Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
- Preheat oven to 300 degrees, with rack in upper third.
- Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
- Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
GINGERBREAD SCONES
These moist scones' gingerbread flavor make them just right for serving around Christmastime. They are a scrumptious treat with tea or coffee. -David Bostedt, Zephyrhills, Florida
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet., In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake golden brown, 12-15 minutes. Serve warm.
Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 269mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
POTATO WEDGES
Serve these simple potato wedges with soured cream to dip into as a snack, or enjoy as a side dish alongside chilli con carne, burgers or salads
Provided by Esther Clark
Categories Side dish
Time 50m
Yield Serves 4-6
Number Of Ingredients 2
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
- Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.
Nutrition Facts : Calories 200 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.23 milligram of sodium
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