Ginger Gingerbread Recipes

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GINGERBREAD



Gingerbread image

My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 10

1 large egg, room temperature, beaten
1/2 cup sugar
1/2 cup molasses
5 tablespoons butter, melted
2/3 cup cold water
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
Whipped cream

Steps:

  • Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

GINGER GINGERBREAD



Ginger Gingerbread image

The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002. This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger.

Provided by Tara Parker-Pope

Time 1h30m

Yield Serves 8

Number Of Ingredients 20

2/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons guar gum
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup (1 stick) plus 3 tablespoons unsalted butter at room temperature
1 tablespoon grated fresh ginger
2/3 cup organic buttermilk
1/3 cup blackstrap molasses
2 large eggs, beaten
1 tablespoon pure vanilla extract
1/4 cup crystallized (candied) ginger

Steps:

  • Position an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 5- by 9-inch loaf pan.
  • In a stand mixer fitted with the paddle attachment, combine all the dry ingredients, including the sugars and spices, and mix on low speed to blend evenly. Add the butter and mix until blended. Add the fresh ginger, buttermilk, molasses, eggs and vanilla and mix on medium-high speed until light and fluffy. Fold in the crystallized ginger.
  • Transfer the batter to the prepared pan, smooth the top, and cover loosely with aluminum foil. Bake for 45 minutes, or until lightly browned and a wooden skewer inserted into the center of the bread comes out clean. You can also bake this in an 8- by 8-inch square pan. Simply reduce the baking time to 25 to 30 minutes.
  • Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack, and let cool slightly or completely. Cut into slices and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 249 milligrams, Sugar 52 grams, TransFat 1 gram

FAVORITE OLD FASHIONED GINGERBREAD



Favorite Old Fashioned Gingerbread image

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

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

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

GINGERBREAD FOR A GINGERBREAD HOUSE



Gingerbread for a Gingerbread House image

This dough is sturdy enough to hold up to the weight of all the candy decorations on a gingerbread house, and it tastes good, too. The recipe makes enough for a 6-by-7-inch house. How you adorn it is up to you!

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield enough dough for a 6-by-7-inch house

Number Of Ingredients 14

3 cups all-purpose flour, plus more for rolling the dough (see Cook's Note)
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
4 tablespoons (2 ounces) shortening, at room temperature
1/2 cup loosely packed dark brown sugar
1/3 cup granulated sugar
1 large egg
1/2 cup unsulphured molasses
1 teaspoon pure vanilla extract

Steps:

  • Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside.
  • Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight.
  • Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
  • Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
  • Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.

BEST-EVER GINGERBREAD



Best-Ever Gingerbread image

This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.

Provided by superbuna

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon clove
1 cup vegetable oil
1 cup molasses
2 teaspoons baking soda
1 cup boiling water
2 1/2 cups all-purpose flour
2 large eggs, well beaten

Steps:

  • Set oven to 350°.
  • In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
  • Stir in the oil, then the molasses, mixing well.
  • Mix soda with boiling water and immediately stir into the mixture.
  • Gradually blend in the flour, to prevent lumping.
  • Then mix in eggs.
  • Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

GINGERBREAD I



Gingerbread I image

Gingerbread is an old-fashioned, warm, and spicy treat you can make easily at home with this recipe.

Provided by Kathleen Dickerson

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 10

½ cup shortening
½ cup white sugar
1 egg
½ cup light molasses
1 ½ cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup water

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
  • Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
  • Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
  • Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 235.5 mg, Sugar 16 g

ULTIMATE EASY GINGERBREAD



Ultimate easy gingerbread image

Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children

Provided by Liberty Mendez

Time 35m

Number Of Ingredients 8

100g salted butter
3 tbsp golden syrup
100g dark muscovado sugar
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
225g plain flour
50g icing sugar

Steps:

  • Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
  • Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
  • Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
  • Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
  • Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
  • Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.

Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

REAL GINGERBREAD



Real Gingerbread image

Categories     Cake     Mixer     Egg     Ginger     Dessert     Bake     Cinnamon     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 9 squares

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, well softened
2/3 cup molasses (not blackstrap)
2/3 cup packed dark brown sugar
2 large eggs
3 tablespoons finely grated (with a rasp) peeled fresh ginger
2/3 cup hot water

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan.
  • Whisk together flour, baking soda, spices, and salt in a bowl.
  • Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).
  • Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.

ENGLISH GINGERBREAD



English Gingerbread image

Provided by Moira Hodgson

Categories     dessert

Time 1h50m

Yield 4 loaves gingerbread, each with 8 servings

Number Of Ingredients 17

8 ounces margarine
12 ounces molasses
4 ounces corn syrup
2 teaspoons bicarbonate of soda
8 ounces plain flour
8 ounces whole wheat flour
4 large eggs
4 ounces light brown sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5 teaspoons ground ginger
Milk as needed
4 ounces crystallized ginger, chopped
4 ounces raisins
About 1 cup molasses
8 tablespoons crystallized ginger, chopped

Steps:

  • Preheat oven to 300 degrees. Grease a 10-inch by 8-inch by 2 1/2-inch square cake tin and line it with grease-proof paper on the bottom and sides. Brush with one to two tablespoons melted margarine.
  • Combine the remaining margarine in a small saucepan with the molasses and corn syrup and heat gently until melted. Remove from heat. Sift the bicarbonate of soda, plain and whole wheat flours (returning the whole wheat "flakes" left in the seive) into a large bowl.
  • If using a food processor, put half the flour with the eggs, sugar, allspice, cinnamon, nutmeg and ginger into the bowl fitted with the steel blade. Add the margarine-molasses mixture and process until smooth. Add the remaining flour (the bowl will be quite full) and process, adding a little milk if necessary to make a smooth mixture of dropping consistency. If working by hand, beat the eggs and add them one by one to the margarine mixture. Add to the flour with the sugar and spices and blend until smooth.
  • Add the crystallized ginger and raisins to the mixture and turn it into the prepared tin. Bake in the center of the oven for one-and-a-half to two hours or until a thin skewer inserted in the center comes out clean. The gingerbread should have begun to shrink away from the sides of the tin and the center should be springy to the touch.
  • Remove the gingerbread from the oven and allow it to cool in the tin for 10 minutes. Brush the top liberally with molasses and sprinkle with chopped ginger, pressing the pieces into the surface. Allow to cool and remove from the baking tin. At this point the gingerbread can be cut into four loaves and stored separately in airtight cake tins. It keeps for several weeks in a cake tin but it may also be frozen.

Nutrition Facts : @context http, Calories 921, UnsaturatedFat 20 grams, Carbohydrate 167 grams, Fat 27 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 611 milligrams, Sugar 120 grams, TransFat 4 grams

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TRADITIONAL GINGERBREAD LOAF RECIPE | CHELSEA SUGAR
Pre-heat oven 190°C. Line a loaf tin with baking paper. In a large microwave-proof bowl or saucepan, melt the Tararua Butter and Chelsea Golden Syrup together. Add egg and Chelsea Soft Brown Sugar, mix well, then add all other dry ingredients except the Edmonds Baking Soda. Mix the Edmonds Baking Soda with the Meadow Fresh Original Milk and stir in. Pour into …
From chelsea.co.nz
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PEREFCT & EASY GINGERBREAD BARS - PRETTY. SIMPLE. SWEET.
2019-12-01 Instructions. Preheat oven to 350°F/175°C. Line a 9×9-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking. In a medium bowl, sift together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
From prettysimplesweet.com
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GINGERBREAD COOKIE GLAZE RECIPE - THERESCIPES.INFO
Soft Gingerbread Cookies with Maple Glaze Recipe - Pinch of Yum hot pinchofyum.com. Add flour, baking soda, salt, and ginger. Mix until a soft dough forms. Scoop into small balls (a little smaller than the size of a golf ball) and roll in sugar. Bake for 8-10 minutes; remove from pan so the cookies can sink / flatten slightly as they cool.
From therecipes.info
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OLD FASHIONED GINGERBREAD - THE KITCHEN MAGPIE
2020-08-31 Add in your egg and molasses and mix them a fine batter forms.In a separate bowl, whisk together your dry ingredients until well combined. Mix the two together, mixing slowly so as not to overwork them. Add the cup of hot water into the mix and work it …
From thekitchenmagpie.com
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GINGERBREAD TRAYBAKE - TRADITIONAL HOME BAKING
2021-07-01 How to Make a Gingerbread Traybake. Pre Heat the oven to 170°C (Fan Assisted). Grease and line the base and sides of a 30cm x 20cm baking tin with baking parchment. Dissolve the butter, sugar, treacle and golden syrup in a medium sized pan over a medium heat. Occasionally giving it a gentle stir.
From traditionalhomebaking.com
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RUTH REICHL'S DELICIOUS! + GINGERBREAD RECIPE - THE HUNGRY …
2018-12-22 Preheat oven to 350 degrees F. Butter and flour a 6-cup Bundt pan. Separately, grind your peppercorns, cloves and cardamom, and measure out ¼ teaspoon of each. Grind your cinnamon stick and measure out 1 teaspoon. Whisk the flour with the baking powder, baking soda, spices and salt in a small bowl.
From hungry-bookworm.com
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Top Asked Questions

How to make a gingerbread cake recipe?
How do you make a gingerbread cake recipe? Cream butter and sugar. Mix in egg and molasses. Separately, whisk together the flour, spices and baking soda. Dump this dry mixture into the wet mixture and mix. Pour hot water and mix until smooth. Pour batter in pan. Bake and enjoy. Pour this batter in a 9 inch loaf pan.
What is the best way to cook old fashioned gingerbread?
Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
How do you make a ginger and sugar cookie recipe?
Butter a 9-inch square baking pan. Whisk together flour, baking soda, spices, and salt in a bowl. Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined.
How do you make gingerbread bars without chilling?
These gingerbread bars are similar to a basic cookie dough recipe, but no chilling required. Start by preparing a baking pan with parchment paper and preheating your oven to 350ºF. Next, you’ll simply sift together the dry ingredients so the spices are evenly distributed.

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