Gingerbread Spice Mix Recipes
GINGERBREAD SPICE MIXTURE
This is a versatile mix of spices that can be added to lots of other things -- yellow cake mix, pancake or waffle batter, ground coffee before brewing, scones, muffins, cookies, whatever you want to have a gingerbread flavor. I sometimes put some of this mix in an 8-oz jelly jar and give as a gift along with cookie cutters, some standard cake mixes, and a sampling of recipes. I also use this to season my pumpkin pies and butternut squash custards.
Provided by Susiecat too
Categories High Fiber
Time 5m
Yield 1 3/4 cup
Number Of Ingredients 5
Steps:
- For standard size cakes (9x13 or two 8" rounds) use 5 tsp of the mix.
- For a standard size cookie recipe (makes 2-3 dozen), use 4 teaspoons.
- To flavor ground coffee before brewing, use 2 teaspoons.
- For pancakes or waffles, use 2-3 tsp to flavor batter that is meant to make a dozen or so servings.
- Experiment and try new uses!
Nutrition Facts : Calories 340.6, Fat 12.7, SaturatedFat 6.1, Sodium 66.9, Carbohydrate 70.3, Fiber 32, Sugar 6.5, Protein 6.2
MOIST, TENDER SPICE CAKE: GINGERBREAD VARIATION
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. For my gingerbread variation, consider bringing along a jar of lemon curd.
Provided by Ben S.
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 42.3 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 213.7 mg, Sugar 21.1 g
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