GINGERSNAPS - KING ARTHUR FLOUR RECIPE
Steps:
- 1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. 2) Beat together the shortening, sugar, salt, and baking soda. 3) Beat in the egg, then the molasses. 4) Add the flour and spices, beating to make a smooth, fairly stiff dough. 5) To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish. 6) Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here. 7) Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake. 8) Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through. 9) Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.
KING ARTHUR FLOUR GINGERSNAPS
Make and share this King Arthur Flour Gingersnaps recipe from Food.com.
Provided by MJMommy13
Categories Dessert
Time 26m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
- Beat together the shortening, sugar, salt, and baking soda.
- Beat in the egg, then the molasses.
- Add the flour and spices, beating to make a smooth, fairly stiff dough.
- To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
- Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
- Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
- Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.
- Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.
Nutrition Facts : Calories 63.5, Fat 2.7, SaturatedFat 0.8, Cholesterol 3.1, Sodium 63.4, Carbohydrate 9.4, Fiber 0.2, Sugar 5.2, Protein 0.6
GINGERBREAD (FROM KING ARTHUR FLOUR)
From King Arthur Flour: This recipe has a unique attribute: tasters can't tell the difference between the white flour and whole wheat flour versions. If you've been looking for a whole-grain recipe that's sure to please the whole family, this it it. It only takes a few minutes to put together, and bakes in about half an hour. For a quick and easy dessert that makes a great lunchbox snack (if you're lucky enough to have any left over), this gingerbread is the answer. Our Guarantee: This moist cake is moderately spicy, and delicious made with whole grain or all-purpose flour.
Provided by senseicheryl
Categories Dessert
Time 40m
Yield 1 9 inch pan, 16 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a 9" square pan. Preheat the oven to 350°F
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
- Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
- Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.
- Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
- Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.
Nutrition Facts : Calories 177.9, Fat 6.6, SaturatedFat 3.9, Cholesterol 29.1, Sodium 179.5, Carbohydrate 28.2, Fiber 2.2, Sugar 12.7, Protein 3.3
PEAR AND GINGER QUICK BREAD
I found the ginger in the recipe to be a bit too much so I cut it to 1/2 tsp, but have posted the recipe here as created by King Arthur Flour. This makes a nicely different quick bread than the usual apple or banana.
Provided by Pa. Hiker
Categories Quick Breads
Time 1h45m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Core the pears (there's no need to peel the fruit) and purée it well in a blender or food processor.
- In a large mixing bowl, cream together the sugar and butter, then add the egg, beating till smooth.
- Add the pear purée, flour, ground ginger, baking soda, baking powder, salt and vanilla. Beat till smooth.
- Stir in the candied ginger and nuts.
- Spoon the batter into an 8 1/2 x 4 1/2-inch loaf pan.
- Bake in a preheated 350°F oven for 55 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean.
- Remove the pan from the oven, and cool the loaf in the pan for 15 minutes. Gently remove the loaf from the pan and cool it completely on a wire rack.
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- Set aside., In a separate large bowl, beat together the butter and brown sugar until light and fluffy., Beat in the egg, crystallized ginger, and molasses., Add the dry ingredients, beating gently until evenly blended., Cover the bowl and chill the dough for a minimum of 10 to 15 minutes; overnight refrigeration is preferable, if you have the time., Preheat the oven to 400°F.
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- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., Beat together the shortening, sugar, salt, and baking soda., Beat in the egg, then the molasses., Add the flour and spices, beating to make a smooth, fairly stiff dough., To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish., Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here., Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake., Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center.
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