Lafayette Gingerbread Recipes

LAFAYETTE GINGERBREAD

Steps:

• Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium high speed until light and fluffy. Add the molasses and mix until incorporated. Add the eggs one at a time, mixing after each.
• In a separate bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, and orange zest. In another small bowl, whisk together the orange juice and the buttermilk. Add the dry ingredients to the mixer in 3 additions, alternating with the buttermilk mixture, and ending with the dry ingredients. Mix until just combined.
• Pour batter into the prepared baking pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool on a wire rack. Serve with whipped cream, if desired.

GINGERBREAD I

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.

LOUISIANA GINGERBREAD (STAGE PLANKS OR MULE BELLIES)

Steps:

• Heat oven to 400 degrees. Butter a rimmed sheet pan and line it with buttered parchment paper. In a small pan, melt molasses, shortening and ginger together over low heat. Transfer to mixer and mix at medium speed until well blended and slightly cooled, about 3 minutes. Mix in sugar.
• Dissolve baking soda in a tablespoon of hot water and mix into molasses mixture. Working in alternating batches and mixing well after each addition, mix in buttermilk and flour; batter should be quite stiff, not runny. Add more flour a tablespoon at a time, if needed.
• Spread batter evenly in prepared pan. Bake in lower third of oven 10 to 12 minutes, until risen and firm. Cool in pan on rack. Cut into rectangles or use cookie cutters to make shapes.

FAVORITE OLD FASHIONED GINGERBREAD

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.

LAFAYETTE GINGERBREAD

Steps:

• Preheat the oven to 350°F. Butter a 9-inch-square cake pan. In the bowl of an electric mixer, or in a large bowl beating by hand, combine the butter and brown sugar and beat until light and fluffy. Add the molasses, and continue to beat until well combined. Sift the flour with the ginger, cinnamon, cloves, and allspice. Alternately add the eggs and flour to the butter mixture, beating very well after each addition. Add the orange juice and zest, and continue beating for several minutes until the batter is smooth and light. Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. Set the cake on a rack to cool completely in the pan before slicing. Serve squares of the cake spread with Fairy Butter, if desired.

NIGELLA LAWSON GINGERBREAD

Steps:

• Preheat the oven to 325°F.
• Melt the butter, sugar, syrup, molasses, ginger and cinammon in a pan. Off heat, add the milk, eggs and baking soda in its water.
• Measure the flour into a bowl and pour in the liquid ingredients, beating until well combined.
• Pour it into the pan and bake for 3/4-1 hour until risen and firm, be careful not to overcook it.
• Cool.

LAFAYETTE GINGER CAKE

Steps:

• Heat the molasses, butter, sugar, milk, and coffee until sugar is dissolved.
• Sift the flour, spices, and cream of tartar together.
• Beat the eggs until extremely thick.
• Fold the dry ingredients into the molasses mixture alternately with the eggs.
• Add the soda to the last addition of flour.
• Next add the orange juice and rind.
• Mix and pour into a 13x9x2-inch pan lined on the bottom with wax paper.
• Sprinkle with crystallized ginger and bake in a 350* oven for about 40 minutes.
• Cool and frost.
• Frosting:.
• Moisten the cheese with a little cream or sourcream.
• Blend in the sugar.
• Spread cake with jam and cover with the cheese mixture.

OLD FASHION GINGERBREAD

Steps:

• Preheat oven to 350°. Grease a 9-in. square baking pan; set aside. In a large bowl, mix butter, shortening and boiling water until smooth; cool slightly. Beat in eggs and molasses until well blended. In another bowl, whisk flour, ginger, baking powder, cinnamon, salt and baking soda; gradually beat into molasses mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on wire rack. If desired, sprinkle with confectioners' sugar before serving.