Louisiana Gingerbread Stage Planks Or Mule Bellies Recipes

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LOUISIANA GINGERBREAD (STAGE PLANKS OR MULE BELLIES)



Louisiana Gingerbread (Stage Planks or Mule Bellies) image

Provided by Julia Moskin And Kim Severson

Categories     easy, quick, dessert

Time 30m

Yield About 12 servings.

Number Of Ingredients 8

Butter for pan and parchment paper
1 cup molasses
1/2 cup shortening, preferably trans fat-free
1 tablespoon ground ginger
1/2 cup dark brown sugar, like muscovado
1 teaspoon baking soda
1 cup buttermilk
3 cups flour, more as needed.

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.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 28 grams, TransFat 1 gram

STAGE PLANKS



Stage Planks image

Provided by Cynthia LeJeune Nobles

Categories     Cookies     Ginger     Dessert     Bake     Picnic     Mardi Gras     Molasses     Buttermilk     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 16 cookies

Number Of Ingredients 10

3-3 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 cup buttermilk
1/4 teaspoon salt
3/4 cup molasses
1/4 cup sugar
6 tablespoons unsalted butter, softened

Steps:

  • Preheat oven to 375°F. Line 2 cookie sheets with parchment paper and set aside. In a medium bowl, sift together 3 cups flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside. In bowl of a standing mixer, add molasses, sugar, and butter. Mix on medium-high speed until color turns lighter, about 2 minutes. On low mixer speed, alternate flour and buttermilk with butter mixture. Raise speed to medium and mix 30 seconds. Dough should be stiff enough to roll out. If not, mix in up to 1/2 cup more flour to reach proper consistency.
  • On a hard floured surface, roll dough to a 10" x 16" rectangle. Slice down the middle horizontally, then vertically at 2-inch intervals to make 16 cookies. Place individual pieces at least 1 inch apart on prepared cookie sheets. Bake until tops are firm, about 15 minutes. Remove from oven and cool completely in pans.

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