INSTANT POT GINGERBREAD
A great recipe for many occasions especially Christmas season.
Provided by Ashley
Categories Dessert
Time 1h43m
Number Of Ingredients 16
Steps:
- Grease and flour a 6 cup bundt pan.
- Combine butter and brown sugar in a large bowl. Using an electric mixer or stand mixer, beat until creamy.
- Add molasses and continue to stir until well combined.
- Add egg and vanilla extract to the mixture and stir well.
- In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
- Slowly add the dry ingredients to wet until completely combined. I like to do this by mixing a ½ cup of dry ingredients to the wet at a time.
- Stir in boiling water until ingredients are smooth and well-combined. Pour mixture into bundt pan and smooth it out so batter is level.
- Loosely cover the pan with a piece of paper towel and then a piece of aluminum foil.
- Place trivet into the Instant Pot and add 1.5 cups of water. Place cake pan on Trivet.
- Close lid and set to the sealing position. Cook at manual high pressure for 60 minutes. If you have a newer Instant Pot model you will need to push the pressure cook button.
- When the timer is up allow for a 10 minute natural pressure release. Allow cake to cool in pan.
- When cake is cool, top with optional glaze.
Nutrition Facts : ServingSize 1 g, Calories 573 kcal, Carbohydrate 100 g, Protein 7 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 737 mg, Fiber 2 g, Sugar 60 g
FAVORITE OLD FASHIONED GINGERBREAD
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
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 I
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
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
GINGERBREAD HOUSES RECIPE BY TASTY
Ready to make your own Gingerbread Houses? Check out our guide and template for this recipe.
Provided by Vaughn Vreeland
Categories Desserts
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside.
- Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn't stick to the pot as you turn it out.
- Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat.
- Gradually stir in 4 cups (500 grams) of the flour mixture, 1 cup (125 grams) at a time, making sure to fully incorporate each addition before adding more. You'll have some of the flour mixture left over.
- Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. (You don't want the dough to be too crumbly. You may have some flour mixture left over, which can be used for rolling out the dough.)
- Once the flour is incorporated, shape the dough into a 12-inch (30.5 cm) log and cut into 3 portions, 1 piece slightly larger than the others for the roof.
- Set aside the smaller pieces of dough in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You'll want to work with the dough while it's warm as it tends to harden at room temperature. If it hardens, simply microwave for about 30 seconds.
- On the floured surface, roll out the larger piece of dough to a rectangle about ½-inch (1 ¼ cm) thick. Using a house template, cut the 2 pieces of the roof and set on a prepared baking sheet, spacing about 1 inch apart as the dough will expand while baking.
- Roll out the rest of the dough and cut out the front, back, and sides of the house using the templates. Place on a baking sheet.
- Wrap the leftover dough in plastic wrap and store at room temperature for up to 1 day. Microwave to soften and roll out to make decorations for the house or another gingerbread creation.
- Bake the gingerbread house pieces for 12-15 minutes, until they have hardened and baked through. Let cool completely.
- Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup (120 grams) at a time, until the icing is smooth and thick. NOTE: The icing is used for gluing the house together. It's very thick. To use the icing for decorating, add about 1 teaspoon of water at a time to thin the icing to your desired consistency.
- Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces side by side with the underside up (and the eventual exposed part of the roof down). "Glue" a cut piece of a paper shopping bag across these two pieces with royal icing. Place two small glass bowls on either side of this upside-down roof to prop the pieces up into a "V" shape. Let dry completely. When assembling, this will help ensure that your roof doesn't slip down the sides of the house.
- Decorate the house with more royal icing and your desired decorations.
- Enjoy!
Nutrition Facts : Calories 834 calories, Carbohydrate 142 grams, Fat 26 grams, Fiber 1 gram, Protein 8 grams, Sugar 96 grams
ONE POT GINGERBREAD
Categories Coffee
Number Of Ingredients 13
Steps:
- 1. Adjust the oven rack to the middle position and heat the oven to 350 F (175 C). For easy removal of the cake, line a 9-by13-inch (22.5-by-33-cm) pan with parchment paper and butter it, or simply butter the pan. 2. Bring the water to a boil in a large pot and add baking soda. Remove from the heat and let stand for 5 minutes. Stir in the butter until melted. Whisk in the sugar and molasses. Let the mixture cool to room temperature. 3. Beat in the eggs until well mixed. Place the dry ingredients in a sieve or flour sifter and sift over the ingredients in the bowl. Beat only until combined. 4. Scrape into the prepared pan and bake for 30 to 35 minutes until a tester inserted into the middle of the cake comes out clean. Transfer to a wire rack to cool. Makes: 12 biggish or 16 smallish servings. The cake can also be cut into small squares.
GINGERBREAD COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, molasses, Pillsbury™ Best™ All-Purpose Flour, ground ginger, baking soda, ground cinnamon, ground cloves, kosher salt, Pillsbury™ Creamy Supreme® Vanilla Frosting, sprinkles
Provided by Pillsbury Baking
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
- Add the egg and molasses, and beat until smooth.
- In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Spread the remaining ½ cup (100 G) sugar in a shallow dish.
- Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
- Bake the cookies for 10-12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
- Once the cookies have cooled, spread 1-2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
- Enjoy!
Nutrition Facts : Calories 77 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams
GINGERBREAD
This classic Gingerbread Loaf recipe has been around for generations! Passed down from one baker to the next, it's become a Christmas favorite in our home! Soft, flavorful and oh so tasty, this traditional gingerbread is a winner!
Provided by Janelle
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F.
- Prepare a bread pan by lining with parchment paper and spraying with cooking spray. This will ensure bread slips right out of your pan with zero sticking.
- Blend sugar and butter together until fluffy.
- Add egg and molasses and beat well, scraping sides as needed.
- Add baking soda, cinnamon, ginger, cloves and salt. Mix well.
- Add flour in 1/2 cup at at time and mixing between each addition.
- While mixing, SLOWLY add water to thin batter out. Now is the time to add the apple sauce if you wish, though I didn't need it.
- If adding the crystallized ginger, add now.
- Pour mixture into prepared bread pan and bake for 55 minutes. Remove from oven and add create a tent over bread to prevent from edges getting to dark.
- Place bread back in oven and bake for 15 - 20 more minutes.
- Remove from oven when a toothpick inserted into the middle of bread comes out clean.
Nutrition Facts : Calories 365 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 390 grams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BEST-EVER GINGERBREAD
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
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.
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