Southern Spicy Gingerbread Recipes

GRANDMA'S SPICED GINGERBREAD ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray, set a piece of waxed paper on top, and spray wax paper.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
• Beat egg yolks at high speed in a second bowl until thick and creamy, about 5 minutes. Stir in molasses and melted butter. Fold in egg whites.
• Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a bowl. Sift onto the batter and carefully fold in. Spread batter onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center of the sheet comes out clean, 8 to 10 minutes.
• Dust a kitchen towel with powdered sugar. Invert cake onto the towel. Pull off waxed paper and carefully roll up cake up using the towel. Allow to cool seam side down, about 30 minutes.
• Meanwhile, make the spiced cream. Combine heavy cream, powdered sugar, cinnamon, vanilla extract, and cloves in a bowl. Beat with an electric mixer until cream has the consistency of frosting.
• Carefully unroll the cake and spread 1/2 of the spiced cream on top. Roll cake roll back up, without the towel, and spread remaining cream around the top and sides of the cake roll.

SOUTHERN SPICY GINGERBREAD

Steps:

• 1. combine shortening, sugar and molasses
• 2. add eggs and blend
• 3. mix in sifted dry ingredients alternately with hot water
• 4. pour into well greased 8 X 8 baking pan or in muffin tins
• 5. bake in preheated 375 degree oven 25 to 45 minutes

BOLD AND SPICY GINGERBREAD WITH A KICK

Steps:

• CAKE:.
• Adjust oven rack to middle position and heat oven to 375 degrees.
• Grease and flour 12-cup nonstick Bundt pan.
• Whisk flour, baking powder, baking soda, and salt in large bowl.
• Melt butter in saucepan over medium heat until bubbling.
• Stir in ground ginger, cinnamon, allspice and pepper and cook until fragrant, about 30 seconds.
• Remove from heat and let cool slightly.
• Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy.
• Stir in melted butter mixture, molasses and stout until incorporated.
• Whisk flour mixture into egg mixture until no lumps remain.
• Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles.
• Bake until toothpick inserted into center comes out clean, about 45 minutes.
• Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet and let cool completely.
• GLAZE:.
• Whisk confectioners' sugar, ginger ale, and ginger in bowl until smooth.
• Pour glaze over cooled cake.
• Let glaze set 15 minutes.
• Serve.
• Cake can be stored at room temperature, covered in plastic wrap, for 2 days.

THE SPICIEST GINGERBREAD COOKIES EVER

Steps:

• Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
• Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
• Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
• Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
• Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
• Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.