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
ULTIMATE GINGERBREAD
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4 and line a 20cm x 35cm baking tray with greaseproof paper.
- Put the shortbread, sugar and 2 teaspoons of the ground ginger into a food processor and whiz to fine crumbs. Remove 100g of the mix and keep this to one side.
- Add the remaining teaspoon of ginger to the processor, then roughly chop and add the mixed peel and ginger, followed by the flour and baking powder. Pulse until well mixed.
- Melt the syrup, treacle and butter together in a large pan. Once melted, stir in the mixture from the food processor until thoroughly combined.
- Tip onto the baking tray and spread out evenly. Press the mixture down into the tray, using your fingers or the back of a spoon. When the mix is a flat, dense and even layer, pop the tray in the preheated oven for 8 to 10 minutes.
- Take the tray out of the oven and sprinkle the hot gingerbread with the reserved crumbs, pressing them down really well with a potato masher or spatula.
- Carefully cut into good-sized pieces with a sharp knife, and leave to cool in the tray before eating.
Nutrition Facts : Calories 493 calories, Fat 21.2 g fat, SaturatedFat 13.4 g saturated fat, Protein 4.1 g protein, Carbohydrate 75.6 g carbohydrate, Sugar 44.1 g sugar, Sodium 0.48 g salt, Fiber 0.6 g fibre
ULTIMATE EASY GINGERBREAD
Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children
Provided by Liberty Mendez
Time 35m
Number Of Ingredients 8
Steps:
- Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
- Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
- Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
- Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
- Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.
Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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.
OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
ULTIMATE GINGER COOKIE
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
Provided by Ina Garten
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
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
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