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
THE BEST GINGERBREAD COOKIES
Here's the perfect holiday cookie recipe for cut-outs and decorating. The balanced blend of warm spices and molasses adds just the right amount of seasonal flavor. A combination of butter and shortening creates a dough that rolls out easily and holds it shape during baking.
Provided by Food Network Kitchen
Time 3h
Yield 2 to 3 dozen cookies
Number Of Ingredients 15
Steps:
- For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
- Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
- Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
- For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.
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.
BEST GINGERBREAD MEN
These are the best gingerbread men I've ever made, and they are easy to roll and cut out (and I hate making cut-out cookies!) We like to use decorating candies prior to baking.
Provided by HisPixie
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Cream margarine and sugar together. Add egg and mix. Add molasses and spice and stir well.
- In a separate bowl, combine flour, baking soda and salt.
- Add flour mixture to creamed mixture a bit at a time. Stir after each addition.
- Turn dough onto floured surface and knead a couple of times to make sure it is well mixed.
- Divide dough in half, wrap half in plastic wrap and set aside (I put in the refrigerator).
- Roll out half the dough on floured surface with floured rolling pin to about 1/4-inch thickness.Cut with floured gingerbread man cutter.
- Place 1/2-inch apart on ungreased cookie sheet.
- Decorate with candies now or wait until cookies are cool and decorate with frosting.
- Bake at 325 degrees for 12 minutes or until edges are slightly browned.
- Remove cookies to wire rack to cool.
- Store cookies tightly covered for up to 2 weeks.
Nutrition Facts : Calories 163.2, Fat 6.1, SaturatedFat 1.1, Cholesterol 8.8, Sodium 224.5, Carbohydrate 25.1, Fiber 0.6, Sugar 10.3, Protein 2.2
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