Gingerbread Bowl Recipes

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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



Favorite Old Fashioned Gingerbread image

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

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

GINGERBREAD

My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 10



Gingerbread image

Steps:

  • Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

1 large egg, room temperature, beaten
1/2 cup sugar
1/2 cup molasses
5 tablespoons butter, melted
2/3 cup cold water
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
Whipped cream

GINGERBREAD BOWL

Make and share this Gingerbread Bowl recipe from Food.com.

Provided by out of here

Categories     Healthy

Time 4h20m

Yield 3 gingerbread bowls

Number Of Ingredients 16



Gingerbread Bowl image

Steps:

  • In a large bowl, cream the butter and sugars until fluffy, about 1 minute. With the mixer running, add molasses, corn syrup, vanilla and orange extract.
  • Add the eggs, one at a time, beating until mixture is well combined. In a large bowl, combine remaining ingredients with a whisk.
  • Add flour mixture gradually to creamed mixture-the dough will be very stiff, so I used my hands to get all the flour incorporated.
  • Divide the dough into thirds and wrap in plastic wrap. Chill overnight.
  • Remove dough from the fridge and let stand at room temperature about 1 1/2 hours.
  • Cover the outside of any ovenproof bowl, with tin foil, bringing foil over the edges to the inside. Make sure foil is on very smoothly. Spray the entire bowl with a non-stick cooking spray and set aside.
  • On floured surface, roll a third of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. I use the palms of my hands to smooth any cracks.
  • Trim dough around the edge of bowl with sharp knife, then using a cookie cutter, like a heart or a star, cut out stars around the lipped edge of the bowl about 1 1/2 inches apart.
  • Refrigerate bowl for 1 1/2 hours; this firms up the dough.
  • Place inverted bowl on an ungreased baking sheet and bake at 350°F for 20-30 minutes, or until firm to the touch.
  • Allow the gingerbread to cool on bowl.
  • When completely cool, carefully loosen foil and lift foil and gingerbread shell off the bowl. Peel off foil from shell.
  • A tip I have learned is to use smaller bowls--much easier to remove. I broke a large one. Have fun, I did!

Nutrition Facts : Calories 2604.9, Fat 70.1, SaturatedFat 41, Cholesterol 374.2, Sodium 2278.3, Carbohydrate 451.6, Fiber 10.5, Sugar 130.8, Protein 43.7

1 cup unsalted butter, room temp
3/4 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
1/3 cup light molasses
3/4 cup dark corn syrup
2 teaspoons vanilla extract
1 teaspoon orange extract
3 large eggs
8 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon fresh ground black pepper

GINGERBREAD COOKIES IN A GINGERBREAD BOWL

I have never made this myself, but found this in a magazine a long time ago (sorry, I have no idea which one). The pictures were so cute; I have no doubt the outcome is worth all the trouble. Prep time is estimated and includes chill time. Does not include time it takes to make additional cookies.

Provided by bug lt

Categories     Dessert

Time 3h30m

Yield 36 cookies

Number Of Ingredients 13



Gingerbread Cookies in a Gingerbread Bowl image

Steps:

  • Cream butter and sugars.
  • Beat in molasses, corn syrup, and eggs until smooth.
  • Combine remaining (dry) ingredients in a separate bowl.
  • Stir well.
  • Stir the flour mixture into the creamed mixture.
  • The dough will be stiff.
  • Divide the dough into fourths and wrap each piece in plastic wrap.
  • Chill dough at least 2 hours.
  • Preheat the oven to 350*.
  • Cover the outside of a 1 quart (oven proof) glass bowl with aluminum foil.
  • Be careful; keep the foil smooth.
  • Place one round of dough on lightly floured surface; roll to a 1/4" thick circle with a floured rolling pin.
  • Transfer dough to outside of foil-lined bowl, pressing dough firmly onto the bowl.
  • Cut out heart shapes (or other desired shape) around the bowl using a 1" heart (or other) shaped cookie cutter.
  • Place inverted bowl on ungreased baking sheet and bake 25-30 min, or until dough is lightly browned and firm to the touch.
  • Allow to cool on the bowl.
  • Once cool, carefully loosen foil and cookie bowl from glass bowl.
  • Remove the foil from the gingerbread bowl.
  • Roll out remaining dough 1/8" thick.
  • Cut cookies out using desired cookie cutters.
  • Bake on lightly greased cookie sheet 8-10 min, or until lightly browned.
  • Cool on wire racks.

Nutrition Facts : Calories 216.1, Fat 5.8, SaturatedFat 3.4, Cholesterol 31.2, Sodium 225.5, Carbohydrate 37.6, Fiber 0.9, Sugar 10.9, Protein 3.6

1 cup butter or 1 cup margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1/3 cup light molasses
3/4 cup dark corn syrup
3 eggs
8 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice

GINGERBREAD HOUSE

You'll be surprised at how easy it is to make a gingerbread house from scratch. Equipped with gumdrops, licorice, peppermint and, of course, royal icing, this recipe is as fun to make as it is delicious.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield One recipe of dough makes one

Number Of Ingredients 14



Gingerbread House image

Steps:

  • Gingerbread House: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
  • Preheat oven to 375 degrees F.
  • Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
  • Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
  • Bake at 375 degrees F for about 15 minutes until dough feels firm.
  • Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
  • Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
  • Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
  • Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
  • Continue decorating the house, gluing on gumdrops, licorice and peppermint, as desired.
  • Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.

1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
Melted white chocolate or Royal Icing, recipe follows
Gumdrops, licorice and peppermint, as desired
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
1 teaspoon almond extract, vanilla or lemon juice

GINGERBREAD PLATTER AND BOWL WITH CANDIED WALNUT MOUSSE AND CINNAMON SUGAR CHIPS

Provided by Duff Goldman

Categories     dessert

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 29



Gingerbread Platter and Bowl with Candied Walnut Mousse and Cinnamon Sugar Chips image

Steps:

  • For the gingerbread platter and bowl:
  • Preheat the oven to 350 degrees F. Lightly spray a large, oven-safe platter and oven-safe bowl with nonstick cooking spray.
  • Mix the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt in a medium bowl. In a stand mixer with the paddle attachment, beat together the butter, brown sugar and granulated sugar. Mix in the molasses and egg, and then stir in the flour mixture. Wrap in plastic wrap and let chill in the fridge for at least 1 hour and up to 24 hours.
  • Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Carefully cover the platter and bowl with the dough, trimming the excess. Chill in the freezer for 20 minutes.
  • Place the platter and bowl on a sheet tray and bake until just golden at the edges, 18 to 20 minutes. Let cool completely.
  • For the candied walnut maple mousse: Lower the oven to 325 degrees F. Toss the walnuts, egg whites, confectioners' sugar, cayenne, salt and 1/2 teaspoon Chinese five-spice powder in a bowl until evenly coated. Spread on a parchment-lined sheet tray and bake until crispy and brown, about 20 minutes. Place in a food processor and process until finely ground.
  • Sprinkle the gelatin over 1/4 cup water in a small bowl. Set aside. Heat the maple syrup in a small saucepan with the remaining 1/2 teaspoon Chinese five-spice powder. Add the gelatin and whisk until dissolved. Remove from the heat and allow to cool to room temperature.
  • In a stand mixer with the whisk attachment, whip the cream on medium speed until stiff peaks form. Slowly fold in the maple syrup mixture and ground walnuts, being careful not to deflate the whipped cream. Chill in the fridge until ready to serve.
  • For the royal icing: Combine the confectioners' sugar and egg whites in the bowl of a stand mixer with the whisk attachment. Mix slowly until stiff enough to form peaks; keep beating until the icing is pure white, fluffy and shiny. Use a silicone spatula to transfer the icing to a pastry piping bag and hold it at room temperature until ready to decorate the gingerbread.
  • For the cinnamon sugar tortilla chips: Preheat the oil in a deep fryer to 375 degrees F. Alternatively, heat 3 inches of oil to 375 degrees F in a heavy-bottomed Dutch oven or stockpot.
  • Mix the sugar and cinnamon together in a large bowl. Cut the tortillas lengthwise and then widthwise, creating small chips.
  • Carefully lower the tortillas into the hot oil and fry until golden brown, 3 to 5 minutes. Depending on the size of your fryer or pot, you maybe have to make 2 batches. Remove to a paper towel-lined sheet tray and then toss in the cinnamon-sugar mixture until coated.
  • To assemble: Using a knife or small offset spatula, remove the gingerbread from the platter and bowl. Fill the bowl with the chilled candied walnut maple mousse and arrange the cinnamon sugar tortilla chips around the bowl. Cut the tip off the pastry piping bag of royal icing and pipe festive designs around the outside of the bowl and platter, adding candies as desired. Serve and enjoy!

Nonstick cooking spray
2 cups all-purpose flour, plus more for dusting
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup brown sugar
1/3 cup granulated sugar
1/3 cup molasses
1 large egg
2 cups walnuts
2 large egg whites
1/2 cup confectioners' sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 teaspoon Chinese five-spice powder
One .25-ounce packet powdered gelatin
1 cup maple syrup
3 cups heavy cream
2 pounds confectioners' sugar
1/2 cup egg whites
Vegetable or canola oil, for frying
2 cups granulated sugar
2 tablespoons ground cinnamon
8 medium flour tortillas
Candy, such as gumdrops, peppermints and marshmallows, for decorating

GINGERBREAD LOAF

Enjoy this old-fashioned ginger loaf recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away. -Martina Biemond, Rosedale, British Columbia

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 12



Gingerbread Loaf image

Steps:

  • In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

4 cups all-purpose flour
2 cups sugar
4 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/4 teaspoons ground cloves
1-1/4 teaspoons ground nutmeg
1 teaspoon baking soda
1 teaspoon ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 tablespoons vegetable oil

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