GINGERBREAD CHEX™ PARTY MIX
Cereal is coated in a sweetened and spiced molasses mixture, tossed with gingersnap cookie pieces and drizzled with melted white vanilla baking chips for a festive holiday snack mix.
Provided by Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 18
Number Of Ingredients 9
Steps:
- Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereal.
- In small microwavable bowl, microwave butter, brown sugar, molasses, cinnamon, ginger and cloves uncovered on High 1 to 1 1/2 minutes, stirring after 1 minute, until sugar is dissolved.
- Pour onto cereal; toss until mixed well. Microwave uncovered on High 3 to 4 minutes, stirring after every minute, until cereal is well coated and glazed. Spread on cookie sheet to cool. Stir in cookie pieces.
- In small microwavable bowl, microwave white vanilla baking chips uncovered on Medium (50%) 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle onto cereal mixture. Refrigerate about 15 minutes or until drizzle is set.
- Carefully break apart; transfer to large serving bowl.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 6 g, TransFat 0 g
GINGERBREAD SPICE MIX
Stir this perfect seasonal spice mix -- fragrant with ginger and cinnamon -- into pancakes, coffee cake, and all your other favorite holiday baked treats.
Provided by Food Network Kitchen
Time 5m
Yield about 7 tablespoons
Number Of Ingredients 6
Steps:
- Stir together the cinnamon, ginger, allspice, nutmeg, black pepper and ground cloves in a small bowl until thoroughly combined. Use accordingly in your favorite gingerbread-spiced recipes. The spice mix can be stored in an airtight container for up to 6 months.
GINGERBREAD COOKIE MIX IN A JAR
Gingerbread Cookie Mix layered in a one quart canning jar. Great Christmas gift. Place a circle of gingerbread fabric between lid and ring and tie a gingerbread man cookie cutter onto jar with ribbon!
Provided by Staci
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 20m
Yield 18
Number Of Ingredients 9
Steps:
- Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide mouth canning jar, layer the ingredients starting with the flour and baking powder mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly between layers.
- Attach a card to the jar with the following directions: Gingerbread Cookies 1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses, and 1 slightly beaten egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. 4. Bake for 10 to 12 minutes in preheated oven. Decorate as desired.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 31 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 101.4 mg, Sugar 11.9 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
SHREDDIES GINGERBREAD SNACK MIX
A change of pace from the usual savory snack mixes, this slightly sweet mix with Shreddies, nuts, and dried fruit is a delicious mix to put out when guests arrive, or pack as a mid afternoon snack. From Bake Fest 2010.
Provided by Katzen
Categories Nuts
Time 30m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 250°F Arrange the pecans and almonds in an even layer on a rimmed baking sheet. Bake for 15 minutes or until golden and fragrant; cool slightly.
- 2. Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl. Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture. Toss thoroughly to coat the pieces evenly.
- 3. Spread mixture on two, large, rimmed baking sheets. Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely. Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container. Reserve at room temperature for up to 1 week.
- Makes 12 cups (3 L).
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