Mustard Gingerbread Recipes

Steps:

• Sprinkle the chicken pieces on all sides with salt.
• Put the peppercorns on a flat surface and crush them well with the bottom of a heavy, clean skillet or saucepan. Or crush them using a mortar and pestle. Or blend them until coarse-fine in a small herb or coffee grinder.
• Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard. Stir to blend.
• Heat the mustard oil in a wide skillet and add the sauce. Cook, stirring, about one minute and add the chicken breasts in one layer. Sprinkle the ginger evenly over the chicken. Cook about three minutes and turn the pieces. Cover and cook, turning the pieces occasionally, about 10 minutes.

Steps:

• Preheat your oven to 350*F. and lightly grease a 10" springform pan with veg. oil(or butter).
• Sift the flour, baking soda, salt, mustard powder and spices together into a medium bowl.
• Cream the butter and sugar together in a medium mixing bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
• Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until the eggs are well blended but not smooth, 8 to 10 seconds. Scrape the bowl each time.
• Add the molasses with the mixer on medium low speed and mix for 5 seconds. The batter will look separated.
• Add half of the dry ingredients to the batter with the mixer on low speed and mix just until they have absorbed the liquid but are not thoroughly blended, about 10 seconds. Add half the coffee and fold it into the mixture with a rubber spatula.
• Add the remaining dry ingredients on medium low speed and blend until they are almost incorporated, 10 seconds. Pour in the remaining coffee, then fold in by hand with a rubber spatula. Turn the mixer to low speed and blend until the batter is smooth, about 5 seconds.
• Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top springs back to the touch and a tester inserted in the center comes out dry, about 45 minutes. Cool slightly in the pan before serving. Enjoy!

Steps:

• Set oven to 350°F.
• In a bowl cream butter with sugars and vanilla until fluffy.
• Beat in eggs, orange zest and fresh minced ginger, water and applesauce until well combined.
• In a bowl sift together flour with cinnamon, cloves, nutmeg, mustard powder, baking powder, baking soda and salt; add to the creamed ingredients and beat until combined.
• Mix in the candied ginger.
• Pour into a well greased baking dish and bake for about 35-40 minutes or until cake tests done.

Steps:

• Whisk ginger ale, yellow mustard, and Dijon mustard in a medium saucepan to combine. Bring to a simmer over medium heat; reduce heat to low and gently simmer 3 minutes. Whisk in ginger, garlic, onion, honey, sugar, salt, vinegar, black pepper, and red pepper flakes and cook, stirring occasionally, until flavors have come together and sauce is very fragrant, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.

Steps:

• In a small saucepan boil vinegar, sugar, salt and soy sauce over medium heat.
• Mix cornstarch and mustard in 1/2 cup cold water.
• Stir in and cook until it thickens.
• Grate in ginger root (or dry ginger).
• Serve over any type of roast meat.

Steps:

• In bowl, cream Crisco and brown sugar. Beat in molasses and egg.
• Combine flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves.
• Gradually add to creamed mixture.
• Cover and refrigerate about 1 hour or until easy to handle.
• Roll into 1-inch balls and then roll in additional sugar.
• Bake at 375°F till surface cracks or about 10-12 minutes.
• Cool on wire rack completely.