Puddin Head Gingerbread Men Recipes

Steps:

• In a small bowl, cream the butter, brown sugar and pudding mix until light and fluffy. Beat in egg. Combine the flour, ginger, baking soda and cinnamon; gradually add to the creamed mixture and mix well. Cover and refrigerate overnight. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 5-in. gingerbread man cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are golden. Remove to wire racks to cool. , In another small bowl, combine confectioners' sugar and milk until smooth. Decorate cookies with frosting as desired.

Steps:

• Cream butter, brown sugar and pudding mix.
• Add egg and beat well.
• Combine flour, baking soda, ginger and cinnamon; stir into creamed mixture and chill.
• Roll part of chilled dough out on floured surface to 1/8-inch thickness.
• Cut with 4-inch gingerbread man cookie cutter.
• Place on ungreased cookie sheets and bake in 350° oven for 6-8 minutes.
• Remove from cookie sheet to rack and cool.
• Mix powdered sugar, lemonade concentrate and enough water to make of spreading consistency.
• Frost cookies or use pastry tube.
• Decorate with candies if desired.

Steps:

• In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, applesauce, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, and salt until well mixed. Cover and refrigerate 1 hour.
• Preheat oven to 350°F On a lightly floured surface, working with half of the dough at a time, roll 1/8 inch thick. With floured cookie cutters, cut dough into shapes. Using a metal spatula or pancake turner, place cookies 1/2 inch apart on greased cookie sheets. Reroll trimmings and continue to cut shapes. Bake 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
• Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
• Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
• Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.

Steps:

• For the ginger-molasses frosting: Beat the butter, molasses and chocolate-hazelnut spread with an electric mixer on medium-high speed in a large bowl until completely smooth. Scrape down the sides of the bowl. Add the confectioners' sugar, cocoa, ginger, vanilla and salt and beat on medium low, increasing the speed as the ingredients begin to incorporate. Beat on medium high for a few seconds until the frosting is completely smooth.
• For the gingerbread man: Arrange the cupcakes on the platter in a gingerbread man shape (use about 14 cupcakes to make the head, 14 to make the arms and chest and 20 to make the tummy, legs and feet).
• Transfer the frosting to a large pastry bag fitted with a star tip and pipe swirls to generously cover each cupcake top (the frosting on each top should touch its neighbor). Then fill in any gaps with a squeeze of frosting. Decorate as desired with gumdrops and candies. Fill a small pastry bag fitted with a round tip with royal icing and use to decorate as desired.

Steps:

• Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl; set aside. Melt the butter and shortening in a medium saucepan; remove from the heat and stir in the brown sugar and molasses. Transfer to a large bowl and let cool slightly.
• Add the egg to the butter mixture; beat with a mixer on medium speed until incorporated. Reduce the mixer speed to low; beat in the flour mixture in two additions until just combined. Divide the dough in half; wrap each half in plastic wrap and pat into 1/2-inch-thick disks. Refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough to 1/4 inch thick on a lightly floured surface, dusting with flour as needed. Cut out gingerbread men with a 3 1/2- to 5-inch cookie cutter and arrange 1 inch apart on the prepared baking sheets. Brush off the excess flour and refrigerate the cutouts 15 minutes.
• Bake the cookies until golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to racks to cool completely. Decorate with royal icing and let harden at room temperature, about 1 hour.

Steps:

• In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Steps:

• Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
• Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
• Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

Steps:

• In mixing bowl cream butter, brown sugar, and dry pudding mix. Add egg, beat well. Stir together flour, soda, ginger and cinnamon. Stir into creamed mixture. Chill. Roll dough out on floured surface to 1/8" thickness. Cut with 4 inch gingerbread man cutter. Place on ungreased cookie sheet and decorate with raisins and colored sugar. Bake in 350 degree oven for 6 to 8 minutes.

Steps:

• Mix together the shortening, sugar, and molasses.
• Next, add egg and beat completely.
• Combine all dry ingredients and add to the creamed ingredients--using 1/2 cup increments.
• Beat well after each addition.
• Refrigerate the dough until cold.
• Roll out until the dough is about 1/4 inch thick.
• Use cookie cutters to form the figures.
• Place in a 350° oven and bake for 10 - 12 minutes.

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.