gingerbread recipes

Christmas Gingerbread Recipes
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gingerbread recipes

Peppermint and Gingerbread are what Christmas is made of ---- Decorate a Christmas tree with cut out gingerbread cookies or make a gingerbread house. It is a great way to spend an afternoon with your children and a wonderful tradition to start.

 

Grandma's Gingerbread Recipe
5 C. Flour
1 t. Baking Soda
1 t. Salt
2 t. Ginger
1 t. Nutmeg
1 t. Cloves
1 C. Solid White Shortening
1 C. Sugar
1 1/4 C. Unsulphured Molasses
2 Eggs - beaten

Thoroughly blend flour, baking soda, salt and spices together. Melt shortening in a saucepan. Stir in sugar, molasses; cool slightly and add eggs. Cool.

Add in 4 1/2 cups of the flour mixture. Mix well. Turn mixture out onto a lightly floured surface and knead in enough of remaining flour mixture to make a stiff dough.

Preheat oven to 350 F. Roll out 1/3 of dough 1/8 inch thick on the back of a lightly oiled cookie sheet. Place pattern on top and cut out pieces. Cut out your largest pieces first. Baking time will depend on the size of the pieces 7 - 12 minutes. Or if making cookies, cut out in desired shapes.

Remove to cookie racks to cool. When completely cool, place on paper towels and put somewhere to dry overnight.

Wrap any leftover dough in plastic wrap and chill, or cut out cookies to decorate.

Source: Celebrate Christmas with Wilton........ this is a recipe I have used for many years.

Note: You can find a simple pattern for a house here. Gingerbread House

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gingerbread recipes
 

Christmas Gingerbread Recipe
2 1/4 C. Flour
1 1/2 T. Cinnamon
1 T. Ginger
1 C. Brown Sugar
1/3 C. Crystallized Ginger
3 T. Milk
1 t. Baking Soda
1/2 C. Unsweetened Applesauce
1/2 C. Maple Syrup
1/2 C. Molasses
1/2 C. Oil
2 Eggs

Preheat oven to 300 F.

Sift together flour, cinnamon, ginger, brown sugar and crystallized ginger. Place milk in a saucepan and heat slightly, add baking soda and stir. Blend together applesauce with maple syrup, molasses and oil. Heat slightly in the microwave until well blended. Add to milk mixture.

Beat eggs together. Add egg mix to applesauce mix and stir together. Then add to flour mix.

Pour into greased or sprayed pan -- depending upon size, you can make one 8 x 8 and 2 small loaf pans. Bake for 50 - 60 minutes. Be sure to test middle of pan for doneness.

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Gingerbread Cookie Mix in a Jar Recipe
2 C. Flour
1 t. Baking Powder
1 t. Baking Soda
1 1/2 C. Flour
2 t. Ground Ginger
1 t. Ground Cloves
1 t. Ground Cinnamon
1 t. Ground Allspice
1 C. Packed Brown Sugar
1 Gingerman Cookie Cutter

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 and cookie cutter to the jar with the following directions:

Gingerbread Cookies

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.

Preheat oven to 350 F.

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.

Bake for 10 to 12 minutes in preheated oven. Decorate as desired.

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gingerbread recipes

 

Gingery Macadamia Biscotti Recipe

2 C. Flour
3/4 C. Sugar
4 oz. Unsalted, Raw Macadamia Nuts, finely ground in the food processor
1 t. Baking Powder
1/2 t. Baking Soda
2 t. Ground Ginger
1 t. Ground Cinnamon
1/4 t. Ground Cloves
6 oz. raw, Unsalted Macadamia Nuts, coarsely chopped
2 Large Eggs
1/3 C. Honey

2 cookie sheets or jelly roll pans covered with parchment or foil

Set a rack in the middle level of the oven and preheat to 350 F.

In a large bowl, combine the flour, sugar, ground macadamia nuts, baking powder, baking soda, and spices; stir well to mix. Stir in the chopped nuts.

In another bowl, whisk the eggs; whisk in the honey and add to the dry ingredients.

Use a rubber spatula to stir the ingredients together until they form a stiff dough. At first it will seem too dry, but keep mixing and eventually it will hold together.

Scrape the dough out onto a lightly floured work surface and divide it in half. Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor too close to the side of the pan. Press down gently with the palm of your hand to slightly flatten the logs.

Bake the logs of dough for about 30 minutes, or until they are well risen and have also spread to about double in size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.

Reset the oven racks in the upper and lower thirds but leave the temperature at 350 F. Place one of the cooled logs on a cutting board and slice it diagonally every 1/3 inch. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to allow any space between them. Bake the biscotti for about 15 or 20 minutes or until they are well toasted. Cool on the pan on a rack.

Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Makes 70 Biscotti

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Ginger Pound Cake with Lemon Glaze Recipe

Batter
1/2 lb. Butter, at room temperature
2 C. Sugar
2 1/2 C. Flour
2 t. Baking Powder
4 Large Eggs
3 Egg Yolks
1/2 C. Milk
1/3 C. Grated Fresh Ginger
1 T.  Grated Lemon Zest
1 t. Vanilla Extract

Lemon Glaze
3 C. Confectioners' Sugar
2 T. Lemon Juice
3 T. White Rum or Water

1 12-cup Bundt pan, buttered and floured

Set a rack in the lower third of the oven and preheat to 325 F. Butter a 10-inch Bundt pan and flour the buttered surface, shaking out the excess.

Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan for 5 minutes, then unmold to the rack to cool completely.

For glaze, combine sugar, lemon juice and rum in a saucepan. Stir smooth, then heat over very low heat, just until lukewarm. Drizzle over cake with a spoon.

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Christmas Gingerbread Bowl Recipe

1 C. Unsalted Butter, at room temperature
3/4 C. firmly packed Dark Brown Sugar
1/2 C. Granulated Sugar
1/3 C. Light Molasses
3/4 C. Dark Corn Syrup
2 t. Vanilla Extract
1 t. Orange Extract
3 large Eggs
8 1/2 C. All-purpose Flour
1 T. Baking Soda
1 t. Salt
1 t. Ground Cinnamon
1 t. Ground Cloves
1 t. Ground Ginger
1/2 t. Ground Allspice
1/2 t. freshly ground Black Pepper

In large bowl, beat butter and sugars until fluffy, about 1 minute. With mixer running, add molasses, corn syrup, and vanilla and orange extract. Add eggs, one at a time, beating until mixture is well combined. In large bowl, whisk together flour, soda, salt, cinnamon, cloves, ginger, allspice and pepper.

Add flour mixture gradually to butter mixture (the dough will be very stiff and you'll have to use your hands to get all the flour worked in). Divide dough into thirds and wrap each in plastic wrap. Chill overnight.

Remove dough from fridge and let stand at room temperature until just soft enough to roll out, about 1 to 1 1/2 hours.

Cover outside of 1 1/2-quart ovenproof glass bowl (with a lipped edge) with aluminum foil, bringing foil over edges to the inside. Make sure foil is on very smoothly. Spray entire bowl with cooking spray and set aside.

On floured surface, roll 1/3 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. (If necessary, rub dough gently with palms of hand to remove any cracks.) Trim dough around edge of bowl with sharp knife, then, using a small star-shaped cutter, cut out stars around the lipped edge of bowl about 1 1/2 to 2 inches apart and about 1 1/2 inches up from bottom of inverted bowl. Refrigerate bowl for 1 1/2 hours; this firms up dough and prevents slippage during baking.

Place inverted bowl on ungreased baking sheet and bake at 350 F. for 20 to 30 minutes, or until lightly browned and firm to touch. Allow gingerbread to cool on bowl. When completely cool, carefully loosen foil and lift foil and gingerbread shell off bowl. Peel foil off shell. Store shell, uncovered, in dry place away from humidity of kitchen.

Use remaining dough to make 2 more bowls, or cut with decorative Christmas cutters into cookies. Bake cookies on lightly greased baking sheet for 8 to 10 minutes, or until lightly browned.

Makes 3 gingerbread bowls or 1 bowl plus cookies.

Tip: Be sure to use molasses that is labeled fancy, rather than blackstrap. Fancy molasses is lighter both in flavor and color; blackstrap is very thick, dark and somewhat bitter in flavor.

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