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gingerbread Recipes
(Chronologically Listed)
Streusel Topped Gingerbread With Butter Sauce
Preheat over to 375 degrees.
Grease bottom only of 8 inch square or round cake pan.
In a large bowl, combine sugar and margarine; blend well.
Lightly spoon flour into measuring cup; level off.
Add flour, ginger, cinnamon, allspice and salt; mix until crumbly.
Reserve 1/3 cup of mixture for topping.
To remaining mixture, add baking soda; mixing well.
Add buttermilk, molasses and egg, blending well.
Pour batter into greased pan, sprinkle with reserved mixture.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Butter sauce.
In a small saucepan, combine all of the sauce ingredients.
Bring to a boil over medium heat, stirring constantly.
Reduce heat, simmer 4 minutes, stirring occasionally.
Serve warm sauce over gingerbread.
Refrigerate any.
Stout Gingerbread
Preheat oven to 350 degrees fahrenheit bring beer and molasses to a boil in a small saucepan.
Remove from heat and add baking soda, and allow to sit until foam dissipates.
In a large bowl, whisk together the eggs and both sugars until smooth.
Add the oil and whisk until incorporated.
Sift together the flour and spices and add to the egg sugar mixture, alternating with the liquid ingredients.
Pour the mixture into a well-greased 9 inch tube pan, and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Yields 2 loaves.
St Giles Faire Gingerbread
Mix first three ingredients together and blend well.
To this add the spices, hot sauce and baking powder - blend well.
Add the flour and then fold in the rest of the stuff.
This makes a pretty thick batter.
Grease and flour a ring mold.
Pour in batter and bake at 400 degrees farenheight for about an hour or until set.
Do not overbake.
Purists can put the batter in a pudding mold and boil it for 3 hours!
Cake keeps well if wrapped and stored in a cool place.
I like to wrap it in cheesecloth soaked in cream sherry and then wrap in aluminum foil but this can be omitted.
Spicy Gingerbread
Grease a 9 x 13 inch pan.
Cream shortening, add sugar gradually.
Add 2 well beaten egg yolks.
Add molasses and stir.
Sift together flour, salt and spices.
Dissolve baking soda in boiling water.
Add baking soda and water mixture alternately with flour to the creamed mixture.
Fold in stiffly beaten egg whites.
Bake at 350f for 45 minutes.
Serve hot with.
Sourdough Gingerbread
Cream brown sugar and shortening and beat.
Then add molasses and egg, beating continuously.
Sift dry ingredients together and blend into hot water.
Then beat this mixture into creamed mixture.
As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Bake in pan at 375f for about 30 minutes or until done.
Serve with ice cream or whipped cream while still hot if possible.
Sour Milk Gingerbread From 1896 Cookbook
Add milk to molassaes.
Mix and sift dry ingredients, combine mixtures, add butter, and beat vigorously.
Pour into a buttered shallow pan, and bake 25 minutes in moderate oven.
Again these are antiques and give no indication of size of pan nor temp of oven.
Sour Milk Gingerbread
Put butter and molasses in saucpan and cookk until boiling point is reached.
Add milk and dry ingredients, mixed and sifted.
Beat vigorously.
Fill buttered shallow pan and bake 30 to 40 minutes; or fill buttered muffin tins or bread stick pans 2/3 full and bake 20 to 35 minutes in a moderate oven 350 fahrenheit.
Notes: boston gingerbread or soft molasses gingerbread.
Add 1 egg, well beaten, and 2 tablespoons shortening to sour milk gingerbread.
Sat-Dinner Upside-Down Pear Gingerbread
Spread butter in 8-inch round cake pan; sprinkle with sugar.
Arrange sliced pears, overlapping, in circle to cover pan.
Cake: in bowl, beat egg, sugar, buttermilk, butter and molasses.
Stir together flour, ginger, cinnamon, baking soda, nutmet and cloves; stir into buttermilk mixture just until moistened.
Pour over pears.
Bake in 375f 190c oven for 50-55 minutes or until tester inserted into centre comes out clean.
Let cool on rack for 15 minutes; invert on platter.
Rubber Stamp Gingerbread Cookies
Cream butter and brown sugar together.
Stir in molasses, then egg.
In seperate bowl, mix flour with spices.
Stir in butter/sugar mix.
If dough is too moist, add 2 t of flour.
Knead dough lightly, then chill for 40 minutes.
Shape dough.
Bake 350 degrees 10-12 minutes.
Of all places, i found this recipe on a rubber stamp.
They also had chocolate chip cookies and sugar cookies and i think shortbread cookies, but the stamps were $8 apiece and the only way i justified this one is that i plan to use it on christmas cards and things.
Refrigerator Gingerbread Cake
Mix dry ingredients well.
Cream sugar and shortening.
Add eggs and mix well.
Add 1 cup molasses and mix well.
Stir in dry ingredients alternately with buttermilk.
Mix well.
Bake as needed.
Raw mixture keeps 4-5 days in refrigerator.
Bake at 350 deg.
Fahrenheit for 30 minutes, or 15 minutes for cupcakes.
Microwave: cook on 30% power for 1 minute, and high for approximately 30 seconds for 3 muffins.
Quick And Easy Gingerbread
Preheat oven to 350 degrees.
Sift together the flour, salt, baking powder and spices.
Slowly melt the vegetable fat.
Cool until lukewarm and then pour into a food processor.
Add the caster sugar, molasses sugar, vanilla and eggs.
Blend on medium speed.
Thoroughly mix in the dry ingredients.
Set aside until completely cooled.
Overnight in the fridge is best, if you have the time.
That helps to firm up the dough.
Take out of fridge 20-30 minutes before you need to use it.
Roll out and cut with cookie cutters.
Bake for 15 minutes, until the edges are slightly brown.
Pumpkin-Gingerbread Pie With Cider-Lemon Sauce
Combine the currants, dates, crystallized ginger, rum, and vanilla extract in a small bowl, and let stand 30 minutes stirring occasionally.
Beat egg whites and egg at medium speed of a mixer until foamy.
Gradually add the brown sugar, beating until well-blended.
Add the molasses, and beat well.
Combine the flour, ground ginger, and next 7 ingredients flour through pepper, and stir well.
Combine pumpkin, buttermilk, oil, and melted margarine, and stir well.
Add the flour mixture to egg mixture alternately with pumpkin mixture, beginning and ending with flour mixture; mix well after each addition.
Fold in the rum-dried fruit mixture.
Spoon batter into a 9 1/2-inch quiche dish coated with cooking spray.
Bake at 375 degrees for 55 minutes or until a wooden pick inserted in the center comes out clean; let pie cool for 30 minutes on a wire rack.
Serve warm with cider-lemon sauce.
Yield: 10 servings serving size: 1 wedge and about 2 tablespoons sauce.
Note: crystallized ginger is available at large supermarkets and box 1448, waukesha, wi 53187.
Phone 414/574-0277.
Calories 335 17% from fati protein 5.3g, fat 6.5g sat 1.4g, mono 2.1g, poly 2.3g; carb 63.9g; fiber 2.3g chol 22mg; iron 3.1mg; sodium 339mg; calc 91mg.
Pumpkin Gingerbread With Caramel Sauce
Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly.
Stir in pecans.
Press 1 1/4 cups mixture into bottom of an ungreased 9-inch square pan; set aside.
Combine remaining crumb mixture, buttermilk, and next 8 ingredients; beat at low speed with an electric mixer until blended.
Pour over crumb mixture, and bake at 350~ for 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack.
Cut into squares, and serve with caramel sauce and commercial ice cream.
Caramel sauce.
Melt butter in a small heavy saucepan over low heat; add brown sugar and corn syrup.
Bring to a boil; cook, sitrrig constantly, 1 minute or until sugar dissolves.
Gradually add whipping cream; return mixture to a boil.
Remove from heat.
Yield.
2 cups.
Pumpkin Gingerbread Snacking Cake
Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks.
In large bowl, beat together granulated sugar, eggs, pumpkin, oil and buttermilk until smooth.
Stir together salt, cinnamon, nutmeg, cloves, allspice and baking powder; sprinkle over pumpkin mixture and stir until blended.
Pour into greased 9-inch2.5 l square cake pan.
Bake in 350 degree fahrenheit 180 degrees c oven for about 35 minutes or until cake springs back when lightly touched.
Let cool in pan on rack.
Using small sieve, dust top lightly with icing sugar.
Pumpkin Gingerbread Loaves
Grease the bottom and sides of four 4 1/2 x 2 1/2 1 1/2-inch loaf pans.
Grease only halfway up the sides.
That way the loaves will have nicely rounded tops and no unwanted rims around the edges.
Set aside.
Stir together 1 cup of the flour, the brown sugar, baking.
Powder, cinnamon, and baking soda.
Add the pumpkin, molasses, eggs, margarine or butter, and gingerroot or ginger.
Beat with an electric mixer on low to medium speed until combined, about 30 seconds.
Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally.
Add the remaining flour; beat for 2 minutes or until mixed.
Divide the batter evenly among the prepared pans.
For the topping, stir together the walnuts and sugar; sprinkle evenly over the batter in the pans.
Bake in a 350 fahrenheit oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean.
Cool the loaves in the pans on wire racks for 10 minutes.
Remove the loaves from the pans.
Cool thoroughly on the wire racks.
To freeze: wrap each loaf tightly in moisture- and vaporproof wrap.
Seal, label, and freeze for up to 6 months.
To thaw, let stand, loosely covered, at room temperature for 1 hour.
Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel.
Microcook, uncovered, at 30% power medium-low for 1 to 1 1/2 minutes.
Makes 4 loaves, 8 servings each.
Nutrition information per serving: 89 calories, 2 grams protein, 3 grams fat, 14 grams carbohydrate, 14 mg cholesterol, 61 mg sodium, 100 mg potassium.
Pumpkin Gingerbread
Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda.
Add the pumpkin, molasses, eggs, margarine, milk and ginger.
Mix vigorously until combined.
Add the remaining flour and blend in.
Divide the batter evenly among 4 small loaf pans.
Bake in a 350 fahrenheit oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean.
Cool the loaves in the pans on wire racks for 10 minutes.
Remove the loaves from the pans.
Cool thoroughly on the wire racks.
To freeze: wrap each loaf tightly in moisture- and vaporproof wrap.
Seal, label, and freeze for up to 6 months.
To thaw, let stand, loosely covered, at room temperature for 1 hour.
Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel.
Microcook, uncovered, at 30% power medium-low for 1 to 1 1/2 minutes.
Fred peters.
Posted on kook-net by lisa clarke.
Prune Armagnac Gingerbread
Preheat oven to 350f.
Butter a 10-inch springform pan and dust with cocoa powder, knocking out excess.
In a skillet cook prunes, armagnac, and gingerroot over moderately high heat, stirring frequently, until almost all liquid is evaporated.
Remove pan from heat.
Into a bowl sift flour, baking soda, spices, and salt.
In another bowl with an electric mixer cream shortening.
Add sugar, beating, and beat mixture until light and fluffy.
Add molasses in a stream, beating until combined well.
Beat in coffee, flour mixture, eggs, and vanilla until batter is just crystallized ginger and stir remainder into batter with prune mixture.
Turn batter into prepared pan and sprinkle top with reserved ginger.
Bake gingerbread 1 hour 20 minutes, or until a tester comes out clean, and cool on a rack 1 hour.
The gingerbread will fall slightly in center.
Serve gingerbread warm or at room temperature with creme fraiche and kumquats.
Pineapple Upside-Down Gingerbread Cake
For topping: preheat oven to 350f.
Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet preferably nonstick over medium heat.
Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes.
Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer.
Remove skillet from heat.
Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
For cake: sift first 8 ingredients into medium bowl.
Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes.
Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition.
Beat in crystallized ginger.
Spread batter evenly over pineapple in skillet.
Bake cake until tester inserted into center comes out clean, about 40 minutes.
Cool cake in skillet 5 minutes.
Run small knife around sides of skillet to loosen cake.
Place platter over cake in skillet; invert cake onto platter.
Cool cake at least 1 hour.
Serve slightly warm or at room temperature with whipped cream.
Pineapple Gingerbread
Pre-heat oven to 160deg.
Line a 23cm square tin with glad bake.
Peel pineapple and cut off about 8 x 1cm slices.
Cut out the central core and cut each slice into four.
Arrange slices in overlapping rows or circles in the prepared tin and drizzle over the syrup.
Set aside.
In a large mixing bowl sieve together the flour, bi-carbonate of soda, ginger and brown sugar.
Add the remaining ingredients and mix with electric beaters until well combined.
Carefully pour mixture into the tin, trying not to dislodge the pineapple slices.
Bake for about 30-40 minutes, or until cooked when tested with a wooden skewer.
Remove from oven and rest in tin for 5 minutes before turning out on the rack to cool.
Peach Gingerbread Muffins
Makes 12 muffins preheat oven to 400 use either paper liners or grease muffin pan with cooking spray bowl1: combine dry ingredients and spices bowl2: combine oil, apple sauce, sugar, molasses, mix then add egg and apple juice and peaches add wet mixture to flour mixture, stir until moistened pour into prepared muffin tin, bake for ~20 minutes.
Posted by chef on June 21st, 2009 under gingerbread, muffins, peach | Comment now »