GINGERBREAD I
Gingerbread is an old-fashioned, warm, and spicy treat you can make easily at home with this recipe.
Provided by Kathleen Dickerson
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
- Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
- Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
- Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 30.6 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 2.3 g, Sodium 235.5 mg, Sugar 16 g
GINGERBREAD, BASELER (BASLER LECKERLI)
Leckerli is the Swiss-German word for gingerbread, finding its root in the adjective lecker, meaning delicious, which is also where the German noun Leckerei, delicacy or choice morsel, comes from. Basel is a beautiful old city in the German-speaking area of Switzerland, and Basler Leckerli have a long tradition there....
Provided by Vicki Butts (lazyme)
Categories Cookies
Time 50m
Number Of Ingredients 19
Steps:
- 1. Coat a 9 x 13-inch baking pan with nonstick spray.
- 2. Whisk flour, baking soda, spices, and salt together in a small bowl.
- 3. Combine honey and granulated sugar in a medium saucepan and bring to a boil, swirling pan a few times to combine mixture. Boil for 2 minutes; make sure sugar is dissolved. Remove from heat and allow to cool for 2 minutes.
- 4. Whisk in Kirschwasser (be careful, as mixture may bubble up). Stir in candied peels and almonds, then stir in flour mixture. Scrape into baking pan, spreading batter evenly. Allow to sit for 1 hour; the texture and flavor improve with time.
- 5. Preheat oven to 325 degrees F. Bake until light golden brown and a toothpick inserted in center comes out clean, about 30 minutes.
- 6. Place pan on rack to cool. Cut into 35 bars (5 x 7) before glazing, but leave in pan.
- 7. Meanwhile, whisk together glaze ingredients in a small bowl. Spread in a thin, even layer over cooled bars.
- 8. Rescore bars while glaze is warm; glaze will crack if you try to cut it after cooling.
- 9. Cookie Tip: To fancy these up, slice candied cherry halves and use these and bits of candied fruit or nuts to make designs on each bar. You can make somewhat abstract flower shapes or just create a little cluster of candied fruit to add color in a pretty pattern.
- 10. This spicy bar cookie is made in one saucepan and starts with boiling honey. This unusual technique gives it a very chewy texture, so do not expect a soft, cakey bar. These have substance and lots of flavor from the Kirschwasser (clear cherry brandy), candied citrus peel, honey, almonds, and spices. These improve in texture and flavor after a few days, so plan ahead.
- 11. LIFESPAN Up to 6 days at room temperature in airtight container, but at their best after 3 or 4 days.
SWISS BASLER LECKERLI (BASEL COOKIES)
Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking.
Provided by Nana Lee
Categories Bar Cookie
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove.
- Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly.
- Add kirsch, flour and baking powder, knead on a table to form a soft dough.
- While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick.
- Let it rest for about 5 to 6 hours or over night in a dry place.
- Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C).
- Mix confectioner's sugar and kirsch or water, frost dough immediately.
- Cut off stale edges.
- Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.
Nutrition Facts : Calories 350.6, Fat 4.5, SaturatedFat 0.4, Sodium 32.5, Carbohydrate 75.9, Fiber 2.1, Sugar 54.7, Protein 4.5
GINGERBREAD
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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BASLER LECKERLI RECIPE - LUISA WEISS - FOOD & WINE
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- In a small saucepan, combine the honey with the granulated sugar and salt. Cook over moderate heat, stirring occasionally, until the honey and sugar are melted and beginning to simmer, about 3 minutes. Transfer to a large heatproof bowl and let cool slightly, about 20 minutes.
- Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a small bowl, sift the flour with the baking powder. Using a sturdy spatula or wooden spoon, stir the egg into the honey mixture. Stir in the almonds, candied orange and citron peels, orange and lemon zests, cinnamon, cloves and nutmeg, then stir in the sifted flour.
- Scrape the dough onto the prepared baking sheet and, with floured hands, press into a 12-by-9-inch rectangle, about ¼ inch thick. Bake for about 20 minutes, rotating the baking sheet halfway through, until golden and puffy.
- Meanwhile, in a small saucepan, combine the confectioners’ sugar with 2 tablespoons of water and bring to a boil over moderately high heat. Boil the syrup until it begins to thicken, about 5 minutes. Keep warm.
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