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
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.
GINGERBREAD RAVIOLI
Did you ever serve pasta as dessert or during the holidays as cookies? Here they are: gingerbread ravioli. I love them and I vary the filling every time. What a fun for kids, they can make ravioli with their own filling. This is fun to make and such a treat for all. Gingerbread Raviolis are addictive. There is a saying, that they would get better with storage time. I don't have a clue, if that is right, they disappear too soon. There is a long description and some more words on ingredients. Don't let them keep you off for making these little treats for the holidays. The gingerbread used here is typical in German christmas bakery. Maybe the ingredients are abit difficult to get, but it is worthwhile to try it. The making is simple and fun.
Provided by Thorsten
Categories Dessert
Time P1DT1h
Yield 40 ravioli
Number Of Ingredients 23
Steps:
- Put honey, butter and sugar into a pot and heat over low heat until sugar is dissolved completely. Remove from heat and let cool down slightly.
- In a bowl mix together flour, cocoa, gingerbread spice.
- Add honey mixture to flour and mix using the dough hook. Add egg and mix again.
- Dissolve salts of hartshorn in 2 tablespoons of milk in a small bowl.
- In a second small bowl dissolve potash in 1 tablespoon milk.
- Add first salts of hartshorn mixture to dough and mix well. Than add potash mixture and mix well. Wrap dough into cling film and set aside for about 24 hours.
- On the next day: preheat oven (355 F, 180 C). Line out baking tray(s) with parchment paper.
- Dust the work space with some flour and knead the dough a few times. If the dough is too sticky dust it with flour. Divide the dough into smaller parts you can handle easily.
- Roll out one part of the dough very thinly (about 1(8 inch thin). Dust the dough with flour from time to time, so that it is not sticky. The dough should be elastic, but dry. Halve dough.
- On one part mark squares of about 2 inches. On each square placs some filling (see below). Now cover it with the second half of the dough and press slightly with your fingers in between the fillings to mark the ravioli. Cut out the ravioli with a knife.
- For each ravioli: press the edges slightly with your fingers. Seal the edges by pressing a fork into the edges.
- Place ravioli on baking tray and bake for about 12 minutes until ravioli a slightly browned. Remove from oven and let cool completely on cooling rack.
- Keep them in an airtight container. They will get better with time, but I guess they will not stay that long.
- FILLING: You can use almost any filling you like. Take my fillings as an idea for your own fillings.
- Filling 1: chop dried fruit and walnuts an mix them together. Place a little of filling in the center of the ravioli.
- Filling 2: soak raisins in a little rum. Take two or three soaked raisins and wrap them in a little piece of marchpane and place it in the center of the ravioli.
- Filling 3: you can use you favorite jam. I use about 1/2 teaspoon for each ravioli.
- Filling 4: cut solid praline paste into cubes of about 1/2 inch in size and roll them between your hands to form a ball. Place it in the center of ravioli.
- CUSTOM YIELD: is a vague guess. It depends on how thin you roll out the dough and which size your ravioli have.
- NOTE on potash: when you dissolve potash in milk a "strong" smell might occur. This is normal.
- NOTE on potash and salts of hartshorn: these are very typical for German christmas bakery. They work a little like baking soda/powder, but give a very different flavour to the cookies.
- NOTE on gingerbread seasoning: the one I use contains cinnamon,coriander, aniseed, allspice, cloves, star-anise, cardamon, ginger, and vanilla. I always use a commercial product.
- NOTE on time of making: this is a guess. Sometimes I need longer, sometimes I'm faster. But it doesn't matter, because it is such fun to make these.
- SERVING & PRESENTATION: Why don't you try to present gingerbread ravioli like a pasta dish? Here the idea (and take a look at the pics). With a few drops of green food colouring make green coconut flakes (to represent chopped herbs). Roll small pieces of marzipan into little balls and colour them red (to represent cherry tomatoes). Grate white chocolate (to represent parmesan cheese). Put some raspberry jam (tomato sauce) on a pasta plate. Sprinkle some green coconut flakes over sauce. Place some gingerbread raviolie on the plate. Sprinkle with some white chocolate. At last place the marzipan tomatoes around the ravioli. Ready to serve gingerbread ravioli.
- -- and now: ENJOY and HAVE FUN.
Nutrition Facts : Calories 110.1, Fat 2.3, SaturatedFat 1.4, Cholesterol 10.8, Sodium 17.3, Carbohydrate 20.9, Fiber 0.5, Sugar 9.5, Protein 1.8
GINGERBREAD COCKTAIL
Provided by Giada De Laurentiis
Categories beverage
Time 29m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
- Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.
- For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Set aside to cool.
- Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.
GINGERBREAD WAFFLES
Provided by Rachael Ray : Food Network
Time 18m
Yield 4 (4 section) waffles, 16 pieces, up to 8 servings
Number Of Ingredients 13
Steps:
- Preheat waffle iron.
- In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
GINGERBREAD BISCOTTI
These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.
Provided by CRISTINA GOMEZ
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
- Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
- Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
- When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
Nutrition Facts : Calories 70 calories, Carbohydrate 12.1 g, Cholesterol 11.6 mg, Fat 2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 26.5 mg, Sugar 5.2 g
GINGERBREAD LOAF
Enjoy the old-fashioned appeal of gingerbread in a loaf with this recipe originally from Holland. This moist, spicy bread smells wonderful while baking, and slices go well with cream cheese. Makes a great holiday gift and is freezer-friendly, too!
Provided by Karen Zastrow
Categories Bread Quick Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5x3-inch loaf pans.
- Combine flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl.
- Combine milk, maple syrup, eggs, and oil in a bowl. Stir milk mixture into flour mixture until just moistened into a thin batter. Pour evenly into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 60 to 70 minutes. Let cool for 10 minutes before removing from pans and cooling completely on wire racks.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 42.9 g, Cholesterol 17.1 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 149.8 mg, Sugar 25.6 g
GINGERBREAD III
This recipe yields a light and spicy gingerbread cake making it a terrific Christmas-time recipe.
Provided by Jackie Smith
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
- Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 26.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 182.5 mg, Sugar 12.1 g
BREADED RAVIOLI
These lightly toasted ravioli, baked instead of deep-fried, are much kinder to your waistline, Michelle Smith reports. "The homemade tomato and green pepper salsa is the best I've ever tried," she writes from Sykesville, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook ravioli according to package directions; drain and let stand for 10 minutes. In a shallow bowl, combine bread crumbs and seasoning. In another shallow bowl, pour dressing. Dip ravioli into dressing, then coat with crumb mixture. , Place on baking sheets coated with cooking spray. Lightly coat ravioli with cooking spray. Bake at 400° for 8-9 minutes or until lightly browned., Meanwhile, in a food processor, combine the salsa ingredients. Pulse for 15-20 seconds. Serve ravioli with salsa.
Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 924mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
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