OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
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
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
REAL GINGERBREAD
Categories Cake Mixer Egg Ginger Dessert Bake Cinnamon Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 squares
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan.
- Whisk together flour, baking soda, spices, and salt in a bowl.
- Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).
- Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.
GINGERBREAD (WITH BISQUICK)
A newlywed recipe that I got from a neighbor in 1968. It is good and easy and no one will ever know that you took a short cut. I love taking short cuts when I cook, but only if you can't tell.
Provided by mandabears
Categories Dessert
Time 54m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spray a 4x6 loaf pan with Bakers Joy or grease and flour.
- In a large bowl mix Bisquick, sugar, cinnamon, ginger and cloves.
- In a separate bowl combine water, egg and molasses.
- Stir 1/2 egg mixture in Bisquick mixture and beat for 2 minutes.
- Add remaining egg mixture and beat for 1 more minute.
- Pour into prepared pan.
- Bake for 40 minutes.
- Serve slightly warm with whipped cream.
GINGERBREAD FOR A GINGERBREAD HOUSE
This dough is sturdy enough to hold up to the weight of all the candy decorations on a gingerbread house, and it tastes good, too. The recipe makes enough for a 6-by-7-inch house. How you adorn it is up to you!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield enough dough for a 6-by-7-inch house
Number Of Ingredients 14
Steps:
- Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside.
- Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight.
- Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
- Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
- Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.
HANGING GINGERBREAD BISCUITS RECIPE BY TASTY
Here's what you need: butter, light brown sugar, egg, plain flour, baking powder, salt, nutmeg, cinnamon, ground ginger, white chocolate
Provided by Matthew Cullum
Categories Desserts
Time 10m
Yield 30 biscuits
Number Of Ingredients 10
Steps:
- Beat the butter and brown sugar together until fully mixed.
- Add 1 egg and mix until smooth. Set aside.
- Sift together the flour, baking powder, salt, and spices into a large bowl.
- Add the butter mixture made earlier and incorporate until a stiff dough is formed.
- Roll out between two pieces of clingfilm until about 3 mm (⅛ inch) thick. Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C).
- Cut out the shapes you would like with a cookie cutter and place on a baking tray lined with paper.
- Use a small cocktail stick to create a small hole in each biscuit for the ribbon.
- Bake for 8-10 minutes until golden brown. Cool on the tray for two minutes, opening up the hole again if closed while baking.
- Transfer to a wire rack and let cool completely.
- Decorate with chocolate or icing sugar, and use string/ribbon to hang off your tree.
- Enjoy!
Nutrition Facts : Calories 110 calories, Carbohydrate 12 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams
GINGERBREAD
This gingerbread recipe can be used to make the edible puzzles and reindeer cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 18
Steps:
- Sift flour, baking soda, and baking powder into a medium bowl; set aside.
- Mix butter and sugar with an electric mixer on medium speed until fluffy, about 2 minutes; mix in spices and salt. Mix in egg and molasses, occasionally scraping down sides of bowl. Add flour mixture; mix on low speed until combined. Divide dough in half; pat into two disks. Wrap in plastic wrap; refrigerate 1 hour.
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 to 1/4 inch thick.
- To make puzzles, cut rolled dough into six rectangles, each 6 by 9 inches (reroll scraps once). Transfer to a parchment-lined baking sheet; refrigerate until firm, 20 to 30 minutes. Bake until cookies are set and edges are just starting to brown, 10 to 12 minutes. While cookies are hot, use a pizza cutter or paring knife to cut out desired puzzle shapes. Carefully lift edges of parchment to keep puzzle pieces together; transfer to a wire rack. Let cool completely.
- Fit a pastry bag with a 5/16-inch plain round tip (such as Ateco #3); fill with 1/2 cup untinted royal icing. Tie end with a rubber band; to prevent icing from drying out, stand bag, tip down, in a glass with a damp paper towel in the bottom. Tint remaining icing as desired; fill another pastry bag the same way.
- Outline each puzzle piece with tinted icing; fill outlined area with more icing, smoothing with an offset spatula to make a thin layer. Let dry completely, about 1 hour. Keeping pieces together, use untinted icing to outline the shape of a tree (design should overlap all pieces); decorate area inside outline as desired. One at a time, lift each piece; sprinkle with sanding sugar, tapping off any excess. Let dry 1 hour; package in boxes, or store in an airtight container up to 1 week.
- To make reindeer, use a 4 3/4-inch gingerbread-man cutter to make cookies (scraps can be rerolled once). For gift tags, cut with letter-shaped cookie cutters, and poke a hole with a straw. Transfer to baking sheets, and refrigerate until firm, 20 to 30 minutes. Bake until cookies are firm but not browned, 8 to 10 minutes. Let cool completely on a wire rack.
- Melt semisweet chips in a heatproof bowl set over a pan of simmering water; let cool slightly, and transfer to a pastry bag fitted with a 7/16-inch plain round tip (such as Ateco #5). Pipe face and antlers with chocolate; sprinkle antlers with sanding sugar, tapping off any excess. Use white chocolate chips for eyes; pipe melted chocolate onto chips for pupils. Use red candy-coated chocolates for noses. Cut gumdrops lengthwise into 6 equal pieces; place one piece on each ear.
More about "gingerbreadwithbisquick recipes"
THE TOP 10 BEST GINGERBREAD RECIPES
From tasteofhome.com
Author Jason NowakEstimated Reading Time 2 mins
GINGERBREAD RECIPE {OLD FASHIONED SNACK CAKE
From restlesschipotle.com
GINGERBREAD - ONCE UPON A CHEF
From onceuponachef.com
GINGERBREAD RECIPE - CHATELAINE.COM
From chatelaine.com
TRADITIONAL GINGER BISCUIT RECIPE - THE SPRUCE EATS
From thespruceeats.com
GINGERBREAD BISCUITS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GINGERBREAD BISCOTTI RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
BEST GINGERBREAD RECIPES AND IDEAS - FOOD.COM
From food.com
8 OF THE BEST HOMEMADE GINGERBREAD RECIPES
From livingonadime.com
10 BEST GINGERBREAD RECIPES | YUMMLY
From yummly.com
THE 10 BEST GINGERBREAD-INSPIRED BREAKFAST RECIPES
From thespruceeats.com
Estimated Reading Time 4 mins
- Overnight Gingerbread French Toast. Making Christmas breakfast for a hungry holiday crowd? This gingerbread French toast is the casserole for you! Put it together the night before, pop it in the oven for 30 minutes the next morning, and you've got a hot, delicious, and fragrant meal.
- Warm Gingerbread Oatmeal. Gingerbread oatmeal is the perfect way to add holiday spice to the weekday drudgery when it's cold and dark outside. You only need a few more ingredients than regular oatmeal to make this far-less boring bowl and we bet you can find them all in your pantry right now.
- Gingerbread Coffee Creamer. Gingerbread in your coffee? Whipping up this homemade creamer is way cheaper than paying for a latte every morning and it doesn't have all of the additives that store-brand brands contain.
- Gingerbread Pancakes. These gingerbread pancakes are not full of fragrant spices, they're fun to whip up with the kids and you can even make them into a gingerbread man shape using a cookie cutter.
- Spiked Gingerbread Hot Chocolate Recipe. Cozy up with a mug of gingerbread hot chocolate this holiday season. You can enjoy this warm, luscious beverage with or without the spiced rum, but the alcohol truly awakens the winter flavor of the homemade gingerbread syrup.
- Gingerbread Waffles. Take your basic waffle recipe and kick it up a notch for the holiday season. After all, no weekend breakfast is complete without a stack of crispy and fluffy rounds.
- Gingerbread Muffins. Gingerbread muffins are an easy way to serve gingerbread individually. Top them with crystallized ginger and a maple glaze and they'll look impressive sitting on a holiday buffet or winter brunch table.
- Gingerbread Loaf. This moist gingerbread loaf is slathered in a rich cream cheese frosting. It's basically a cake that we call a loaf so that we can eat it for a guilt-free breakfast, but it's also great with tea in the afternoon or as a festive dessert.
- Spiked Holiday Eggnogg. Whether you enjoy it spiked or virgin, this creamy, sweet eggnog is packed full of holiday spice flavor that's perfect to add to your holiday buffet.
- Vegan Gingerbread Latte. Vegans and carnivores alike will swoon over this comforting latte. It's simple to whip together and is chock full of good for you ingredients, but still tastes amazing!
CLASSIC GINGERBREAD RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
10 WAYS TO EAT GINGERBREAD THIS SEASON - KITCHN
From thekitchn.com
17 EASY GINGERBREAD DESSERTS | COOKING LIGHT
From cookinglight.com
OUR BEST-EVER GINGERBREAD RECIPES | TASTE OF HOME
From tasteofhome.com
SUGAR, SPICE, AND EVERYTHING NICE: 30 UNUSUAL GINGERBREAD …
From brit.co
HOW TO MAKE GINGERBREAD | BBC GOOD FOOD
From bbcgoodfood.com
GINGERBREAD CHEF – MEDITERRANEAN FOOD, SWEET DESSERTS …
From gingerbreadchefblog.ca
45 EASY GINGERBREAD DESSERT RECIPES – BEST GINGERBREAD IDEAS
From countryliving.com
10 BEST GINGERBREAD RECIPES | YUMMLY
From yummly.com
PERFECT GINGERBREAD BISCUITS - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
SUPER EASY GINGERBREAD RECIPE - BAKE PLAY SMILE
From bakeplaysmile.com
GRANDMOTHER’S GINGERBREAD RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
OUR BEST GINGERBREAD RECIPES | MYRECIPES
From myrecipes.com
GINGERBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GINGERBREAD BISCOTTI | MCCORMICK
From mccormick.com
MY FAVORITE GINGERBREAD COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GINGERBREAD HOUSE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RECIPE: BEST GINGERBREAD - ELIZABETH DHOKIA
From elizabethdhokia.com
GINGERBREAD BISCUITS RECIPE - BBC FOOD
From bbc.co.uk
QUICK GINGERBREAD RECIPE | MYRECIPES
From myrecipes.com
20+ EASY GINGERBREAD DESSERT RECIPES - DELISH
From delish.com
GINGERBREAD - SUGAR SPUN RUN
From sugarspunrun.com
GINGERBREAD-BISQUICK - BIGOVEN.COM
From bigoven.com
OLD FASHIONED GINGERBREAD RECIPE | SOUTHERN LIVING
From southernliving.com
GINGERBREAD-BISQUICK RECIPE | RECIPELAND
From recipeland.com
OLD-FASHIONED GINGERBREAD - BAKING A MOMENT
From bakingamoment.com
GINGERBREAD | KING ARTHUR BAKING
From kingarthurbaking.com
12 GINGERBREAD RECIPES | CANADIAN LIVING
From canadianliving.com
EASY HOMEMADE GINGERBREAD (SOFT & MOIST!) - SPEND WITH PENNIES
From spendwithpennies.com
You'll also love