Honey Gingerbread Recipes

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HONEY-GINGERBREAD COOKIES

Martha Stewart, December 2007 These are great for for gingerbread men and houses! Martha says, "These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor."

Provided by kelly in TO

Categories     Dessert

Time 1h40m

Yield 6 dozen men

Number Of Ingredients 12



Honey-Gingerbread Cookies image

Steps:

  • Whisk together flour, baking soda, salt, and spices in a medium bowl.
  • Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and and wrap each in plastic. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees. On a floured piece of parchment, roll dough to 1/4 inch thick. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. (This makes the dough much easier to work with).
  • Add a little flour to your cookie cutters and cut out desired shapes. Be sure to clean off the edges of the cutter after each application. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
  • Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
  • Let cookies stand at room temperature until set, at least 2 hours or overnight.

Nutrition Facts : Calories 1107, Fat 33.9, SaturatedFat 20.3, Cholesterol 151.8, Sodium 835.8, Carbohydrate 191.1, Fiber 4.5, Sugar 95.9, Protein 14.7

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulphured molasses

HONEY-GINGERBREAD COOKIES

These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men

Number Of Ingredients 13



Honey-Gingerbread Cookies image

Steps:

  • Whisk together flour, baking soda, salt, and spices in a medium bowl.
  • Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
  • Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
  • Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
  • Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (16 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulfured molasses
Royal Icing for Gingerbread Cookies

HONEY GINGERBREAD

Categories     Dairy     Ginger     Dessert     Bake     Spice     Spring     Clove     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 15



Honey Gingerbread image

Steps:

  • Preheat oven to 350°F. Butter 8-inch square glass baking dish. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Mix in honey and 1/4 cup minced ginger. Beat in eggs. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
  • Spread batter in prepared dish. Bake until gingerbread begins to pull away from sides of dish and is springy to touch, about 50 minutes. Cool in pan on rack. Serve warm or at room temperature, cut into squares and topped with whipped cream and chopped ginger.

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup honey
1/4 cup minced drained stem ginger in syrup
2 eggs
1/2 cup buttermilk
Whipped cream
Chopped drained stem ginger in syrup

HONEY GINGERBREAD

This is a wonderful cake to serve with Thanksgiving. Most people already have all the ingredients in their cupboard. It is a dense cake, somewhat like banana bread. The Honey Whipped Cream complements it perfectly! Fireweed Honey would provide a bit of butteriness to the bread A subtle difference among the ginger, but not a bad one. For a super-sweet gingerbread, you could try using Orange Blossom Honey, but you will find that the citrus aftertaste will get lost in the ginger. For something a bit different, you can try Arrowleaf Honey or Butterbean Honey. They both sweeten without being overly sweet, and do not supply a taste of their own. Great if you want just the flavor of the spices coming through

Provided by oilpatchjo

Categories     Quick Breads

Time 1h20m

Yield 2 loafs, 24 serving(s)

Number Of Ingredients 11



Honey Gingerbread image

Steps:

  • Preheat oven to 350. Grease two 8 1/2 x 4 1/2 inch loaf pans.
  • Cream together butter and 1/2 cup honey. Mix in egg In a separate bowl, blend flour, ginger, baking soda, and cinnamon.
  • In a third bowl, blend remaining honey with boiling water use mixer to blend creamed honey and 1/3 dry ingredients, then 1/3 wet ingredients, alternating until all dry and wet ingredients are added.
  • Turn into pans, bake until a toothpick inserted into the center comes out clean, approximately 40-50 minutes.
  • Honey Whipped Cream: Beat whipping cream until it starts to thicken. Add honey and vanilla. Continue beating until topping reaches desired consistency.

Nutrition Facts : Calories 226.1, Fat 11.7, SaturatedFat 7.2, Cholesterol 41.7, Sodium 154.4, Carbohydrate 30.1, Fiber 0.5, Sugar 19.6, Protein 2

1 cup butter (or margarine, softened)
1 1/2 cups honey, divided
1 egg
2 1/2 cups flour
2 teaspoons ginger (ground)
1 1/2 teaspoons baking soda
1 teaspoon cinnamon (ground)
3/4 cup boiling water
1 cup heavy whipping cream
3 tablespoons honey
1 teaspoon vanilla

HONEY GINGERBREAD TRIFLE

My husband's grandma made the most amazing honey gingerbread. It's wonderful all on its own, but when you add it to a trifle, your guests are sure to ask for the recipe. -Tami Kuehl, Loup City, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 17



Honey Gingerbread Trifle image

Steps:

  • Preheat oven to 350°. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together next 6 ingredients; gradually beat into sour cream mixture. Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to a wire rack to cool completely., Meanwhile, for the pudding layer, whisk milk and white chocolate pudding mix 2 minutes. Let stand until soft-set, about 5 minutes. Refrigerate. For the mousse layer, whisk milk and pumpkin spice pudding mix in another bowl for 2 minutes. Fold in whipped topping. Refrigerate., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, layer a third of the cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight.

Nutrition Facts : Calories 413 calories, Fat 14g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 514mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.

1 cup sour cream
1 cup honey
1 large egg, room temperature
1/4 cup canola oil
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
PUDDING LAYER:
2 cups 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
PUMPKIN MOUSSE LAYER:
1 cup 2% milk
1 package (3.4 ounces) instant pumpkin spice pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

HONEY-GINGERBREAD COOKIE DOUGH

This recipe for honey-gingerbread cookie dough from the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes enough for about 2 dozen townhouse cookies

Number Of Ingredients 12



Honey-Gingerbread Cookie Dough image

Steps:

  • Whisk together flour, baking soda, salt, and spices in a medium bowl.
  • Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment at medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic wrap. Refrigerate at least 1 hour before using.

5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (1 cup) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup unsulfured molasses

GINGERBREAD & HONEY LOAF

Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert

Time 1h

Yield Cuts into 12 slices

Number Of Ingredients 13



Gingerbread & honey loaf image

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
  • Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.

Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

100g butter, plus extra for the tin
100g honey
125g dark brown demerara sugar
4 tbsp milk
½ tsp vanilla extract
200g self-raising flour
¼ tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
large pinch of grated nutmeg
large pinch of ground cloves
large pinch of ground allspice
1 egg, beaten

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