Gingerbread Recipes

Image courtesy of viex bandit on Flickr.

Ginger History

Image courtesy of grand grrl on Flickr.

Ingredients

1 cup Canola oil
1 cup sugar
3 eggs
1 cup molasses
2 tsp. soda
2 tsp. hot water
2 cup all-purpose flour
Pinch of salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 cup boiling water

Cream oil and sugar; add eggs. Blend in molasses; add soda dissolved in hot water. Sift together flour, salt and spices; add to creamed mixture and stir well. Add boiling water; turn into a greased and floured 13 x 9 inch pan. Bake at 325 degrees for 45 to 55 minutes. Cut into squares.

Image courtesy of Rick Eh? on Flickr. Clicking on the photo will take you to a Gluten Free Gingersnap recipe.

Ingredients
2 cup sifted flour
1 tbsp. ground ginger
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 c. shortening
1 cup sugar
1 egg
1/4 cup molasses

Instructions

Sift all dry ingredients. Cream shortening and sugar; add eggs and molasses. Stir in flour mixture; shape into balls. Roll in additional sugar and place on cookie sheet. Bake at 350 degrees 12 to 15 minutes. Yield: 4-5 dozen cookies.

Image courtesy of Let Them Eat Cake on Flickr.

The gingerbread scone recipe is rich and spicy in flavor. Try serving these with maple butter on top!

Ingredients

2 cups all-purpose flour
1/3 cup packed dark brown sugar
2 teaspoons baking powder
1/8 baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup unsalted butter, chilled
1 large egg
3 tablespoons molasses
3 tablespoons milk
1 teaspoon vanilla extract
1/2 cup golden raisins (optional)

Step 1: Preheat oven to 375 degrees F.
Step 2: Lightly grease a 10-inch diameter circle in the center of the cookie sheet; set aside.
Step 3: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Step 4: With a pastry blender or knife, cut chilled butter into small 1/2-inch size cubes and stir into flour mixture.
Step 5: In a small bowl, stir together egg, molasses, milk, and vanilla extract.
Step 6: Pour milk mixture into flour mixture and stir to combine. Dough will be sticky
Step 7: Stir in raisins if desired.
Step 8: With lightly floured hands, pat dough into an 8-inch circle in the center of the prepared cookie sheet.
Step 9: With a serrated knife cut into 8 wedges.
Step 10: Bake 20-23 minutes or until toothpick comes out nearly clean when inserted in scone. Better to underbake slightly, than overbake.
Step 11: Let scones set for 1 minute and then carefully re-cut wedges with knife and transfer to a cooling surface.

Makes 8 scones.

MAPLE BUTTER RECIPE

Ingredients

1/4 cup unsalted butter, softened
2 teaspoons maple syrup

Step 1: In a small bowl, stir together the butter and maple syrup until combined. Serve butter immediately or cover and refrigerate. Let stand at room temperature for 15 minutes before serving.

Article Source: Griffin Wetzstein

Cookie Presses, Molds and Stamps

Image courtesy of sooze64 on Flickr.

Ingredients

3 C flour, sifted
1 tsp baking soda
1/2 tsp baking powder
1 egg
1 1/2 tsp. salt
1/2 C brown sugar
2/3 C shortening
2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves or allspice
3/4 C molasses

Instructions

Cream together shortening, brown sugar, spices and salt; add the egg and mix thoroughly. Add molasses and blend. Sift together the flour, soda, baking powder and add the molasses mixture. Stir well until dough is completely mixed together. You might want to finish the mixing with your hands to ensure that all of the ingredients are blended together. Divide dough into four portions and wrap in plastic wrap or waxed paper. Chill for at least an hour.

Preheat oven to 350 degrees F.

You will be working with one piece at a time so make sure to keep the other pieces wrapped in plastic wrap. Roll dough out on a floured table to 1/4-3/8 thick. Cut with gingerbread man cookie cutter or any other shape of your choice.

Bake on greased cookie sheets. For thin and crispy gingerbread, roll dough out to 1/4 in., and then bake for 7-8 minutes until brown around edges. For slightly thicker and chewier cookies, roll dough out to 3/8 in., and bake for only 6 minutes or just until bottoms are lightly brown. Cool cookies for 2 minutes on the baking sheet, then remove to cooling rack for several minutes. Allow cookies to cool completely before decorating.

Recipe from Family Corner.com.

Decorating Cookies

The Old Foodie: Through the Ages Gingerbread

A History of Gingerbread

I found this recipe that is supposed to be the way to make a gingerbread latte like the kind you get at that super famous Seattle coffee shop chain. What I like about it is that is has a recipe for the gingerbread syrup itself.

Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
extract

1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)

Instructions continued here at The Recipe Circus...

Image courtesy of rooracer on Flickr.

Ingredients
* 1 shot Vanilla Vodka.
* 1 shot Hazelnut-flavored liqueur recommended: Frangelico
* 1/2 shot Butterscotch Schnapps.
* 4 ounces Ginger Beer recommended: Reed's Ginger Brew.
* Float Dark Rum.

Directions
1. Ice Cubes.
2. Gingerbread man cookie recommended: Pepperidge Farm for garnish
3. Serve in Brandy glass

Recipe courtesy of recipediva on GroupRecipes.

Image courtesy of Caroline on Crack on Flickr.