Anyone have a yummy gingerbread recipe?

[Flaxbee]

If it's got a spicy kick to it, even better!

[clyrc]

1. I just use a recipe from a book, then add

more butter than it calls for, and three to four times more ground ginger. I made some pumpkin ginger bread like this last weekend for a party, and people loved it.

[crim son]

2. Are you talking about real gingerbread, or the cookies?

It sounds like a good idea, but I don't want to be trying to alter the wrong recipe.

[clyrc]

18. real gingerbread

I love the stuff

[shrike]

3. Scandinavian Gingerbread cakes

Don't know if this is what you have in mind, but my husband loves them.


Scandinavian Gingerbead Cakes

12 3/4 cup cake molds (I use regular cupcake tins)
2 1/2 c. flour
1 tsp. baking powder
1 tsp. coarse salt
1 tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
12 tbsp. unsalted butter at room temperature
2/3 c. sugar
2 large eggs, beaten
1 c. molasses
2 tsp. baking soda
1 c. boiling water

Glaze:
2 c. confectioners sugar
2 tbsp. fresh lemon juice or pure vanilla extract
1/3 c. finely chopped, crystalized ginger

Preheat over to 350. One rack in the middle. Spray tins with with nonstick cooking spray. Whisk together flour, baking powder, salt, ground ginger, cinammon and cloves, set aside. Using electric mixer, cream butter and sugar together until light. Gradually beat in eggs and molasses. Add flour mixture to molasses mixture and beat until just combined. Dissolve baking soda in boiling water and add to batter, stirring well. Fill tins, bake about 15 minutes or until until top is firm when gently pressed, about fifteen minutes. Cool pans on wire rack. remove from pans. Cakes may be refrigerated two days before decorating.

For glaze, Combine confectioners sugar, lemon juice and two tablespoons of ginger in a food processor or with a mixer until fully combined. Add more sugar if desired. Decorate each cake with glaze and remaining ginger. Cakes will keep at room temperature for three days.

[Flaxbee]

4. oh, those sound great!

where do you usually find crystalized ginger? Our grocery has ginger root, ground ginger, ginger paste... :shrug:

thank you - I'll give those a try this week!

[shrike]

5. I seem to remember I couldn't find crystallized ginger

So I used the ginger you usually find in the spices department.

Though you have a Trader Joe's near you, they have all kinds of unusual things. I'd give them a try, or another specialty food mart.

[Flaxbee]

11. ok, thanks. I live in the boonies so no Trader Joe's, unfortunately

I'll see what I can fine to substitute, too.
Thanks!

[reyd reid reed]

6. What kind of gingerbread?

The cakey kind or the cookie kind? I've got recipes for both...

[Flaxbee]

7. cakey kind...

or cookies so long as they're chewy, not gingersnaps.

Thanks!

[reyd reid reed]

8. You got it:

Cakey kind:

1 1/2 cups flour
3/4 t ground ginger
3/4 t ground cinnamon
1/2 t baking powder
1/2 t baking soda
a little salt
1/2 cup crisco
1/4 cup packed brown sugar
1/2 c molasses
1/2 cup boiling water
1 egg

Beat the shortening and the brown sugar together until they're fluffly then add the egg and molasses and beat well, for a minute or so. Add the egg and molasses then combine the dry ingredients and add them to the molasses mixture, alternating with the water. That's all there is to it. I cook it in a greased and floured 8" square pan at 350 for about a half-hour. If you want a kick, use stronger molasses or fiddle with the ginger and cinnamon. Or you could add a little clove.

Soft Ginger Cookies

1 cup butter
1 cup sugar
1 egg
1 cup molasses
1 cup sour mild
2 t baking soda
1 t ground cinnamon
1 teaspoon ground ginger
1/2 t salt
1/4 t ground cloves
1/4 t ground allspice
1/4 t ground nutmeg
7 cups flour

Beat the butter for 30 seconds, cream in the sugar. Add the egg and beat well. Add molasses, then the sour milk. Stir in baking soda and spices then gradually stir in the flour (I usually mix the dry ingredients and add them all at once). Divide the dough into thirds and wrap each piece in plastic wrap and chill.

Working with one third of the dough at a time, roll it to 1/8 inch thickness on a floured surface (love my pastry cloth) and cut into desired shapes. Bake on an ungreased cookie sheet at 375 for about 6 minutes.

Store them with a slice of bread in the cookie jar and they'll stay soft longer.

I've got another recipe somewhere...ginger sandwich cookies...but they need to sit for six weeks before they're really good but...oh, man...after those six weeks they're to DIE for. I'll see if I can find it.

Enjoy!!


:hi:

[Flaxbee]

9. thank you, thank you!

I'm baking as gifts for friends/family this T-giving season and I have an apricot-walnut-banana bread that is out of this world, but I wanted to add to my offerings / diversify.

I have lots o'baking to do this week ;-)

[reyd reid reed]

10. I do the same thing with cookies and candy

for Christmas...one year I went so far as to make chocolate bowls to put it all in.

I'd love to try the apricot-walnut-banana bread if you'd like to share the recipe. I do quick breads for Thanksgiving and usually just do an orange-cranberry and a banana nut...I'd like to try something a little different.

I'm thinking a pumpkin bread this year...or almond poppyseed. My oldest and my youngest are allergic to bananas (and walnuts) so I have to have at least a couple of different kinds. I'd like to vary the banana for the rest of us, though.

[Flaxbee]

12. running out to the post office before it closes, but I'll

post the recipe when I get back later this evening... and I'll PM you when I do. :hi:

[Flaxbee]

13. Banana-Apricot Walnut Bread

1&3/4 c. all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
1/2 c. granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 c. milk
2-3 ripe bananas, mashed thoroughly (I used three)
1/2 c. chopped dried apricots (I used 3/4 cup - when cooked they're wonderful)
1/2 c. coarsely chopped walnuts that have been toasted for approx. 5 minutes

*****

*Preheat oven to 350

*Grease and flour 3 2x5 inch pans or 1 9x5 inch pan (though I used a shallow 8x8 square and it was fine)

*Whisk together flour, baking powder, salt and baking soda.

*Mix together butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Alternatively add flour mix and mashed bananas to butter/sugar, blend thoroughly. Stir in apricots and walnuts.

*Spoon batter into pan(s). Bake until golden brown and a wooden pick placed in center comes out clean, approx. 40 minutes. Place foil over top for last 10-15 minutes if top is becoming too brown.


This is supposed to taste even better after sitting overnight, though it never lasts that long here.

I hope you enjoy!

[reyd reid reed]

15. Thanks!!!

[ThomCat]

14. I have a killer gingerbread cookie recipe.

But I'm away on vacation and don't have it with me. I'd have to send it to you later.

It's vegan, and it always comes out moist and perfect! I make this recipe every year! :)

If you haven't already found a recipe you like then PM me and I'll pull out my recipe and share it with you.

[Flaxbee]

16. hey, ThomCat - several good recipes have been posted

but my sister is vegan and I'd love to share a recipe with her, so, whenever you have time/have the chance it'd be great. :hi:

[ThomCat]

17. I'm happy to share.

I wrote myself a note but if you don't receive it via PM in a few days then please remind me.

[mykpart]

19. Be sure to use the strong flavor molasses.

I like Brer Rabbit. Grandma's Molasses is too mild.