How to make gingerbread?

Question

Any of your own recipes?

Answer 1

3/4 cup (1 1/2 sticks, 6 ounces) butter
3/4 cup (5 3/4 ounces) light or dark brown sugar, lightly packed
3/4 cup (9 ounces) molasses
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1/4 teaspoon allspice or cloves
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3 1/2 cups (14 3/4 ounces) unbleached all-purpose flour







Yield: 3 dozen 3-inch cookies
Baking temperature: 375°F
Baking time: 8 to 10 minutes

In a saucepan set over low heat, or in the microwave, melt the butter, then stir in the molasses, salt, and spices. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.

Preheat your oven to 350°F (375°F for Gingerbread Cookies). Lightly grease (or line with parchment) several baking sheets. Take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly. We roll Decorator's Dream Cookies 1/16- to 1/8-inch thick; Light Spice Cookies, 1/8- to 1/4-inch thick; and Gingerbread Cookies, which we prefer a bit less crisp and more chewy, 1/4-inch thick. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin.

Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.

For soft dough, or dough to be rolled extra-thin, you may choose to roll right onto the ungreased back of a baking sheet.

Cut out shapes with a cookie cutter, spacing them as close to one another as possible. After cutting cookies, carefully peel up the scrap dough between them. Set this dough aside in a bag in the refrigerator, to be rolled again later.

Transfer cookies to greased cookie sheets (or, if you've rolled right onto the pan, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges, or until they feel firm, about 8 to 10 minutes. Let the cookies cool on the baking sheet for several minutes, or until they're set. Transfer them to a rack to cool completely.

Repeat with the remaining dough.

Answer 2

This recipe is about 100 years old and it is wonderful!!


MY BEST GINGERBREAD

½ cup butter or other shortening
½ cup granulated sugar
1 egg, beaten
2½ cups flour, sifted
1 ½ teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
½ teaspoon salt
1 cup molasses

Cream shortening and sugar. Add beaten egg. Measure and sift dry ingredients. Combine molasses and hot water. Add dry ingredients, alternately with liquid, a small amount at a time and beat after each addition until smooth. Bake in paper lined pan 9x9x2 in moderate oven (350 degrees) for 45 minutes.

Cream Cheese Spread for Gingerbread

2 cups confectioners’ sugar
2 egg whites, stiffly beaten
1 (3 ounce) package cream cheese
½ teaspoon lemon juice

Add sugar to egg whites, 2 tablespoons at a time, and beat until blended. Add cream cheese and lemon juice and beat until smooth. Pile lightly or spread on gingerbread and serve immediately. Makes 1½ cups.

Answer 3

INGREDIENTS

* 1 cup butter, softened
* 2 cups packed brown sugar
* 3 eggs
* 2/3 cup honey
* 1/4 cup orange liqueur
* 1 cup sour cream
* 1/2 cup orange juice
* 1 2/3 cups all-purpose flour
* 1 cup whole wheat flour
* 4 teaspoons baking powder
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 cup raisins
* 1 cup blanched slivered almonds

Whisk together the flours, baking powder, and spices.

In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, orange liqueur, sour cream, and orange juice. Beat the flour mixture into the creamed mixture, and then stir in the raisins and almonds. Turn batter into a greased and floured tube pan or make cookies or what have you can work it many ways .

Bake cake at 350 degrees F (175 degrees C) for 80 minutes, or until it tests done with toothpick. Transfer to a rack to cool.

*adjust temp time according to your cake or cookie way and electric or gas oven. will vary

Answer 4

Mix together 7 c. flour, 2 tsp. baking soda and 1 tsp. salt. Add spices - any or all of 1/2 tsp. cloves, 1 tsp. cinnamon and 2 tsp. ginger. Add the flour mixture to the creamed mixture in thirds, alternating with thirds of 1/2 c. water. Roll to a thickness of between 1/4 and 1/2 inch. Cut out your pattern and place the pieces on a baking pan lined with waxed paper and sprayed with nonstick coating (trim excess paper so that it's not hanging out over the edge of the pan, to prevent burning. Bake at 325 degrees F for about 15 minutes or until fairly hard

Answer 5

i might make a crust via mixing it and chilly butter jointly, bake the crust and make an apple or peach pie, or maybe cheesecake with the crust. Martha stewart or paula dean might desire to have some good dessert recipes which would be more suitable with a gingerbread crust.

Answer 6

Try going on www.Recipezaar.com or www.Allrecipes.com. You should find the recipes there.

Answer 7

Get frosting and put it on a cracker and put candy on it!

Answer 8

TRY THIS WEBSITE. landolakes.com