GINGERBREAD-SPICED SYRUP
Here's a wonderful treat for the season. Stir a tablespoon into coffee, tea or cider; drizzle it over pancakes, hot cereal or yogurt; or use it as a glaze for chicken or pork chops. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 50m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes., Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
BILLY'S FAVORITE GINGERBREAD SPICED COFFEE SYRUP
This is a delightful spicy syrup that you can use to spice up coffee, tea, apple cider, you name it, it's all good! Add a tablespoon to your favorite beverage, or use it in whipped cream, or brush it on cakes. Drizzle it on yogurt, oatmeal, or pancakes - the possibilities are endless!
Provided by BILLY B HILLBILLY
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 52m
Yield 16
Number Of Ingredients 9
Steps:
- In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 14.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 13.6 g
GINGERBREAD SIMPLE SYRUP
A delicious gingerbread simple syrup that is great around the holidays. Use it on ice cream, pancakes, fruit, or in my Recipe #344812.
Provided by sjmeier
Categories Beverages
Time 2h20m
Yield 8 oz
Number Of Ingredients 5
Steps:
- Combine sugar and water in pot. Cook over medium-high heat until sugar dissolves.
- Add ginger and bring to a boil.
- Reduce heat to medium-low and add cinnamon, nutmeg, and cloves. Simmer for 15-20 minutes.
- Transfer to a bowl and cool to room temperature (about two hours).
- Strain out ginger, pour into a bottle, and refrigerate.
Nutrition Facts : Calories 107.1, Fat 0.2, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 27, Fiber 0.4, Sugar 25.1, Protein 0.3
GINGERBREAD SYRUP
This simple syrup makes a lovely homemade gift and adds a festive flavour to drinks and desserts - stir into hot chocolate, warm apple juice or Prosecco, or drizzle over ice cream
Provided by Cassie Best
Categories Condiment, Drink
Time 10m
Yield Makes 500ml
Number Of Ingredients 6
Steps:
- Put the golden caster sugar, 200ml water and ground ginger into a saucepan. Add the cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle (see tip below).
- To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.
Nutrition Facts : Calories 49 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
EASY GINGERBREAD HOUSE
This easy recipe will give you one sturdy and aromatic gingerbread house with dough left over for cookies. Once you try this it will become a happy holiday tradition.
Provided by KathyMayhewHall
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Cover a piece of heavy cardboard with aluminum foil or freezer paper, dull-side up, to make a base for the gingerbread house.
- Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece.
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets).
- Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until blended, about 2 minutes. Remove from heat.
- Sift flour into a large bowl. Stir into the butter mixture 2 cups at a time, mixing the last 2 cups by hand to create a warm, firm mass of dough. Place a large handful of dough on a greased baking sheet; roll out to 1/8-inch thickness. Keep remaining dough covered.
- Dust cardboard templates lightly with flour and place on top of dough; cut around templates with a sharp knife. Cut out doors or windows as desired. Cut shutters, door knobs, or other features from the scraps. Return remaining scraps to the covered pan.
- Bake in the preheated oven until firm and slightly browned at the edges, 5 to 7 minutes for small pieces and 12 to 15 minutes for large pieces. Remove from the oven and place templates over the baked pieces; trim excess with a sharp knife to produce clean edges.
- Cool pieces on the baking sheet until firm, 5 to 10 minutes; transfer to a wire rack to cool completely, 15 to 30 minutes.
- Combine confectioners' sugar, egg whites, cream of tartar, and white vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat until icing is stiff and shiny, 7 to 10 minutes.
- Stick candies and decorations over gingerbread pieces using royal icing. Let icing dry until hardened, about 5 minutes. Assemble gingerbread house pieces using icing. Let stand until icing is dry, about 5 minutes.
Nutrition Facts : Calories 1132.1 calories, Carbohydrate 199.5 g, Cholesterol 81.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 14.3 g, SaturatedFat 19.8 g, Sodium 488.2 mg, Sugar 83.1 g
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