FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
EASY GINGERBREAD COOKIES
Flavorful, whole-wheat gingerbread with just a hint of natural sweetness. These are a perfect holiday cookie to make with the kids. Double the batch to make more.
Provided by Amy Palanjian
Categories Dessert
Time 39m
Number Of Ingredients 11
Steps:
- Place all ingredients into a bowl and use your hand to mix together to form a dough. You'll want to be gentle but thorough to incorporate the butter into the dough. (If the dough seems a little too dry once you've incorporated the liquid and butter into the flour, you can add another tablespoon of milk but go easy on the liquid as more will make the dough stickier. It's ready when it holds together when you try to form it into a ball.)
- Make a flattened disc of dough. Optional: Wrap in plastic. Refrigerate for about 10 minutes. This will make the dough a little less sticky for rolling out, but it works okay to skip this step too if the kids don't want to wait.
- Preheat the oven to 370°F and line two baking sheets with parchment paper.
- Roll the dough ¼-inch thick between two pieces of parchment or plastic wrap. (You can do it on a lightly floured surface, but I always find this easier. You'll want to use parchment paper if you skipped chilling the dough so it doesn't stick.)
- Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 8 to 10 minutes, until lightly browned around the edges. (Keep an eye on them after 8 minutes since the edges can brown fast. 9 minutes was perfect in my oven.)
- Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
- Use a small butter knife to spread on the icing or pipe on as desired. If adding sprinkles or other decorations, add them to the iced cookies right away before it dries.
Nutrition Facts : ServingSize 3 cookies, Calories 124 kcal, Sugar 5 g, Sodium 67 mg, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 16 g, Fiber 2 g, Protein 2 g, Cholesterol 16 mg, UnsaturatedFat 3 g
CHILDREN'S GINGERBREAD HOUSE
This is one my mum in England used to make when we were kids. It was always the biggest hit every year. Use your imagination and a variety of candies to make doors, windows, pathways, and a garden. Note, this gingerbread house takes 2 to 3 days to complete. You can buy a variety of candies for decoration.
Provided by Ruth
Categories Desserts Cookies Gingerbread Cookie Recipes
Yield 15
Number Of Ingredients 12
Steps:
- First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2x5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.
- In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.
- Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each. Roll out remaining dough, and cut into two rectangular roof pieces. Transfer gingerbread onto greased baking trays.
- In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.
- In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly.
- When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 159.7 g, Cholesterol 49.2 mg, Fat 10.3 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 6.1 g, Sodium 171.6 mg, Sugar 135.8 g
GINGERBREAD KIDS
Well-wrapped dough can be refrigerated up to three days. Soften slightly at room temperature before rolling out.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20 dressed cookies
Number Of Ingredients 11
Steps:
- In a large bowl, beat butter and sugar on high speed until light and fluffy, about 5 minutes. Add egg; mix well. Beat in molasses, cinnamon, ginger, allspice, baking soda, and salt. On low speed, add flour a cup at a time, mixing until incorporated.
- Divide dough into quarters; shape into disks, and wrap into plastic. Refrigerate until firm, about 3 hours.
- Preheat oven to 375 degrees with racks in top and bottom third. On a lightly floured work surface, roll out a dough disk to 1/8 inch thick. Cut out cookies, rolling out any scraps and additional disks as needed until you have about 20 kids. Transferto parchment-paper-lined baking sheets, leaving 1 inch between cookies. With remaining dough, cut out additional kids to make clothes, jewelry, and hair as desired. Dress cookies, and refrigerate 20 minutes.
- Bake cookies, two sheets at a time, 7 minutes; rotate pans top to bottom and front to back, and continue baking until cookies are firm when touched, about 6 to 8 minutes more. Let cool on baking sheets 5 minutes. Transfer to wire racks; let cool completely. Decorate cookies as desired.
More about "gingerbread babies recipes"
SOFT GINGERBREAD COOKIES FOR BABIES (SUGAR-FREE AND …
From everyday-delicious.com
Reviews 4Category Dessert, SnackCuisine InternationalTotal Time 20 mins
- Blend the banana, dates, milk and gingerbread spice mix together until smooth, using a food processor or an immersion blender.
- Prepare a cookie cutter - I used a 6 cm /2.4-inch heart-shaped cutter. Moisten the cutter slightly with water and sprinkle the inside of the cutter with ground nuts.
THIS GINGERBREAD SPICE DUTCH BABY RECIPE IS PERFECT FOR
From parade.com
Cuisine AmericanCategory Brunch, BreakfastServings 3-4
GINGERBREAD BABY CAKES | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
Estimated Reading Time 3 mins
SUPER EASY GINGERBREAD RECIPE - BAKE PLAY SMILE
From bakeplaysmile.com
GINGERBREAD DUTCH BABY - JOY THE BAKER
From joythebaker.com
GINGERBREAD BABY RECIPE - JAN BRETT
From janbrett.com
DELICIOUSLY MOIST GINGERBREAD CAKE RECIPE
From grandbaby-cakes.com
GINGERBREAD BISCUITS FOR BABIES | MY TINY PLOT
From mytinyplot.com
EASY HOMEMADE GINGERBREAD (SOFT & MOIST!) - SPEND …
From spendwithpennies.com
FAVORITE GINGERBREAD MUFFINS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
5/5 (37)Total Time 24 minsCategory BreakfastCalories 152 per serving
GINGERBREAD COOKIES - MY KIDS LICK THE BOWL
From mykidslickthebowl.com
GINGERBREAD BABIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
BARBARA ADAMS BEYOND WONDERFUL » GINGER BABIES MOLDED …
From beyondwonderful.com
GINGERBREAD BABY CAKES | MELBA MARTIN | COPY ME THAT
From copymethat.com
30 ACTIVITIES, CRAFTS, AND PRINTABLES FOR GINGERBREAD BABY BY JAN BRETT
From homeschoolcreations.net
GINGERBREAD DUTCH BABY PANCAKE - A CLASSIC TWIST
From aclassictwist.com
BEST GINGERBREAD RECIPES - MARTHA STEWART
From marthastewart.com
KETO GINGERBREAD SPICE DUTCH BABY - RECIPE - DIET DOCTOR
From dietdoctor.com
BABY LED WEANING GRAIN FREE GINGERBREAD COOKIES
From babyledfeeding.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love