Gingerbread With Bisquick Recipes

OLD-FASHIONED GINGERBREAD

Steps:

• Heat oven to 325°F. Grease and flour bottom and sides of square pan, 9x9x2 inches.
• Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

BISQUICK GINGERBREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease 8 inch square baking pan. Mix all dry ingredients together and set aside. Beat eggs and milk together. Melt shorting or butter and add to egg mixture. Add molasses and beat well. Pour into greased baking pan. Bake 40 minutes in 350 degrees oven. Slice into 2 inch squares.

GINGERBREAD-BISQUICK

Steps:

• Stir in sugar and spices into mix. Add water, egg, and molasses. Stir half into mix beat 2 minutes. Add remainer and beat 1 minute. Bake in a 4x6 inch pan that has been greased and floured at 350℉ (180℃). for about 40 minutes.

GINGERBREAD (WITH BISQUICK)

Steps:

• Preheat oven to 350°F.
• Spray a 4x6 loaf pan with Bakers Joy or grease and flour.
• In a large bowl mix Bisquick, sugar, cinnamon, ginger and cloves.
• In a separate bowl combine water, egg and molasses.
• Stir 1/2 egg mixture in Bisquick mixture and beat for 2 minutes.
• Add remaining egg mixture and beat for 1 more minute.
• Pour into prepared pan.
• Bake for 40 minutes.
• Serve slightly warm with whipped cream.

GINGERBREAD WEDGES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In large bowl, stir gingerbread ingredients until soft dough forms. On surface dusted with Bisquick mix, roll dough in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
• Bake 13 to 15 minutes or until set and starting to brown.
• Meanwhile, in small bowl, mix powdered sugar, butter and lemon peel with spoon. Stir in lemon juice until glaze is smooth enough to drizzle. Drizzle glaze over wedges. Carefully separate wedges. Serve warm.

GINGERBREAD SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet., In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake golden brown, 12-15 minutes. Serve warm.

FAVORITE OLD FASHIONED GINGERBREAD

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.