Hot Water Gingerbread Recipes

HOT WATER GINGERBREAD

Steps:

• 1. Boil water, turn down low until ready to use.
• 2. In a separate bowl mix all dry ingredients together, except baking soda.
• 3. Mix oil, brown sugar, molasses & eggs until well blended
• 4. Gradually add dry ingredients, scraping sides of bowl enuring all is blended
• 5. Carefully add baking soda to hot water (will foam up). Turn mixer down to lowest speed, slowly add hot water, a little at a time. Batter will be watery
• 6. Bake in greased (Pam - Baking Spray) loaf pan @ 325 degrees for 45mins. (I use 3sml/2lrge laof pans)
• 7. NOTE: Watch bakes fast

EASY GINGER WATER

Steps:

• Combine chopped candied ginger slices and hot water in a bowl.
• Allow to steep for at least 20 minutes; the longer it steeps, the more pronounced the ginger flavor will be. Stir water and drain to remove candied ginger slices, reserving water into another container. Serve water heated like tea or drink cold.

OLD FASHION GINGERBREAD

Steps:

• Preheat oven to 350°. Grease a 9-in. square baking pan; set aside. In a large bowl, mix butter, shortening and boiling water until smooth; cool slightly. Beat in eggs and molasses until well blended. In another bowl, whisk flour, ginger, baking powder, cinnamon, salt and baking soda; gradually beat into molasses mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on wire rack. If desired, sprinkle with confectioners' sugar before serving.

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.

HOT WATER GINGERBREAD

Steps:

• Combine flour, sugar, salt, ginger, and baking soda; set aside.
• In mixing bowl, combine eggs, molasses, water, and butter, beating until smooth.
• Gradually add dry ingredients.
• Pour into greased 8 inch square baking dish.
• Mix sugar and cinnamon together and sprinkle evenly over batter.
• Bake at 350 degrees for 25 minutes or until toothpick comes out clean.
• Cool before cutting, and serve with dollop of whipped cream.

REAL GINGERBREAD

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan.
• Whisk together flour, baking soda, spices, and salt in a bowl.
• Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).
• Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.

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.