Gingerbread

Make A Gingerbread House

Gingerbread House Bake Set
I bought this set last year and never used it. I would like to give it a try this year. If you know where I put it please let me know!!!

Ginger's Cookie Exchange

Gingerbread Muffins Recipe

1/2 cup sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
1 cup chopped nuts
1 egg
1 cup molasses
1 cup buttermilk
1/2 cup melted butter

Preheat oven to 350° F. Butter muffin tins.

Combine sugar, flour, baking soda, cinnamon, ginger, salt, nutmeg and nuts in a bowl. In a separate bowl, mix egg, molasses, buttermilk and melted butter, and add to the dry ingredients. Stir until just blended. Spoon into muffin tins and bake for 20 to 25 minutes.

Test with a toothpick: muffins are done when it comes out clean. Can also be served warmed with whipped cream or ice cream as a dessert. Serves 12.

Christmas Gingerbread Bowl Recipe

1 cup unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/3 cup light molasses
3/4 cup dark corn syrup
2 teaspoons vanilla extract
1 teaspoon orange extract
3 large eggs
8 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper

In large bowl, beat butter and sugars until fluffy, about 1 minute. With mixer running, add molasses, corn syrup, and vanilla and orange extract. Add eggs, one at a time, beating until mixture is well combined. In large bowl, whisk together flour, soda, salt, cinnamon, cloves, ginger, allspice and pepper.

Add flour mixture gradually to butter mixture (the dough will be very stiff and you'll have to use your hands to get all the flour worked in). Divide dough into thirds and wrap each in plastic wrap. Chill overnight.

Remove dough from fridge and let stand at room temperature until just soft enough to roll out, about 1 to 1 1/2 hours.

Cover outside of 1 1/2-quart ovenproof glass bowl (with a lipped edge) with aluminum foil, bringing foil over edges to the inside. Make sure foil is on very smoothly. Spray entire bowl with cooking spray and set aside.

On floured surface, roll 1/3 of the dough into a circle 3/16-inch thick. Immediately lift dough and press on to outside of bowl, molding firmly to shape of bowl without stretching it. (If necessary, rub dough gently with palms of hand to remove any cracks.) Trim dough around edge of bowl with sharp knife, then, using a small star-shaped cutter, cut out stars around the lipped edge of bowl about 1 1/2 to 2 inches apart and about 1 1/2 inches up from bottom of inverted bowl. Refrigerate bowl for 1 1/2 hours; this firms up dough and prevents slippage during baking.

Place inverted bowl on ungreased baking sheet and bake at 350° F. for 20 to 30 minutes, or until lightly browned and firm to touch. Allow gingerbread to cool on bowl. When completely cool, carefully loosen foil and lift foil and gingerbread shell off bowl. Peel foil off shell. Store shell, uncovered, in dry place away from humidity of kitchen.

Use remaining dough to make 2 more bowls, or cut with decorative Christmas cutters into cookies. Bake cookies on lightly greased baking sheet for 8 to 10 minutes, or until lightly browned.

Makes 3 gingerbread bowls or 1 bowl plus cookies.

Gingerbread Spritz

2 3/4 C. flour
3/4 t. baking powder
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground ginger
1 C. margarine
1/4 C. molasses
1/4 C. packed brown sugar
1 egg1 t. pure vanilla extract

Preheat oven to 400º F.

Stir together flour, baking powder, nutmeg, cinnamon, cloves, and ginger; set aside. In a large mixing bowl beat together margarine until smooth. Add molasses and brown sugar and beat until fluffy. Add egg and vanilla; beat well. Gradually add flour mixture until all combined.

Prepare cookie press with desired design. Fill press and place cookies two inches apart on ungreased cookie sheet. Bake in oven for about 6 minutes or until the edges are firm but not browned. Remove and cool completely on wire racks.

Makes about 4 dozen cookies.

Gingerbread Ornament Recipe

3 tabs. shortening
1/2 cup sugar
1/2 cup molasses
1 teas. baking soda
3/4 cup water
3 1/2 cups flour
1 teaspoon of cloves, ginger and cinnamon

Preheat oven to 350 degrees.

Beat shortening and sugar together until light and fluffy, stir in molasses.

Sift the dry ingredients together. Stir them into shortening mixture in 3 parts alternating with a 1/4 cup of water each time. Dough will be stiff. Refrigerate overnight.

Cut dough into 3 pieces. Knead to warm dough slightly, then roll each piece out about 1/4 inch thick. Cut cookie out with a gingerbread pattern of your choice. Use a drinking straw to punch hole in center if ornament will be hanging.

Place cookies on cookie sheet and bake 20 minutes, turn oven off and let cool in oven. Remove from cookie sheet and place on rack to dry for about 3 days to totally harden.

These cookies are purely for decorative purposes and not to be eaten.

If you wish you can seal cookies with 3 coats of clear acrylic and decorate with colorful acrylic paints when dry.


Gingersnaps

Yield: Approx. 5 dozen

3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Cream shortening, brown sugar, molasses and egg till fluffy. Sift together dry ingredients and stir into molasses mixture.

Form into small balls. Roll in granulated sugar, place 2 inches apart on greased cookie sheet. Bake in 375 degree oven for 10 minutes.