EILEEN'S SPICY GINGERBREAD MEN
Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses.
Provided by Stephanie Schneidewind
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 12
Steps:
- In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 14 g, Cholesterol 6.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 103.4 mg, Sugar 6.4 g
GINGERBREAD CAKE (SPICY)
Adapted from a Gourmet recipe, this spicy gingerbread originated from the Gramercy Tavern. It's excellent warm, and even better after one day. If you like a deep, spicy gingerbread, you might try this one!
Provided by Lizzie-Babette
Categories Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
- Preheat oven to 350°F.
- Generously butter bundt pan and dust with flour, knocking out excess.
- Bring stout and molasses to a boil in a large saucepan and remove from heat.
- Whisk in baking soda, then cool to room temperature.
- Sift flour, baking powder, and spices in a large bowl.
- Whisk together eggs and both sugars.
- Whisk in oil, then molasses mixture.
- Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles.
- Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
- Cool cake in pan on a rack 5 minutes.
- Turn out onto rack and cool completely.
- You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
- You can also hold the gingerbread for a day before serving, as the flavors develop with some time.
SPICY GINGERBREAD COOKIES
These are one of the best gingerbread cookies I have had, the addition of pepper gives these treat a wonderful kick. Preparation time includes refrigeration time.
Provided by Jim W
Categories Dessert
Time 2h8m
Yield 16 large cookies
Number Of Ingredients 12
Steps:
- In a large bowl sift together first three ingredients.
- With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes.
- Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate if you desire, we like ours plain. Eat and enjoy!
SPICY, AMAZING GINGERBREAD CAKE.
Not for the faint hearted! From the time/life cooking of the world series, this is the one gingerbread cake that tops all others. IF you like fudgy, moist but highly spiced gingerbread. If you prefer milder flavors this is not for you.
Provided by MarraMamba
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sift first 6 ingredients together in a bowl, set aside.
- Heat all butter, molasses and golden syrup in a small saucepan, simmer until butter is melted, stirring continuously.
- Preheat oven to 350 degrees
- Pour the melted ingredients in a thin stream over flour mixture stirring constantly.
- When smooth, add the eggs 1 by 1 stirring after each addition.
- Put into 7 x 12 cake pan and bake for 35-40 mnutes until tester comes out clean (like a knife).
BOLD AND SPICY GINGERBREAD CAKE POP
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a nonstick 9-by-13-inch pan.
- Whisk the flour, baking powder, baking soda and salt in a large bowl and set aside. Melt the butter in a saucepan over medium heat until bubbling. Stir in the cinnamon, allspice, black pepper and 1 tablespoon ginger and cook until fragrant, about 30 seconds. Let cool slightly.
- Whisk the sugar, eggs and remaining 1 tablespoon ginger in a large bowl until light and frothy. Stir in the melted butter mixture, beer and molasses until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain. Pour the batter into the prepared pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let cool completely.
- For the spiced cream cheese buttercream: Put the white chocolate chips in a heatsafe bowl and set aside. Bring the sugar and 3 cups water to a boil in a saucepan and reduce the heat. Mix the cornstarch with 1 cup water and add it to the hot liquid. Bring it back to a boil, then pour it over the white chocolate chips. Let cool to room temperature.
- Add the butter and vanilla to the white chocolate chip mixture and mix with a whisk until light and fluffy. Fold in the cream cheese, cinnamon and ginger.
- Slice the cake into 1-inch cubes. Mount the cubes on lollipop sticks and frost generously with the buttercream. Enjoy.
GINGER DELIGHT: FRESH GINGERBREAD AND SPICY GINGER COOKIES
A perfect food gift for this festive season. I enjoy this as a dessert after food. This keeps well for 4-5 days if wrapped in clingfilm and frozen. Thaw before serving. Enjoy! The cookies can be stored upto 1 month in an airtight container. Recipe from Weekend magazine dated December 23rd'2005 from the FOOD column by Sally Schneider.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 32
Steps:
- Preheat oven to 350°F.
- Grease a cake tin with 1 teaspoons of butter.
- Tap in 1 teaspoons of flour to the tin so that the tin is lightly dusted with flour.
- In a clean bowl, sift together the flour, baking soda, salt and the spices.
- Beat the egg into a large bowl.
- Add brown sugar and cream well.
- Fold in the butter, molasses and ginger.
- Pour in the coffee and vanilla essence. Mix well to combine.
- Now, add the flour mixture and buttermilk alternating with each other. Keep mixing as you gradually add these to the bread batter.
- Pour the prepared batter into the greased and floured cake tin.
- To distribute the batter evenly in the tin, beginning at the edge of the bread, move your index finger in a spiral through the top 1/4 inch of the batter until you reach the centre.
- Bake for 25-30 minutes or until a thin, sharp knife inserted in the centre of the bread comes out clean.
- Cool the bread on a wire rack for 20 minutes and then unmould carefully by running a knife around the edges of the pan and then inverting the bread onto a rack.
- Allow it to cool completely.
- Place the bread upside down on a plate.
- Sift the confectioner's sugar on top of the bread, slice and serve!
- Note: If you do not have buttermilk on hand, you can prepare it at home. Here's how:.
- Take 3/4 cup of milk and add the juice of 1 lemon to it. Do not mix. Let the mixture curdle. After 10 minutes, mix and use instead of buttermilk.
- For the Spicy Ginger Cookies:.
- Combine the sugar, baking soda, ginger, pepper, cloves, nutmeg, allspice and cayenne in a bowl.
- In a large bowl, cream together the butter and sugar mixture until it appears pale and fluffy.
- Add maple syrup or honey and the molasses and beat well.
- Fold in the flour, one cup at a time.
- If the dough is too dry, you may stir in the milk.
- Divide the dough into 4 equal parts.
- Shape into 4(9-by-1-inch) logs.
- Wrap in plastic wrap or clingfilm.
- Refrigerate for atleast 24 hours or freeze the dough for upto 2 months. Allow to thaw in the refrigerator many hours before slicing.
- Preheat oven to 350°F.
- Use a sharp thin knife to slice the dough into 1/8 inch-thickness discs.
- Arrange discs on cookie sheets.
- Bake for 9-11 minutes, i.e., until the cookies are firm and just beginning to brown.
- Transfer to a wire rack and allow to cool completely before serving.
- Enjoy!
- Note: The amount of pepper can be cut back on and the cayenne omitted altogether for a less spicy cookie.
Nutrition Facts : Calories 1148.6, Fat 34.5, SaturatedFat 20.7, Cholesterol 119.1, Sodium 508.1, Carbohydrate 197.2, Fiber 4.8, Sugar 86.3, Protein 15
SPICY GINGERBREAD OVERNIGHT OATS
A spicy, molasses-y, and slightly tangy overnight oat recipe!
Provided by Kim
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 8h10m
Yield 2
Number Of Ingredients 15
Steps:
- Combine milk, oats, yogurt, brown sugar, flaxseed meal, molasses, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, and allspice in a glass container.
- Refrigerate mixture 8 hours to overnight. Top with raisins and walnuts just before serving.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 42.9 g, Cholesterol 10.5 mg, Fat 14.2 g, Fiber 4.9 g, Protein 9.1 g, SaturatedFat 3.2 g, Sodium 128 mg, Sugar 22.3 g
SPICY GINGERBREAD LOAF
A simple, spicy, dense gingerbread loaf that pairs well with cream cheese frosting or whipped butter. Adapted from Joy of Cooking recipe. Makes 1 large loaf or 3 tiny loaves.
Provided by Kris9722
Categories Dessert
Time 40m
Yield 1 large loaf, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven at 350.
- Cream first 4 ingredients.
- Mix in the dry ingredients.
- Add hot water and crystallized ginger and stir until just combined.
- Pour batter into greased baking pans.
- Bake until a toothpick inserted into the center comes out clean, between 30 and 45 minutes.
- Remove from the oven and let cool for at least 10 minutes before removing from the pan.
SPICY GINGERBREAD SCONES
Their fragrant aroma warms the cold winter morning air. Try serving with whipped topping spiced with cinnamon and nutmeg.
Provided by Shirl J 831
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, stir together first 8 ingredients.
- Using a pastry blender, cut in butter till mixture resembles coarse crumbs and make a well in the center.
- In a small bowl, stir together egg yolk, molasses and milk.
- Add to center of flour mixture and combine with a fork, mix well.
- Mixture will be dry in texture.
- Turn dough onto lighlty floured surface.
- Quickly knead dough for 10-12 strokes or till nearly smooth.
- Pat into a 7" circle and cut in 8 wedges.
- Arrange wedges one inch apart on ungreased sheet.
- Brush with egg white and sprinkle with sugar.
- Bake 400 for 12-15 minutes till light brown.
- Best when served warm.
Nutrition Facts : Calories 240, Fat 6.9, SaturatedFat 4.1, Cholesterol 39.9, Sodium 294.5, Carbohydrate 40.4, Fiber 1.2, Sugar 12.7, Protein 4.3
SPICY PUMPKIN GINGERBREAD
This is my favorite pumpkin recipe of the season... Adapted from a pumpkin bread recipe i found on Allrecipes.com, my version is more like spicy gingerbread with the added richness of pumpkin!! It is wonderful with a cup of tea and keeps well in the fridge for up to two weeks. Also makes a nice gift! For muffins, reduce cooking time by 30 minutes (i like to add pecans and raisins to the batter for chewy-crunchy muffins, yum!)--. Enjoy!
Provided by Hybrid Cookin
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
- In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cinnamon, allspice, nutmeg and cloves.
- Add flour mixture to pumpkin mixture, stir until blended. Pour into prepared pans.
- Bake in preheated oven for about 1 hour, or until a toothpick comes out clean.
Nutrition Facts : Calories 401.7, Fat 15.4, SaturatedFat 1.5, Cholesterol 52.9, Sodium 414.4, Carbohydrate 62.8, Fiber 1.4, Sugar 39.2, Protein 4.8
SPICY MOLASSES GINGERBREAD CAKE
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper, or butter the inside (I did this, and it didn't stick at all.) Place pan on a cookie sheet to prevent spills. Peel, slice, and chop the ginger very fine with a knife (or use a grater or food processor). Mix together the molasses, maple syrup, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves, cocoa, and black pepper. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove sides from the pan to serve.
BOLD AND SPICY GINGERBREAD WITH A KICK
Found this recipe in Cook's Illustrated Holiday Baking Book and I LOVE spicy gingerbread so this is going to be the center piece of my Holiday table. It states that Stout beer and hefty dose of spices, including black pepper, invest this cake with a complex, robust flavor. 4 teaspoons of fresh grated ginger adds an unmistakable element that dried spices can't muster. As for the glaze, ginger-ale lends a robust flavor but an equal amount of orange or lemon juice can be substitued for it.
Provided by Bonnie G 2
Categories Dessert
Time 1h15m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- CAKE:.
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Grease and flour 12-cup nonstick Bundt pan.
- Whisk flour, baking powder, baking soda, and salt in large bowl.
- Melt butter in saucepan over medium heat until bubbling.
- Stir in ground ginger, cinnamon, allspice and pepper and cook until fragrant, about 30 seconds.
- Remove from heat and let cool slightly.
- Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy.
- Stir in melted butter mixture, molasses and stout until incorporated.
- Whisk flour mixture into egg mixture until no lumps remain.
- Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles.
- Bake until toothpick inserted into center comes out clean, about 45 minutes.
- Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet and let cool completely.
- GLAZE:.
- Whisk confectioners' sugar, ginger ale, and ginger in bowl until smooth.
- Pour glaze over cooled cake.
- Let glaze set 15 minutes.
- Serve.
- Cake can be stored at room temperature, covered in plastic wrap, for 2 days.
Nutrition Facts : Calories 341, Fat 13, SaturatedFat 7.8, Cholesterol 77, Sodium 236.6, Carbohydrate 52.8, Fiber 0.9, Sugar 34.9, Protein 3.9
SPICY GINGERBREAD THINS
Categories Dairy Ginger Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 120 cookies
Number Of Ingredients 14
Steps:
- Into a bowl sift together flour, pepper, ground ginger, baking soda, salt, cinnamon, cloves, and nutmeg. In a small bowl stir together molasses and coffee. In a bowl with an electric mixer at medium speed beat together butter and brown sugar until light and creamy. With mixer at low speed beat in gingerroot. Beat in flour mixture alternately with molasses mixture, beginning and ending with flour mixture. Divide dough into thirds. Form each third into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 4 hours and up to 3 days.
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Break off egg-size pieces from 1 disk (keep remaining 2 disks chilled) and with heel of hand smear each piece once in a forward motion. Gather pieces together and give dough a few smears to bring together. Repeat procedure with remaining 2 disks.
- On a lightly floured work surface roll out one third of dough into a 22- by 8-inch rectangle (about 1/8 inch thick), making sure dough is not sticking to surface (use a pastry scraper to lift dough; sprinkle surface with additional flour if sticking). With a 2-inch gingerbread man cutter or 3 1/2-inch candy cane cutter cut out shapes, transferring with a spatula to baking sheets and arranging about 1/2 inch apart.
- Bake cookies in batches in lower third of oven 6 to 8 minutes, or until crisp (do not let cookies get too dark). With spatula transfer cookies to racks to cool. Make more cookies with scraps and remaining two thirds of dough in same manner. Cookies keep, in airtight containers at room temperature, 1 week.
ELLEN'S SPICY GINGERBREAD MEN
You just have to love Gingerbread Men. They are great fun to make. Grandkids and I use make them every Christmas season when they were younger. And shorter.
Provided by Myrna 2
Categories Dessert
Time 30m
Yield 30 gingerbread men
Number Of Ingredients 12
Steps:
- In a large bowl, cream margarine and sugar til smooth.
- Stir in, molasses and egg yolk.
- Combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mix.
- til smooth.
- Cover and chill for at least 1 hour.
- Preheat oven to 350%.
- On lightly floured surface, roll the dough to 1/4 thickness.
- Cut into desired shapes.
- Place 2 inches apart on ungreased cookie sheets.
- Bake for 8- 10 minutes.
- Remove and cool.
- Frost and decorate.
- At Easter, for an added surprise, I like to dip them in melted chocolate and then decorate.
Nutrition Facts : Calories 89, Fat 3.3, SaturatedFat 0.6, Cholesterol 6.3, Sodium 104, Carbohydrate 14.1, Fiber 0.3, Sugar 6.5, Protein 1
CARDAMOM-CRUSTED ALASKAN CARIBOU WITH SPICY GINGERBREAD, BONIATO SQUASH PUREE, AND PORT WINE CRANBERRY ESSENCE
Steps:
- Gingerbread: Preheat oven to 350 degrees F.
- Mix eggs to smooth. Add sugar, molasses, and melted butter. Mix well. Blend in all dry ingredients, including the shallots until smooth. Add water and incorporate completely. Butter individual bundt or cupcake molds and fill half way. Bake until a toothpick comes out semi-dry. Reserve at room temperature.
- Boniato Puree: Place the boniato in water and bring to a boil. Simmer until tender, approximately 30 minutes. Process through food mill and blend in whole butter. Season with sea salt and ground white pepper. Reserve hot in pastry bag with plain piping tip.
- Caribou: Grind the cardamom, white pepper, garlic powder, bay leaves, ground coriander, ground juniper berry, brown sugar, and kosher salt together in coffee grinder. Evenly coat caribou with mixture and sear in whole butter to light golden brown. Cook to rare and reserve.
- Sauce: Heat butter in saucepan to golden brown, add carrot, celery, and shallot. Cook on medium heat to golden brown. Add peppercorns and thyme. Next add port wine and reduce by half. Add cranberry juice and reduce again by half. Add orange zest, garlic, and veal stock. Cook on medium, simmer until sauce reduces by at least half and is desired consistency. Strain and reserve hot. Place sugar, orange juice, and cranberries in a small pot and cook on low until all the liquid has evaporated. Reserve.
- Garnish: Preheat oven to 300 degrees F.
- Slice potato paper-thin and stamp out into 1 1/4-inch circles. Brush butter onto parchment paper and form a "galette" by alternating potatoes with tarragon to form a complete ring. Bake for 1 to 1 1/2 hours between buttered parchment paper. Cook to golden brown. Reserve.
- Presentation: Place gingerbread in center of plate and pipe a semi-circle of boniato puree around. Next, slice caribou 1/6 of an inch thick and fan around puree. Ladle sauce over meat and dollop cranberries throughout. Accent plate with potato "galette" and serve.
SPICY EGGLESS GINGERBREAD
From Giant Food Healthy Ideas, this is almost vegan save for the butter (but that could be fixed with Earth Balance in stick form.) This looks like a delicious holiday treat or something to make in cupcake form with a gingered frosting. (ooh that gives me an idea.) I'm posting this as written for the time being though, makes one 8 x 8 pan to be cut into 9 little squares. I think you can double this recipe using a 9 x 13 pan and baking 5-10 minutes longer.
Provided by the80srule
Categories Dessert
Time 40m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 10
Steps:
- Combine the molasses, boiling water, butter, and oil in a mixing bowl. Stir until the butter is melted.
- Sift the flour, baking soda, and spices in another bowl then add to the bowl with the wet ingredients and whisk until completely melded.
- Grease an 8 x 8 (9 x 13 if doubling) baking pan with a little oil or cooking spray and lightly dust with some flour for easy extraction. Pour the batter into the pan and spread evenly.
- Bake at 350F for 25-35 minutes or until the edges begin to pull away form the sides of the pan and/or a cake tester in the center comes out clean. Let cool.
- Dust with confectioners' sugar if you like, it makes for nice presentation. The recipe card also suggests topping with sliced peaches, vanilla frozen yogurt, or applesauce with raisins.
Nutrition Facts : Calories 246.9, Fat 6, SaturatedFat 1.9, Cholesterol 6.8, Sodium 243.6, Carbohydrate 45.2, Fiber 1.1, Sugar 15.7, Protein 3.3
SOUTHERN SPICY GINGERBREAD
found this recipe in a collection of Methodist women's recipes from bi-centennial year. I've tried many of the recipes from that collection and they have all been very tasty.
Provided by gaynel mohler
Categories Cakes
Time 1h
Number Of Ingredients 12
Steps:
- 1. combine shortening, sugar and molasses
- 2. add eggs and blend
- 3. mix in sifted dry ingredients alternately with hot water
- 4. pour into well greased 8 X 8 baking pan or in muffin tins
- 5. bake in preheated 375 degree oven 25 to 45 minutes
SPICY GINGERBREAD COOKIES
Provided by Wanna Make This?
Categories dessert
Time 3h
Yield about 3 dozen
Number Of Ingredients 14
Steps:
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. With the mixer running on low speed, pour the spicy honey slowly into the mixture. Beat until incorporated. It's okay if the mixture looks slightly curdled.
- Whisk together the flour, ginger, cinnamon, salt, baking soda, cayenne, nutmeg, cloves and baking powder in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients and beat until a thick dough comes together. Scrape out and push into a round disk. Wrap in plastic wrap and chill for at least 1 hour or overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Remove the dough from the refrigerator and allow to rest for about 15 minutes. Dust the work surface, rolling pin and cookie cutters with bench flour. Roll the dough into a 1/4-inch-thick round. Cut the dough into various shapes and place on the prepared baking sheets.
- Bake until browned along the edges, about 12 minutes, rotating halfway through the baking time. Allow to cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
EILEEN'S SPICY GINGERBREAD MEN
"Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses."
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
SPICY GINGERBREAD
A secret ingredient gives this fragrant gingerbread its incredibly moist texture. Here's a hint. It's like mayo, only tangier.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Sift flour, baking soda, salt and spices in large bowl; set aside. Mix dressing and granulated sugar with electric mixer on medium speed until well blended. Blend in eggs. Gradually add sifted dry ingredients alternately with molasses, mixing well after each addition.
- Pour into greased and floured 13x9-inch baking pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool; cut into squares. Sprinkle with powdered sugar.
Nutrition Facts : Calories 280, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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