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Do You Have A Favorite Gingerbread Recipe?
Every Sunday our children/grandchildren come to our house. A tradition that was started when I was still working at Sears in the early 90's, as that was the only time we could all get together. I usually bake two, or three kinds of cookies, as they go over about the best, but we've all had so many cookies during the holidays, that I was thinking warm gingerbread, topped with real whipped cream might go over real well, for a change. I never have had a "favorite" recipe for one, but usually like the ones I have made. I just wonder if anyone here has a wonderful tried 'n' true recipe for gingerbread, and if you'd care to share it? I prefer one that is at least a 9x13 inch size, though I suppose I could double a smaller cake recipe. Judy |
Do You Have A Favorite Gingerbread Recipe?
Judy Haffner wrote:
> Every Sunday our children/grandchildren come to our house. A tradition > that was started when I was still working at Sears in the early 90's, > as that was the only time we could all get together. I usually bake > two, or three kinds of cookies, as they go over about the best, but > we've all had so many cookies during the holidays, that I was > thinking warm gingerbread, topped with real whipped cream might go > over real well, for a change. I never have had a "favorite" recipe > for one, but usually like the ones I have made. > > I just wonder if anyone here has a wonderful tried 'n' true recipe for > gingerbread, and if you'd care to share it? I prefer one that is at > least a 9x13 inch size, though I suppose I could double a smaller cake > recipe. > > Judy I made it a couple of times when I was a kid. I want to say that the recipe was on some box of something or other that we had in the kitchen. But nobody really liked the stuff. I thought it was okay but I've never been thrilled with cake like stuff, which this was. After the second time of throwing it out, I didn't make it again until a few years ago when I found a gluten free recipe for it. Again, didn't go over so well. I wonder if maybe it isn't a commonly liked food? I don't think I've ever seen it in a bakery. |
Do You Have A Favorite Gingerbread Recipe?
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Do You Have A Favorite Gingerbread Recipe?
sf wrote: >I can't begin to tell you how good this > one is. >Rich Spicy Gingerbread >posted by: Wayne Boatwright > rec.food.cooking 10-09 <snipped for length> Thanks, sf! this recipe really does sound GOOD, and for sure I will copy it down. I wonder why it couldn't be baked in a 9x13 inch pan? That amount of ingredients should be just about right for that size pan, I would think? Judy |
Do You Have A Favorite Gingerbread Recipe?
|
Do You Have A Favorite Gingerbread Recipe?
Judy wrote:
> I just wonder if anyone here has a wonderful tried 'n' true recipe for > gingerbread, and if you'd care to share it? I prefer one that is at least > a 9x13 inch size, though I suppose I could double a smaller cake recipe. Maida Heatter's recipe for Moosehead gingerbread is wonderful, but you'd have to multiply it by a factor of 1.5 to make a 9x13 recipe: Moosehead Gingerbread (from _Maida Heatter's Book of Great Desserts_) 2 1/2 cups sifted all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon powdered cloves 1/2 teaspoon dry mustard 1/2 teaspoon finely ground black pepper 1/4 pound (1/2 cup) butter 1/2 cup dark brown sugar, firmly packed 2 eggs 1 cup molasses, either dark or light 1 rounded tablespoon instant coffee 1 cup boiling water Adjust rack to center of oven. Preheat oven to 375°F. Butter a 9-inch square pan. Dust it lightly with fine, dry bread crumbs Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, mustard, and black pepper. Set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 1 to 2 minutes. Beat in the eggs one at a time. Use a rubber spatula all through the beating to help mix ingredients. Add molasses. Beat until smooth. Dissolve the instant coffee in the boiling water. On low speed alternately add sifted dry ingredients in three additions, and coffee, which will be hot, in two additions. Beat only until smooth. Mixture will be very thin. Pour into prepared pan. Bake 35 minutes or until the top springs back when lightly touched. Cool in pan on a rack for about 10 minutes. Cover with a rack and invert. Remove pan and cover with another rack to invert again. Serve warm or let cool. May be cut into squares or thin slices. Frequently served with applesauce or vanilla ice cream. Bob |
Do You Have A Favorite Gingerbread Recipe?
Janet wrote:
> In article >, > says... >> Rich Spicy Gingerbread >> posted by: Wayne Boatwright rec.food.cooking 10-09 > > Wayne had some great recipes :-) > > Does anyone keep in touch with him and is he OK? > > Janet UK I think folks have said he's on facebook. I don't do facebook, so I don't know. I do miss him. |
Do You Have A Favorite Gingerbread Recipe?
On 1/9/2013 8:59 PM, Judy Haffner wrote:
> > Every Sunday our children/grandchildren come to our house. A tradition > that was started when I was still working at Sears in the early 90's, as > that was the only time we could all get together. I usually bake two, or > three kinds of cookies, as they go over about the best, but we've all > had so many cookies during the holidays, that I was thinking warm > gingerbread, topped with real whipped cream might go over real well, for > a change. I never have had a "favorite" recipe for one, but usually like > the ones I have made. > > I just wonder if anyone here has a wonderful tried 'n' true recipe for > gingerbread, and if you'd care to share it? I prefer one that is at > least a 9x13 inch size, though I suppose I could double a smaller cake > recipe. > > Judy > I make a very ordinary gingerbread, but I think the key is using a lemon glaze over it before it is sliced. |
Do You Have A Favorite Gingerbread Recipe?
On 1/10/2013 5:01 PM, Bob Terwilliger wrote:
> Judy wrote: > >> I just wonder if anyone here has a wonderful tried 'n' true recipe for >> gingerbread, and if you'd care to share it? I prefer one that is at >> least a 9x13 inch size, though I suppose I could double a smaller cake >> recipe. > > Maida Heatter's recipe for Moosehead gingerbread is wonderful, but you'd > have to multiply it by a factor of 1.5 to make a 9x13 recipe: > > Moosehead Gingerbread (from _Maida Heatter's Book of Great Desserts_) > > 2 1/2 cups sifted all-purpose flour > 2 teaspoons baking soda > 1/2 teaspoon salt > 1 teaspoon cinnamon > 1 1/2 teaspoons ground ginger > 1/2 teaspoon powdered cloves > 1/2 teaspoon dry mustard > 1/2 teaspoon finely ground black pepper > 1/4 pound (1/2 cup) butter > 1/2 cup dark brown sugar, firmly packed > 2 eggs > 1 cup molasses, either dark or light > 1 rounded tablespoon instant coffee > 1 cup boiling water > > Adjust rack to center of oven. Preheat oven to 375°F. Butter a 9-inch > square pan. Dust it lightly with fine, dry bread crumbs > > Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, > mustard, and black pepper. Set aside. > > In large bowl of electric mixer cream the butter. Add the sugar and beat > for 1 to 2 minutes. Beat in the eggs one at a time. Use a rubber spatula > all through the beating to help mix ingredients. Add molasses. Beat > until smooth. Dissolve the instant coffee in the boiling water. On low > speed alternately add sifted dry ingredients in three additions, and > coffee, which will be hot, in two additions. > > Beat only until smooth. Mixture will be very thin. Pour into prepared > pan. Bake 35 minutes or until the top springs back when lightly touched. > Cool in pan on a rack for about 10 minutes. Cover with a rack and > invert. Remove pan and cover with another rack to invert again. Serve > warm or let cool. > > May be cut into squares or thin slices. Frequently served with > applesauce or vanilla ice cream. > > > Bob Wow, I've never had it with coffee for a flavoring! Must try it! |
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