[b]DOES ANYONE HAVE A GOOD GINGERBREAD RECIPE? I WOULD SURELY APPRECIATE GETTING ONE. THANKS TO ALL.[/b] [/b]
I just used this one for gingerbread houses and it was good:
I'm not a big fan of gingerbread until I realized I do eat gingerbread cake made from a box with lemon sauce once a year. I also have one for gingerbread cookies that I make once in awhile that I like. It is for making bear shapes by rolling into balls / logs so I don't know how it will be for rolling and cutting with cookie cutters - may need to add a bit more flour to work with it.
1 cup margarine or butter
2/3 cup brown sugar
2/3 cup molases or corn syrup I use corn syrup
4 cup flour
2 tsp cinnamon
1 tsp ginger
3/4 tsp baking soda
3/4 tsp ground cloves
1 beaten egg
1 1/2 tsp vanilla
The bear shapes are baked at 325 degrees for 8 - 15 minutes depending on size so adjust your bake time accordingly. Bake on ungreased cookie sheet
I have this really really old recipe. Not really good for houses but soooo good to eat!! I could eat the batch myself. lol. Hope this helps.
10 cups self-rising flour, sifted
3 tsp of ginger
1 tsp of allspice
4 cups of granulated sugar
1 Â½ cups brown sugar, packed
1 cup of Wesson oil
1 Â½ cups of buttermilk
1 cup of molasses
5 large eggs, whole
In a large mixing bowl, blend the flour, ginger, allspice, granulated sugar and brown sugar. Pour in Wesson oil, buttermilk and molasses. Add eggs. Blend well with a large spoon or with hands. Batter should be very thick. Pour 1/3 of batter at a time (so it will be easy to work with) onto a well-floured surface. Knead slightly. Donât over knead. Pinch off small amounts of batter as if making biscuits. Roll slightly in flour. Place onto a large prebuttered cookie sheet. Bake in a preheated oven at 325* to 375* (depending on temperature of oven). Bake about 11-15 minutes depending on size of cakes. Makes approximately 60 small cakes.
1 tsp ginger, 1 tsp allspice, 1 Â½ cups brown sugar, Â½ cup water
Blend all ingredients. Cook over medium heat to make a light to medium syrup. Brush on top of cooled gingerbread cakes.
So, are those like a little cake/cookie? They sound absolutely wonderful. That's a huge recipe. Do you know if they would freeze well??
Thanks in advance,
oohhhh. I bet you could freeze the little cakes just like regular cake. That is a good idea. I will have to try it. That would make our Christmas basket much easier if I could start now.
Thanks for the idea
That recipe sounds great. I've never been a fan of Gingerbread cookies, but these sound great. I'm going to try them.