I 'm looking for a gingerbread reciepe?!
Cookie: 6 cups all purpose flour
1 3/4 cups sugar
2/3 cups shortening
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons double-acting baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 eight-ounce container sour cream
2 eggs
To prepare dough: Into large bowl, ,measure 3 1/2 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. With hand, knead in remaining 2 1/2 cups flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.
To roll dough: Keep refrigerated until ready to use. Working with half of a batch at a time on a lightly floured work surface with lightly floured hands, knead dough until smooth. Then on a greased and floured 17" x 14" cookie sheet, with lightly floured rolling pin roll dough to 3/16" or 1/8" thickness. You can use dowels ofthe same size at either side of the dough on the cookie sheet to help create a uniform thickness. (For easy rolling, place cookie sheet on a damp cloth to prevent it from slipping.)
To cut and bake dough: Make your pattern pieces of heavy cardboard. Lay them on the dough and using a sharp knife use as many pieces as you can from the rolled dough on your cookie sheet, leaving at least 1/2" inch between the pieces. Remove scraps and reserve for re rolling. Preheat oven to 350 degrees. (Place cookie sheet in the refrigerator if there is room while the oven preheats. Bake until golden brown and very firm when lightly touched with your finger. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.
Note: If you need to do some trimming do it while the cookie dough is warm out of the oven.
You may need to make several batches of dough to complete your project, but don't multiply and try to do it all at once...the process just doesn't work that way.
Bread: I cant
find one. really sorry.
Answers: Gingerbread or gingerbread cookie?
Cookie: 6 cups all purpose flour
1 3/4 cups sugar
2/3 cups shortening
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons double-acting baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 eight-ounce container sour cream
2 eggs
To prepare dough: Into large bowl, ,measure 3 1/2 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. With hand, knead in remaining 2 1/2 cups flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.
To roll dough: Keep refrigerated until ready to use. Working with half of a batch at a time on a lightly floured work surface with lightly floured hands, knead dough until smooth. Then on a greased and floured 17" x 14" cookie sheet, with lightly floured rolling pin roll dough to 3/16" or 1/8" thickness. You can use dowels ofthe same size at either side of the dough on the cookie sheet to help create a uniform thickness. (For easy rolling, place cookie sheet on a damp cloth to prevent it from slipping.)
To cut and bake dough: Make your pattern pieces of heavy cardboard. Lay them on the dough and using a sharp knife use as many pieces as you can from the rolled dough on your cookie sheet, leaving at least 1/2" inch between the pieces. Remove scraps and reserve for re rolling. Preheat oven to 350 degrees. (Place cookie sheet in the refrigerator if there is room while the oven preheats. Bake until golden brown and very firm when lightly touched with your finger. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.
Note: If you need to do some trimming do it while the cookie dough is warm out of the oven.
You may need to make several batches of dough to complete your project, but don't multiply and try to do it all at once...the process just doesn't work that way.
Bread: I cant
find one. really sorry.
This one I found yesterday, I'm going to try it:
http://allrecipes.com/Recipe/Storybook-G...
Really easy to make and its really good!!!!
1. Ingredients
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 (3.9 ounce) package JELL-O Butterscotch Flavor Instant Pudding and Pie Filling
1 egg
2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
Nutrition InfoPer Serving
Calories: 132 kcal
Carbohydrates: 15 g
Dietary Fiber: 0 g
Fat: 7 g
Protein: 1 g
Sugars: 5 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Beat butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm..
Preheat oven to 350 degrees F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place on greased baking sheets. Use a straw to make a hole near the top of each cookie to use for hanging.
Bake 10 to 12 min. or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Decorate as desired
Yield: 20 servings
18 oz package of spice cake mix
1 cup of all purpose flour
2 tspns ground ginger
1/3 cup of oil
1/2 cup of molasses
Place cake mix,flour and ginger in a large mixing bowl and stir with fork until blended
mix in remaining ingredients
beat with an electric mixer on medium speed for 2 minutes
cover dough and refrigerate for 2 hours
place douh on a floured surface and roll out to 1 inch thickness using a floured rolling pin
cut out gingerbread people and place on a greased baking sheet and bake at 375 degrees for 8 to 10 miinutes or until edges start to darken
let cool on baking sheet for 5 minutes then remove to wire racks to cool completely
makes 1 and 1/2 dozen
Crisp Ginger Spice Cookies
From Food Network Kitchens
Yield: About 3 dozen cookies, depending upon shape
Prep time: 1 hour
Cook time: 14 to 18 minutes
Inactive prep time: 2 hours 30 minutes
Ease of preparation: Intermediate
1-inch knob peeled fresh ginger or 2 tablespoons
prepared ginger juice
3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon freshly and finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum
Icing:
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners' sugar
Food coloring, sprinkles, candies, or colored sugars
as desired
Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.
Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.
Position racks evenly in the oven and preheat to 350 degrees F.
Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.
For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.
LITTLE HOUSE ON THE PRAIRIE
GINGERBREAD
Combine in a mixing bowl:
1/2 c. butter
1 c. molasses
Combine in a 1 cup liquid measure:
1 c. boiling water
2 tsp. soda
Place the baking soda in the bottom of a 1 cup liquid measuring cup. Fill with boiling water, allowing the water to run off into bowl while filling (not too much; just the overflow) and refill the cup to a full 1 cup measure.
Mix together:
3 c. flour
1 tsp. of each ginger, cinnamon, cloves, allspice and nutmeg
Add to the above ingredients in mixing bowl.
Beat well:
2 eggs
Add beaten eggs to bowl, stirring to combine.
Bake at 350°F for 30 minutes in a 9 x 13 inch greased pan.