WHITE GINGERBREAD
Make and share this White Gingerbread recipe from Food.com.
Provided by Heather Sullivan
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Rub the butter into the flour.
- Stir in the sugar, the minced lemon-zest, ginger and nutmeg; mix well.
- Make the milk just warm, stir into the mixture with the bicarbonate of soda (baking soda), and work the mixture into a nice smooth dough.
- Roll it out, cut it into shapes.
- Bake in a moderate oven(180°C/ 350°F/ Gas Mark 4) for 15 to 20 minutes.
Nutrition Facts : Calories 1082.7, Fat 48.6, SaturatedFat 30.1, Cholesterol 126, Sodium 502.9, Carbohydrate 149.7, Fiber 4, Sugar 57.2, Protein 13.8
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
GINGER TEA CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 servings
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F.
- Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
- Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
- Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.
- Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve.
Nutrition Facts : Calories 139 calorie, Fat 3 grams, SaturatedFat 2 grams, Carbohydrate 26 grams, Fiber 1 grams, Protein 2 grams
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GINGERBREAD TEA CAKE | MIDWEST LIVING
From midwestliving.com
Total Time 2 hrsCalories 137 per serving
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl, stir together flour, baking powder, ginger, baking soda, cinnamon, salt, and cloves; set aside.
- In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add eggs 1 at a time, beating well after each addition. Add molasses; beat until well combined. Alternately add flour mixture and water to butter mixture; beating on low speed after each addition just until combined. Pour into prepared pan.
- Bake in a 350 degree F oven for 40 to 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 30 minutes in pan on a wire rack. Serve warm sprinkled with powdered sugar and garnished with edible flowers, if you like. Makes 35 servings.
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From abeautifulplate.com
5/5 (1)Total Time 1 hrCategory Cakes And CupcakesCalories 343 per serving
- Prepare Cake: Preheat oven to 350 degrees Fahrenheit. Grease and flour (tapping out the excess) a 9-inch cake pan.
- In a bowl, whisk together the flour, baking soda, spices and salt. In separate bowl, whisk together the buttermilk and vanilla extract.
- Using a stand mixer (or handheld), beat the butter and brown sugar together over medium high speed until light and fluffy. Add the molasses and mix over low speed until just combined. Beat in the eggs one at a time, scraping down the mixer bowl after each addition.
- Add the flour mixture in three additions, alternating with two additions of the buttermilk mixture–ending with the flour mixture. Mix until just combined.
GINGERBREAD TEA CAKE - EATINGWELL
From eatingwell.com
5/5 (5)Total Time 1 hr 5 minsAuthor Eatingwell Test KitchenCalories 83 per serving
- Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a medium bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; set aside.
- In a large bowl, whisk together oil and sugar until combined. Add the cold water, molasses and eggs; whisk until combined. Add reserved flour mixture all at once to water mixture, whisking just until smooth. Pour into prepared pan.
- Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely on a wire rack. If desired, sprinkle with powdered sugar and garnish with edible flowers.
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THE DAILY MEAL
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