LAURIE COLWIN'S GINGERBREAD
The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book "Home Cooking," she writes that it is "home food" - not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen's cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen's is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did. (The New York Times)
Provided by The New York Times
Categories dessert
Time 45m
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
- Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
- Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
- Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.
GINGERBREAD HOUSE DOUGH & ICING
Dough designed for gingerbread houses to with stand cracks and sagging but still delicious. Tips: * If your dough is too tough to roll-out, microwave for 10-15 seconds. * Use aluminum foil to roll-out, transfer and bake your pieces. Cut a piece of foil the same size as your baking sheet. Wipe your working surface with a damp sponge and lay the foil on top. This will prevent the foil from slipping. Sprinkle the foil with flour, roll-out your dough, cut your pieces, lift the entire piece of foil onto your baking sheet and bake. Use a fresh piece of foil for each roll-out. * A pizza cutter provides a quick, straight line for large pieces like walls and roofs. * Cut all windows and doors before baking. * Prevent a lopsided house by holding the sides in place until dry. * Pint-size zip-lock freezer bags make excellent frosting bags. Snip off the corner of the bag, fill with frosting, zip-lock closed and decorate. * Variety of candy used to decorate is more important than quantity. * Rice Krispie Treats, tinted green, make fun uniquely shaped bushes and trees.
Provided by NcMysteryShopper
Categories Dessert
Time 40m
Yield 1 House
Number Of Ingredients 13
Steps:
- Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan. Add baking soda (it will boil up). Place chopped butter in the bottom of a large mixing bowl and pour the molasses mixture on top. Mix to combine and stir in beaten egg. Gradually add flour. Knead until thoroughly combined, adding additional flour to obtain a stiff dough as needed. Divide in two. Form into rectangle-shaped mounds and cover with plastic wrap and chill.
- Roll dough into 1/4 inch thick rectangles according to the size you need for the templates. Cut out shapes and transfer to lined or prepared or non-stick baking sheets. Bake in a moderate oven 325°F for approximately 20 minutes or until the dough turns a uniform dark golden brown. Remove from oven and let cool completely before removing from sheet pan.
- Royal Icing: Place all ingredients in clean mixing bowl. Using whisk attachment combine ingredients on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer. (Hand held mixer will take few minute longer).
- Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form. Replace mixer on machine, and on low speed, add additional powdered sugar for "cement" used to hold walls up.
- Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
- Icing tip: Caramelize about 1/2-1 cup of sugar use as "superglue" to construct the house. Dries fast and hard. Use the royal icing to cover up the seams and to stick on the candy.
GINGERBREAD CRUMB DUMP CAKE
Presenting the easiest ever holiday dump cake: All you do is dump your ingredients into a pan and put it in the oven. What emerges is a layer of spiced apples blanketed in moist spice cake and a crown of golden, buttery crumb topping.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 9 servings
Number Of Ingredients 10
Steps:
- For the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until it is no longer floury and crumbs form; clump them about the size of large peas. Freeze until firm, at least 10 minutes before using.
- For the dump cake: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch cake pan with cooking spray.
- Fill the prepared pan with the apples and evenly top with the cake mix. Drizzle the melted butter over the top, trying to cover as much of the mix as possible. Evenly sprinkle with the crumb topping. Bake until set and the top is golden brown, about 1 hour 10 minutes.
DAMP JAMAICAN GINGERBREAD (ENGLISH RECIPE)
Kitchengrrl recently requested a recipe which she had eaten in London. How would you like to try a genuine British sticky gingerbread? I use this recipe very often and it always pleases. It is dark and sticky and improves with keeping for up to a week -- I only manage to keep it for a day before I am forced to cut it. The recipe, which comes from one of our most popular cooks, Delia Smith, uses black treacle and golden syrup. These are both produced from cane sugar. I suggest that you substitute dark molasses for the black treacle. For the golden syrup, you may be able to get hold of Tate's golden syrup in some stores, other possibilities are Steen's 100% Pure Cane Syrup and failing this use Light Corn Syrup. Corn Syrup is not the same as the British golden syrup and does not taste quite the same, but the consistency is similar and in any case the flavour of the spices dominates the cake. Muscovado sugar could be used in place of the dark soft brown sugar. Sorry I missed out the temperature first time round!
Provided by Whizz
Categories Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Line a buttered 2lb loaf tin with greaseproof paper and paint the paper with a little melted butter.
- My tin measures 6½ x 3¾ inches at the base and is 3 3/8 inches high.
- Do not use a smaller tin as the mixture rises above the rim of the tin.
- Measure the molasses, syrup, sugar and butter into a saucepan with ½ cup of water, gently heat on a medium/low flame and stir gently until thoroughly melted and blended.
- Don't let it boil!
- If it gets very hot, allow the mixture to cool slightly.
- Sift the flour, and spices into a large bowl.
- Mix the baking soda with the milk and set aside.
- Next add the syrup mixture to the flour and spices, a little at a time and beat vigorously with a wooden spoon until the mixture is smooth with no flour lumps.
- Beat in the eggs a little at a time.
- Add the baking soda and milk.
- Pour the mixture into the tin and bake in the center of oven at 325 F convection (300 F fan assisted) for 1 to 1¼ hours, until it's well risen and firm to the touch.
- Allow to cool for 5 or 10 minutes before turning out onto a cooling rack.
- Once cool, put into a tin for 24 hours then enjoy.
DAMP GINGERBREAD
This is a family favorite!
Provided by Jane Gherardi
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. preheat oven to 350º, grease and flour an 8 or 9 inch square cake pan
- 2. melt the butter with the syrup in a small saucepan (I have successfully substituted other syrups such as maple, or even Log Cabin, all molasses is a bit too strong, but ½ molasses and ½ Lyle's makes a nice rich cake.)
- 3. sift all of the dry ingredients into a large bowl; add the beaten egg and milk and beat well, add the syrup/butter mixture and beat well, the batter will be quite liquid
- 4. pour the batter into the prepared pan and bake 50 - 55 minutes until just done (if it is overcooked, it becomes dry.)
MOIST GINGERBREAD
NICE AND MOIST FOR AFTERNOON TEA
Provided by forret
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Grease an 18 to 20 cm square cake tin and line with greased greaseproof paper
- put marg treacle and syrup into a saucepan heat gently until marg has melted stirring from time to time remove from heat and add milk
- allow to cool for 5 mins and add eggs
- seive the dry ingredients into a bowl then add treacle mix and beat well together
- pour into the prepared cake tin and cook in a very moderate oven for 1 to 1.25 hours at 170c 325f gas mark 3
- turn out of tin and cool on wire rack and keep in airtight tin for 3 days then enjoy
- n be eaten once cooled if you cant wait
DAMP GINGERBREAD
There has been much debate about the title of this recipe. 'Damp' is not the usual adjective to describe a cake, but a recent group of tasters nodded in assent - it does kind of say it. Its texture is quite different from other cakes, so taste some and see what you think.
Categories Afternoon Tea Cake Recipes
Number Of Ingredients 9
Steps:
- First weigh out the syrup into a small saucepan, it helps to place the opened tin in a pan of barely simmering water for 5 minutes to make it easier to pour. Then weigh a saucepan on the scales, and weigh the syrup into it. Then add the butter to the saucepan and melt the two together over a gentle heat. Meanwhile measure the dry ingredients into a bowl, then gradually pour in the syrup mixture, mixing thoroughly. Now beat the egg and milk together in a separate basin then add that bit by bit, again mixing very thoroughly. The cake batter will seem very liquid at this stage but that's quite normal so don't worry, just pour it into the prepared tin and bake near the centre of the oven for about 50 minutes or until the centre is springy. Cool in the tin for 5 minutes before turning out onto a wire tray to cool. When it's cold, cut it into squares and store in an airtight tin.
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- Gingerbread Pastry Cake. You can intend for a combination of scorched fruits, for instance, dried cranberries, sliced figs, or raisins, for the showstopper gingerbread house.
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- The Gingerbread Casserole. The casserole can make a great vacation food souvenir. It can look great when you package it in the master container. When you eat this gingerbread house with the casserole, you get all the tastes in your holiday season.
- The Velvety Cake. Gingerbread can not have an extra holiday compared to this. Its layers can be composed even up to one week. covered, and frigid so you can go before the dessert at the party or dinner.
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- Gingerbread House without Gluten. A mixture of teff flours and millet and the ground grain are the mysteries to a prosperous vegan and gluten-free cake that is as rich and moist as the source.
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