Grandmas Old Fashioned Gingerbread Food

OLD-FASHIONED MOLASSES COOKIES

Steps:

• Combine butter, brown sugar, shortening, molasses and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda, cinnamon, ginger, cloves and salt; beat at low speed until well mixed.
• Divide dough in half; wrap each half in plastic food wrap. Refrigerate 1-2 hours or until firm.
• Heat oven to 375°F.
• Working with one-half of dough at a time, shape dough into 1 1/2-inch balls. Roll balls in granulated sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 2 1/2-inch diameter with bottom of glass. Bake 8-11 minutes or until set.

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

GRANDMOTHER'S GINGERBREAD RECIPE

Steps:

• Place Wesson Oil in a medium sized mixing bowl.
• Add sugar.
• Cream oil and sugar together with mixer
• Add molasses. Mix together.
• Add flour. Mix together.
• Add milk. Mix together.
• Beat egg and add to mixture.
• Add cinnamon.
• Add ginger.
• Mix until well combined.
• Grease and flour a 9-inch square baking pan.
• Pour batter into pan. Spread out evenly.
• Bake at 350F degrees for 35-45 minutes until done.
• Remove from oven when done. Place on wire rack, cool 15 minutes.
• Turn out of pan and continue to cool on wire rack.
• Enjoy

FAVORITE OLD FASHIONED GINGERBREAD

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.

MARY BERRY'S GRANNY'S GINGERBREAD

Steps:

• 1. You will need a 23 x 30cm (9 x 12in) traybake tin lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4. 2. Measure the flour, bicarbonate, ginger and mixed spice into a large bowl. 3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little. 4. Pour the mixture from the saucepan into the bowl of dry ingredients. Add the beaten egg and beat with a wooden spoon until combined. Gradually add the milk, beating to make a smooth batter. 5. Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch. Cut into 24 pieces to serve. Wrapped tightly, this keeps for up to a week. Prepare ahead: Can be made a day ahead. Freezes well. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:

OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES

Steps:

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Set aside.
• In a large bowl, whisk together sugar, ginger, nutmeg, cinnamon, salt, and baking soda.
• Add softened butter, evaporated milk, and molasses. With an electric mixer, start on the lowest speed so that the liquid doesn't splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth.
• With the mixer on low speed, gradually add 4 cups of flour (one cup at a time), mixing until the flour is incorporated.
• The dough should be stiff enough to handle without sticking to your fingers, so if it's still too wet and sticky, add additional flour (½ cup at a time), just until a fairly stiff dough comes together.
• When the dough is smooth, roll it out to ½-inch thickness on a very well-floured surface.
• Use a 2 ½-inch round biscuit cutter (or other cookie cutter) to cut the dough into round shapes. Continue to add as much flour as necessary to the dough, the rolling pin, and the cookie cutters to prevent the dough from sticking. Place shapes onto prepared baking sheets.
• Bake for 10-12 minutes, or until slightly golden brown but still soft. Make sure that you don't bake them for too long or they will become hard and crispy. To maintain the soft, chewy, cake-like texture, pull them out of the often while they're still soft and let them firm up slightly while they cool.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

OLD FASHIONED GINGERBREAD COOKIES

Steps:

• Combine first four ingredients in large bowl.
• Add eggs.
• Mix dry ingredients together and add to wet.
• Mix well.
• Cover and refrigerate overnight.
• Roll dough out on Pam (or other non-stick cooking spray) covered surface (I roll mine out thick,I like a thicker cookie) Cut with desired shapes.
• Bake at 350 degrees for 10 minutes.
• These cookies freeze well and are softer and more flavorful after freezing.

GRANDMA BROWN'S GINGERBREAD

Steps:

• Grease well either a 9 x 13 baking pan or two 9-inch round pans.
• Cut a piece of parchment or waxed paper to fit bottom of pan.
• Cream sugar and shortening together.
• Mix dry ingredients together.
• Add the molasses and boiling water to the sugar and shortening mixture, then slowly add dry ingredients to this mixture; mixing well between each addition.
• Beat eggs well.
• Add into mixture last.
• Pour into prepared pan (s).
• Bake at 350° or until toothpick inserted in center comes out clean (it should take 20 minutes, but can take as long as 35 minutes).
• Best when served warm with fresh whipped cream, but delicious any time.