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© St. Petersburg Times, published December 23, 2001
Ground ginger gives gingerbread cookies their spice. A little hot, a little sweet, gingerbread is a favorite at Christmas time.
It's not just little men, women and children, decorated with icing and candy, that are perfect foils for ginger. Cakes, even coffee, also benefit from the ancient spice.
Some gingerbread recipes specifically call for unsulfured molasses, which is mostly what is sold in grocery stores. Sulfured molasses has sulfur dioxide added as preservative.
Unsulfured molasses has a stronger flavor than sulfured and is not as sweet. The unsulfured variety is good for all varieties of gingerbread.
6 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter
1 cup dark brown sugar
4 teaspoons ginger
4 teaspoons cinnamon
11/2 teaspoons cloves
11/2 teaspoons salt
1 teaspoon finely ground pepper
2 eggs
1 cup unsulfured molasses
Cream butter and brown sugar until fluffy. Mix in spices, salt and pepper, then eggs and molasses. Add flour, baking soda and baking powder, mixing on low speed. Chill at least 1 hour.
Heat oven to 350 degrees. On a floured surface, roll out dough 1/8-inch thick. Cut into desired shapes. Bake 8-10 minutes on greased baking sheets until crisp but not darkened. Cool and decorate.
Source: Martha Stewart Living magazine.
8 tablespoons butter (1 stick)
21/4 cups flour
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup dark brown sugar
1 cup unsulfured molasses
1 teaspoon ginger
2 eggs
Heat oven to 350 degrees. Spray 9- by 12-inch pan with nonstick spray. In a bowl, combine boiling water and baking soda; set aside.
In a large bowl, cream butter and brown sugar. Beat in molasses and ginger, baking soda mixture, flour, spices, salt and baking powder. Beat in eggs.
Pour batter into prepared pan: bake until a toothpick inserted in the middle comes out clean, 30-35 minutes. Dust with confectioners sugar or serve with whipped cream.
Source: Martha Stewart Living.
1/2 cup molasses
1/4 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
6 cups hot brewed coffee
1 cup half-and-half cream
1 teaspoon ground cloves
1-1/2 cups sweetened whipped cream
In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes. Add about 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves. Makes 6 cups.
Source: www.allrecipes.com.
3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine
1-1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
1 11-ounce package butterscotch morsels
Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 41/2 dozen cookies.
Source: www.allrecipes.com.
3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil
In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
In a medium bowl whisk together milk, egg whites and molasses. Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake. Brown on both sides and serve hot with syrup. Serves 8-10.
Source: www.allrecipes.com.