Angel Gingerbread Recipes

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FAVORITE OLD FASHIONED GINGERBREAD



Favorite Old Fashioned Gingerbread image

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

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

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

ANGEL GINGERBREAD



Angel Gingerbread image

this recipe comes from "The Time reader's book of recipes" 1949, given me by my grandmother when i was a young teen. it is a particularly good gingerbread, submitted originally by Mrs. E. J. Hutchinson of ME

Provided by Charlotte Gunther

Categories     Cakes

Time 45m

Number Of Ingredients 11

1 c sifted flour
1 tsp baking soda
1/2 tsp ginger
1/4 tsp cinnamon, ground
1/4 tsp cloves, ground
1/4 tsp salt
1/2 c shortening
1/2 c sugar
1/4 c molasses
1 egg
1/2 c boiling water

Steps:

  • 1. Sift flour. Measure. Sift again with soda, spices and salt.
  • 2. Cream shortening until soft. Beat in sugar and molasses with rotary egg beater until well blended. Add egg. Beat well. Add flour. Mix well.
  • 3. Add boiling water. Stir until well blended. Bake in greased waxed paper lined 8-inch square pan in moderate oven (350) for 30 minutes or until done. Makes 12 squares.
  • 4. "This is even more heavenly with whipped cream."

GINGERBREAD ANGELS



Gingerbread Angels image

When it comes to gingerbread, I almost always find that the allspice and cloves overpower the ginger flavor. To remedy that imbalance, I created a cookie with a double dose of ginger (ground and crystallized) and a little bit of cinnamon. And although the traditional cut for gingerbread is fat, sturdy men, I thought the lightness of angel wings seemed more appropriate for these delicate cookies.

Provided by Damon Lee Fowler

Yield Makes 6 dozen 3-inch cookies

Number Of Ingredients 15

6 cups all purpose flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/2 cup coarsely chopped crystallized ginger (about 3 ounces)
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1/4 cup mild-flavored (light) molasses
1/4 cup fresh orange juice
2 teaspoons finely grated orange peel
1 egg white, beaten with 1 tablespoon water (for glaze; optional)
Raw sugar and/or colored sugar (optional)

Steps:

  • Whisk flour, ground ginger, cinnamon, soda, and salt in large bowl. Place crystallized ginger in mini processor; add 1 tablespoon flour mixture and blend until ginger is very finely chopped. Using electric mixer, beat butter in another large bowl until smooth. Add 1 cup sugar and 1/2 cup brown sugar; beat until light and fluffy. Beat in eggs, 1 at a time. Beat in molasses, orange juice, and orange peel (batter may look curdled). Beat in crystallized ginger mixture. Blend in remaining flour-spice mixture. Gather dough together. Flatten into disk. Wrap in plastic; chill at least 4 hours.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment. Divide dough into 4 portions; shape each into round. Chill 3 rounds. Roll out remaining dough round on floured work surface to generous 1/8-inch thickness. Using floured angel-shaped cookie cutter, cut out cookies. Gather dough scraps and reroll to generous 1/8-inch thickness; cut out more cookies. Using spatula, transfer cookies to sheets, spacing 1 inch apart. Brush cookies with glaze, then sprinkle with raw sugar and/or colored sugar, if desired.
  • Bake cookies until golden, reversing sheets after 7 minutes, about 14 minutes total. Let stand 2 minutes; transfer to racks to cool. Repeat with remaining dough, cooling baking sheets between batches. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container.

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