Gingerbread Bisquick Recipes

BISQUICK GINGERBREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease 8 inch square baking pan. Mix all dry ingredients together and set aside. Beat eggs and milk together. Melt shorting or butter and add to egg mixture. Add molasses and beat well. Pour into greased baking pan. Bake 40 minutes in 350 degrees oven. Slice into 2 inch squares.

GINGERBREAD WEDGES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In large bowl, stir gingerbread ingredients until soft dough forms. On surface dusted with Bisquick mix, roll dough in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
• Bake 13 to 15 minutes or until set and starting to brown.
• Meanwhile, in small bowl, mix powdered sugar, butter and lemon peel with spoon. Stir in lemon juice until glaze is smooth enough to drizzle. Drizzle glaze over wedges. Carefully separate wedges. Serve warm.

SAUCY APPLE GINGERBREAD

Steps:

• Heat oven to 350°. Mix melted butter, 1/2 cup brown sugar and the pie filling. Spoon into ungreased square pan, 9x9x2 inches. Place in oven while making batter.
• Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour over warm apple filling.
• Bake 34 to 38 minutes or until toothpick inserted in center of gingerbread comes out clean and top is cracked. Spoon into bowls; serve warm.

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.

GINGERBREAD BOY PANCAKES

Steps:

• In large bowl, stir all pancake ingredients with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
• Using 3 1/2 to 4-inch gingerbread boy or girl cookie cutter, cut one shape from each warm pancake. Decorate as desired using icing and candies.

OLD-FASHIONED GINGERBREAD

Steps:

• Heat oven to 325°F. Grease and flour bottom and sides of square pan, 9x9x2 inches.
• Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

GINGERBREAD (WITH BISQUICK)

Steps:

• Preheat oven to 350°F.
• Spray a 4x6 loaf pan with Bakers Joy or grease and flour.
• In a large bowl mix Bisquick, sugar, cinnamon, ginger and cloves.
• In a separate bowl combine water, egg and molasses.
• Stir 1/2 egg mixture in Bisquick mixture and beat for 2 minutes.
• Add remaining egg mixture and beat for 1 more minute.
• Pour into prepared pan.
• Bake for 40 minutes.
• Serve slightly warm with whipped cream.