Gingerbreadwithbisquick Recipes

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.

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.

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.

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.

THE BEST GINGERBREAD COOKIES

Steps:

• For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
• Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
• Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
• For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.