Grandmothers Gingerbread Recipes

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

GRANDMOTHER'S GINGERBREAD

Steps:

• Cream shortening & sugar together.
• Mix in the other ingredients.
• Pour into a well greased 9x13 pan.
• Bake at 350 for 30-35 minutes, or until it starts to pull away from the edges and a toothpick comes out clean.

GRANDMOTHER ADA'S GINGERBREAD-MY FATHER'S FAVORITE

Steps:

• Preheat oven to 350 degrees. Cream butter and sugar. Add beaten egg and molasses, mixing well.
• Sift dry ingredients and add to the first mixture. Mix slightly.
• Add hot water and beat until smooth.
• Pour into lightly greased pan (I use butter). Bake in preheated 350 degree oven for 30 - 40 minutes.
• This is best served still warm with butter. We usually sliced it open like a biscuit and put butter in the middle to melt. (If daddy had known how microwaves would have made it easy to heat up the gingerbread after it was cold, he probably would have owned a microwave before the 1990s, and he could have eaten the whole pan hot with butter melting on it just as if it were right from the oven.)

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.

GINGERBREAD- GRANDMA'S

Steps:

• Preheat oven to 375 degrees. Prepare muffin tins (either butter them or use paper liners) for 24 muffins.
• Cream together shortening and sugar.
• Beat in egg, then molasses.
• The original recipe says to sift dry ingredients but today I simply stir together the flour, salt, soda, and spices.
• Mix together molasses mixture and dry ingredients.
• Gradually add hot water, mixing until smooth.
• Fill each muffin cup 2/3 cup full of batter.
• Bake for 20-25 minutes.
• Serve warm plain or with whipped cream.

GRANDMA'S GINGERBREAD PANCAKES

Steps:

• Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

GINGERBREAD

Steps:

• Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

GRANDMA'S SPICED GINGERBREAD ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray, set a piece of waxed paper on top, and spray wax paper.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
• Beat egg yolks at high speed in a second bowl until thick and creamy, about 5 minutes. Stir in molasses and melted butter. Fold in egg whites.
• Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a bowl. Sift onto the batter and carefully fold in. Spread batter onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center of the sheet comes out clean, 8 to 10 minutes.
• Dust a kitchen towel with powdered sugar. Invert cake onto the towel. Pull off waxed paper and carefully roll up cake up using the towel. Allow to cool seam side down, about 30 minutes.
• Meanwhile, make the spiced cream. Combine heavy cream, powdered sugar, cinnamon, vanilla extract, and cloves in a bowl. Beat with an electric mixer until cream has the consistency of frosting.
• Carefully unroll the cake and spread 1/2 of the spiced cream on top. Roll cake roll back up, without the towel, and spread remaining cream around the top and sides of the cake roll.