Romanian Gingerbread Recipes

OLD FASHIONED GINGERBREAD CAKE

Steps:

• Preheat oven to 350 F
• Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
• Sift together dry ingredients in a large bowl.
• Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
• Add the boiling water.
• Beat for another two minutes and turn into prepared pan.
• Bake 50-55 minutes, or until cake springs back when lightly touched.

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.

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.

SLOVAK EASTER PASKA BREAD

Steps:

• Gather the ingredients.
• Grease 3 (7 x 3-inch) round bread pans and set aside.
• In a small saucepan, heat 2 cups milk, 1/2 cup sugar, salt, and butter over low heat until butter melts and sugar dissolves. Cool to lukewarm (no hotter than 110 F) and set aside.
• Dissolve yeast and 1 tablespoon sugar in warm water placed in a mixing bowl or stand mixer bowl that has been warmed. Let proof for 5 minutes.
• Add eggs, reserved milk mixture, and 4 1/2 cups of the flour. With the dough hook attachment, mix on speed 2 for 1 minute.
• Continue mixing on speed 2, and add remaining flour 1/2 cup at a time and mix about 2 minutes or until dough clings to hook and cleans sides of the bowl.
• Continue mixing 2 minutes longer or until dough is smooth and elastic. It will be sticky to the touch.
• Place dough in greased bowl, turning to grease top. Cover and let rise in warm place about 1 to 2 hours or until doubled.
• Punch down dough and divide into thirds, reserving a small piece of dough from each to make decorations.
• Shape each third piece of dough into a round loaf in the prepared pans. Using reserved dough, decorate with a cross in center or braids around the edge.
• Cover and let rise in warm place 1 to 2 hours or until doubled.
• Pre heat oven to 350 F. Gently brush tops of risen dough with milk or beaten egg yolk.
• Bake 40 minutes or until golden brown and an instant-read thermometer registers 190 F.
• Remove from pans immediately and cool on wire rack.
• Serve during your Easter dinner and enjoy!

ROMANIAN GINGERBREAD

Steps:

• Mix ingredients together well; knead lightly on floured board for a few minutes, adding flour if necessary but trying to keep dough as soft as possible.
• Put in a bowl and let rest overnight or at least several hours.
• Roll out small portions at a time, to 1/8 inch thickness.
• Cut with cookie cutter in any shape desired.
• Bake in well greased pans at 350° or 375°.
• May be decorated like gingerbread cookies.