Steens Gingerbread Recipes

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.

GINGERBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
• Next, add egg and molasses and mix well.
• In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
• Add dry ingredients to wet ingredients and mix until well combined.
• Form or scoop balls of dough that are slightly smaller than a golf ball. Place them on a baking sheet approximately 2" to 3" apart to allow room for cookies to spread.
• Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.

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 CARAMELS

Steps:

• Line bottom and sides of an 8 or 9-inch square baking pan with parchment paper, then lightly oil parchment. (Related: Kitchen Tip: Lining Pans with Parchment)
• Bring cream and butter to a simmer in a small saucepan, then remove from heat and set aside.
• Pre-measure the spices and salt out into a small bowl. Pre-measure the vanilla into another small bowl. You will need to access these ingredients very quickly at the end of the recipe.
• Combine the sugar, molasses, and water in a 4 to 5-quart heavy saucepan over medium high heat.
• Boil, without stirring but gently swirling pan, until all of the sugar has dissolved and the mixture is a deep amber color.
• Turn heat to low. Carefully stir in cream mixture (mixture will bubble up).
• Return heat to medium to medium-high and simmer, stirring frequently, until caramel temperature registers no higher than 248°F on thermometer, 10 to 15 minutes.
• Turn off the heat and immediately whisk in the vanilla, salt and spices. Pour into baking pan.
• Once the mixture has cooled slightly but is still tacky to the touch, sprinkle the tops very lightly with additional sea salt, if desired.
• Then, allow the caramels to completely cool before cutting.
• Remove caramels from pan and cut into 1 inch pieces.

LAURIE COLWIN'S GINGERBREAD

Steps:

• Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
• Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
• Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
• Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.

LOUISIANA GINGERBREAD (STAGE PLANKS OR MULE BELLIES)

Steps:

• Heat oven to 400 degrees. Butter a rimmed sheet pan and line it with buttered parchment paper. In a small pan, melt molasses, shortening and ginger together over low heat. Transfer to mixer and mix at medium speed until well blended and slightly cooled, about 3 minutes. Mix in sugar.
• Dissolve baking soda in a tablespoon of hot water and mix into molasses mixture. Working in alternating batches and mixing well after each addition, mix in buttermilk and flour; batter should be quite stiff, not runny. Add more flour a tablespoon at a time, if needed.
• Spread batter evenly in prepared pan. Bake in lower third of oven 10 to 12 minutes, until risen and firm. Cool in pan on rack. Cut into rectangles or use cookie cutters to make shapes.

STEEN'S GINGERBREAD

Steps:

• 1. Cream the shortening and sugar until fluffy.
• 2. Add eggs, sifted all purpose flour, baking powder, soda, salt, ginger, cinnamon and cloves alternately with the Steen Syrup and water.
• 3. Beat enough to mix thoroughly, pour into a well-greased 9x13 pan and bake at 350 degrees for 40 to 45 minutes