Gingerbread Cookbook

By Gooseberry Patch

Get a style of Gooseberry Patch during this number of over 20 favourite gingerbread recipes! In Gooseberry Patch Gingerbread we've rounded up every kind of cookie jar favorites, from Grandma's Gingersnaps to wafer-thin Moravian Spice Crisps to the Easiest-Ever Gingerbread Boys.

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Brown sugar, packed 1/2 c. butter, softened 1 egg 1 c. molasses 2-1/2 c. all-purpose flour 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1 T. flooring ginger 1 c. scorching water 8-oz. box frozen whipped topping, thawed Garnish: four 1. 4-oz. toffee sweet bars, chopped With an electrical mixer on low velocity, progressively beat brown sugar into butter until eventually mild and fluffy. upload egg and molasses, beating good. mix dry materials; upload to butter combination alternately with water, beating at low velocity until eventually mixed.

Makes 10 servings. Vanilla Custard: 1-1/3 c. sugar 2/3 c. all-purpose flour 1/2 t. salt 5 c. milk 6 egg yolks, overwhelmed 1 T. vanilla extract Combine sugar, flour and salt in a heavy saucepan; whisk in milk. prepare dinner over medium warmth, stirring regularly, till thickened and bubbly. progressively stir one-quarter of scorching mix into egg yolks; upload yolks to closing scorching mix, stirring continuously. prepare dinner and stir over medium warmth for three mins. get rid of from warmth; upload vanilla. Cool to room temperature.

Cinnamon Garnish: extra sugar Blend butter and sugar in a wide blending bowl; upload egg, mixing until eventually fluffy. combine in molasses and ginger; put aside. mix flour, baking soda, salt and cinnamon in one other blending bowl; stir into butter combination. form dough into one-inch balls; roll in more sugar and set up on calmly greased baking sheets. Bake at 350 levels for 10 to twelve mins. Cool on twine racks. Makes approximately four dozen. Ginger is available in a number of various forms…ground, crystallized and clean.

Baking soda 1/2 c. butter, softened 1 c. brown sugar, packed 2 eggs, overwhelmed 2 c. all-purpose flour 1 T. baking powder 1 t. cinnamon 1/4 t. flooring ginger 1/4 t. floor cloves Garnish: Powdered Sugar Glaze (see Frostings & Sauces bankruptcy) Bring molasses and water to a boil in a small saucepan; stir in baking soda. Cool. Beat butter, brown sugar and eggs in a medium bowl; put aside. mix flour, baking powder and spices in one other bowl; beat one-half at a time, alternately with molasses mix, into butter combination till good combined.

Pkg. cream cheese, softened 6 T. cream of coconut 3 T. sugar 1 c. sweetened flaked coconut, toasted and divided 1/4 c. crystallized ginger, chopped 9-inch pie crust, baked 2 papayas, peeled and thinly sliced 1/2 c. apricot preserves Beat cream cheese with an electrical mixer on low velocity till gentle. upload cream of coconut, sugar, 3/4 cup coconut and ginger. unfold combination in pie crust. manage papaya slices on best. In a small saucepan, warmth preserves over low warmth, stirring till melted; brush over papaya slices.

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