When learning how to make gingerbread, you might be talking about many recipes. Everything from crunchy and soft ginger cookies to bread pudding and cake are referred to as gingerbread. Here I want to eliminate the cookies, cakes, muffins, etc. and stick to what I consider gingerbreads. You will be able to find those other recipes in their special sections of this website.
Different forms of gingerbread have been around for centuries. Many of these old fashioned recipes have been around since the eighteenth century. The slightly sweet peppery flavor of ginger makes wonderful breads, cakes, cookies and candies as well as entrée dishes. The fragrance of fresh homemade gingerbread regularly radiated from cooks’ kitchens. Unfortunately, it is not as common in today’s world.
Dried ground ginger was one of those common spices always found in Mom’s kitchen and then in mine. It was only natural for me to learn how to make gingerbread when I was young. Since that time, many recipes have been created for this bread. It is also possible that many of these recipes were brought here by people arriving from other countries.
Since my early learning days (I am still learning.) I have learned how to make gingerbread with other forms of this wonderful spice. I often use dried ginger boiled in my spice tea or in dishes when I cook for longer periods. Candied ginger or crystallized ginger is called for in some of my recipes. To me this gives a milder flavor to the recipe.
My favorite form of ginger above all is fresh ginger. I love the stronger pepper taste when it is fresh and I use it in almost all entrees. Since I learned how to make gingerbread, sometimes I replace other forms with grated fresh. At first, I was surprised at how I loved the fresh in cakes, cookies and gingerbread. If you love the taste of ginger, do not be afraid to try the fresh in different recipes like the bread.
I have so many what I call “basic” gingerbread recipes. I cannot say I like one so much more than others; all are good. Most contain basically the same ingredients, maybe a little more or less of some things like eggs. Some are made with boiling water, hot water or cold water and some made with milk, sour milk or buttermilk. All seem to have a lot of flavorful spices and most contain molasses. The first 4 recipes are a few of my basic ones.
Learn how to make gingerbread flavored with Kahlua and served with Key lime sauce.
Preheat oven to 325F degrees; grease and flour baking pan (9X13 inches).
Beat butter in mixing bowl with mixer until creamy; gradually beat in sugar.
Add egg to butter mixture; beat until well blended.
Add the flour and the next 9 ingredients; beat on medium speed until blended.
Spread batter in prepared pan; bake 35 minutes until pick comes out clean.
Cool to room temperature; cut in triangles.
Serve with Key Lime Curd and whipped cream; serves 12.
Key Lime Curd
Combine first 3 ingredients of curd and rind in heavy saucepan.
Cook over medium heat stirring constantly until butter melts.
Gradually stir in A FOURTH of the hot mixture into eggs.
Add egg mixture into the remaining hot mixture in the saucepan.
Cook and stir over low heat until thickened enough to coat a spoon.
Remove from heat and cool; cover and chill at least 2 hours.
Learn how to make gingerbread with delicious butterscotch pear sauce.
Preheat oven to 325F degrees; grease and flour baking pan (9 Inches square).
Combine all ingredients EXCEPT pear sauce in large mixing bowl.
Beat on low speed of mixer to combine ingredients; INCREASE to medium.
Beat for 3 minutes until well blended scraping sides of bowl occasionally.
Pour batter into prepared pan; bake 50 minutes until pick comes out clean.
Butterscotch Pear Sauce
Combine brown sugar, corn syrup, butter and half and half in heavy saucepan.
Cook over low heat 5 minutes stirring occasionally.
Stir in lemon peel and pears; heat thoroughly and serve with gingerbread.
Learn how to make gingerbread with basic recipe using hot water.
Preheat oven to 350F degrees; grease and lightly flour 9 inch pan.
Cream butter; gradually beat in sugar on medium speed until light and fluffy.
Ass egg and molasses; beat until well blended.
In another bowl combine flour, soda, salt, cinnamon, cloves and ginger.
Add flour mixture alternately with water to creamed mixture.
NOTE: After each addition to creamed mixture beat well to blend.
Pour batter into prepared pan; bake 35 to 40 minutes until pick comes out clean.
Serve warm or cold with a dollop of whipped cream; serves 9.
Learn how to make gingerbread with buttermilk in the recipe.
Preheat oven to 350F degrees; grease and flour 9 or 10 inch baking pan.
Beat egg WHITES until stiff peaks form; set aside.
Cream shortening and sugar until fluffy; beat in molasses, egg YOLKS and ginger.
In another bowl stir together buttermilk and soda; add to the creamed mixture.
Add flour to mixture and mix well; fold in beaten egg whites.
Dump batter into prepared pan; bake for 45 minutes until pick comes out clean.
Learn how to make gingerbread with a basic recipe using boiling water.
Preheat oven to 350F degrees; grease and flour baking pan (8X12 inches)
Combine spices, molasses, oil, eggs and sugar in large mixing bowl; beat well.
Dissolve soda in 2 tablespoons hot water; add and blend into mixture.
Stir flour into the mixture; add boiling water; beat quickly and lightly.
Pour batter into prepared pan; bake 30 to 35 minutes until pick is clean.
Learn how to make gingerbread with a basic recipe including sour milk.
NOTE: Years ago cooks saved the older soured milk for cooking. Today it is hard to get because the pasteurized milk does not “sour” like the raw milk use to. You can use buttermilk instead of sour milk.
Preheat oven to 375F degrees; grease baking pan (9X13 inches).
Combine and mix eggs, sugar, shortening and molasses in a large mixing bowl.
In another bowl sift together flour, baking soda, ginger, cinnamon and salt.
Add flour mixture alternately with sour milk to egg mixture; blend well.
Pour into prepared pan; bake 40 to 45 minutes.
Learn how to make gingerbread with the great flavor of fresh grated ginger.
Preheat oven to 350F degrees; grease baking pan (9X13 inches).
Beat butter in mixing bowl until creamy; gradually add sugar beating well.
Add egg and molasses beating until well blended.
In another bowl combine flour and next 5 ingredients.
Add flour mixture to creamed mixture alternating with hot water.
Beat on low speed of mixer until blended and smooth.
Pour batter into prepared pan; bake 40 minutes until pick comes out clean.
Cool in pan 10 minutes; remove from pan and cool completely on rack.
Learn how to make gingerbread with hot coffee and frosting over the hot bread.
Preheat oven to 350F degrees; grease 8 inch square baking pan.
Melt shortening in hot coffee; set aside.
Beat eggs, sugar and molasses, add shortening and coffee mixture.
Sift flour, baking powder and ginger; mix into egg mixture until blended.
Spread batter into prepared pan (Should be ½ inch deep); bake 25 minutes.
FOR FROSTING combine powdered sugar, cream and vanilla until smooth.
Spread over the hot baked gingerbread; cool to warm and serve.
Makes 9 servings.
Learn how to make gingerbread with the added flavor of coconut.
Preheat oven to 350F degrees; grease shallow pan (8 inches).
Cream butter and sugar; add remaining ingredients in the order listed.
Place batter in prepared pan; bake 30 to 35 minutes.
Cut in squares and serve with whipped cream; serves 6 to 8.
Learn how to make gingerbread in a tube pan with flavorful lemon sauce.
Preheat oven to 350F degrees; coat inside 6 CUP TUBE PAN with nonstick spray.
In mixing bowl stir together flour, baking powder, ginger and baking powder.
Add to the bowl the ginger, baking soda, cinnamon and nutmeg; set aside.
In a small bowl combine brown sugar, molasses, oil and ¾ cup of water.
Stir the molasses mixture into the flour mixture just until blended.
Quickly pour batter into prepared pan; bake 35 to 40 minutes.
Cool in pan 10 minutes; remove to wire rack to cool to warm.
Dust gingerbread with powdered sugar.
FOR SAUCE combine sugar, cornstarch and lemon peel in small saucepan.
Add 1 cup water; cook and stir until bubbly and mixture thickens.
Cook 2 minutes longer; stir in the lemon juice.
Serve sauce with warm gingerbread; serves 12.
Learn how to make gingerbread with pumpkin.
Preheat oven to 350F degrees; grease and flour baking pan (9X13 inches).
Beat all ingredients in a large mixing bowl on low speed for 30 seconds.
Beat on medium speed 3 minutes scraping sides of bowl occasionally.
Pour into prepared pan; bake 50 minutes until pick comes out clean.
Makes 16 servings.
Learn how to make gingerbread in the microwave.
In a small mixing bowl combine flour, baking powder, ginger and cinnamon.
In another mixing bowl beat butter on medium speed for 30 seconds.
Add the brown sugar and beat until fluffy; add egg YOLKS and molasses.
Beat mixture until well combined.
Add the flour mixture and milk alternately to the beaten mixture.
Beat just until well combined; set aside.
With clean beaters beat egg WHITES in mixing bowl until stiff peaks form; set aside.
Place pie filling, water and lemon juice in shallow microwave baking dish (8X8).
Cook uncovered on HIGH 4 to 5 minutes until hot and bubbly stirring one time.
Fold beaten egg whites into batter; spoon batter on top of pie filling.
Cook uncovered on HIGH 9 to 13 minutes or until done.
NOTE: Give the dish a quarter turn every 3 minutes. Scratch the surface with a wooden pick to check for doneness. If done a cooked texture will appear under the surface.
Serve warm; serves 8.
Learn how to make gingerbread with yeast.
Combine yeast with warm water in measuring cup; let stand 5 minutes.
Combine milk and next 3 ingredients in a small saucepan.
Heat mixture over low until butter melts stirring occasionally; cool to 115F degrees.
Combine the yeast mixture, milk mixture, 1 egg and 1 CUP of the flour in mixing bowl.
Add the graham crumbs, cinnamon, cloves and ginger; beat on medium speed until smooth.
Gradually stir in the 2 remaining CUPS of flour.
Cover dough and let rise in a warm place until double in bulk about 1 hour.
Punch dough down and divide into 6 parts; set 5 parts aside.
Shape THREE FOURTHS of 1 part into an oblong shape about 5 inches long.
Place oblong shape on lightly greased cookie sheet.
Cut a lengthwise slit halfway through bottom to form legs.
Divide REMAINING ONE FOURTH into 3 equal parts.
Shape 1 part into a HEAD and 2 parts into 2 ARMS; press to attach to body.
Gently press raisins into dough for EYES and BUTTONS; repeat with remaining parts.
Cover and let rise in warm place 40 minutes; PREHEAT OVEN TO 350F degrees.
Gently brush with beaten egg; bake 15 minutes until golden brown.
Cool on wire racks; makes 6 gingerbread men.