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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning > Gingerbread cookies
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Topic Review (Newest First)
12-08-2012 11:21 PM
bwalker42
Re: Gingerbread cookies

It's not cookies it's the starbucks copycat recipe for gingerbread
This one's next..

1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 teaspoon ground cloves
1 cup white sugar
2 1/4 teaspoons ginger
1 teaspoon baking soda
1 teaspoon orange extract (optional)
1 cup applesauce
frosting
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1/2 teaspoon orange extract
Directions:
1Preheat oven to 350°F Grease and flour a 9-inch loaf pan, or even a square baking pan.
2In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
3In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
4Pour the batter into a loaf pan.
5Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn't come out clean, but a little sticky).
6For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar. Frost the cake when it is completely cooled. Decorate with chopped candied orange peel or candied ginger.
7*Note: This recipe tastes best the next day.
12-03-2012 03:37 PM
bwalker42
Re: Gingerbread cookies

I found several gingerbread crockpot recipe's w/pudding.
One was Paula Dean w/ a box gingerbread making it easier or maybe even better I suppose.

But this is the one I thougt might be the best from scratch otherwise.

So I was thinking of trying this recipe today.


Crockpot gingerbread w/pudding

Ingredients
•1/4 cup butter, softened
•1/4 cup Imperial Granulated Sugar
•1 egg white
•1 teaspoon vanilla extract
•1/2 cup molasses
•1 cup water
•1-1/4 cups all-purpose flour
•3/4 teaspoon baking soda
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground ginger
•1/4 teaspoon salt
•1/4 teaspoon ground allspice
•1/8 teaspoon ground nutmeg
•1/2 cup chopped pecans

TOPPING:
•6 tablespoons brown sugar
•3/4 cup hot water
•2/3 cup butter, melted
Directions
•In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
•Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
•Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.
12-01-2012 07:27 PM
bwalker42
Re: Gingerbread cookies

My grandsons loved the first recipe' I tried, I thought they were pretty good but wanted a little more texture and ginger. Maybe subbing 1/2 c whole wheat flour for 1/2 c all purpose, and adding 1/2 tea bkg powder, and 1/2 tea ginger.

On the other hand, if it aint broke...
The kids liked them.




Gingerbread cookies [1st test recipe.]
Original recipe makes 2 dozen Change Servings
•
2 1/4 cups all-purpose flour
•
2 teaspoons ground ginger
•
1 teaspoon baking soda
•
3/4 teaspoon ground cinnamon
•
1/2 teaspoon ground cloves
•
1/4 teaspoon salt
•
3/4 cup margarine, softened (I used real butter)
•
1 cup white sugar
•
1 egg
•
1 tablespoon water
•
1/4 cup molasses
•
2 tablespoons white sugar
Check All Add to Shopping List
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
G



otoh
maybe I should try to contact the bakery of the ones I miss and see if they will have extreme mercy on me and give me the recipe.

The scones came out pretty good, and low in sugar. High in iron.
The cookies came out pretty good, still not what I am looking for
The bread was excellent as usual,
Bob didn't know what kind of pie he wanted so I made chocolate fudge instead. I put raisins and walnuts on half and coconut on a small portion.
The graham crackers came out nice as well, I will use some for a holiday recipe.
11-30-2012 09:03 PM
Stumble
Re: Gingerbread cookies

Ahh, I thought you were using salted for the first batch, and unsalted for the second... No idea why.

But salted butter has about what I suggested you add anyway, so it should work out. Just please never bake cookies without salt, they tast flat, and not nearly as sweet as they should. It's weird, but salt actually makes sweet things tast sweeter, and bitter things taste less bitter.
11-30-2012 05:42 PM
bwalker42
Re: Gingerbread cookies

Quote:
Originally Posted by Stumble View Post
The rule of thumb is that a stick of salted butter has roughly 1/4 teaspoon of salt per stick. Exact amounts differ between manufacturers.

So in the first recipea you might be a little over salted, but not terrible (1stick=8tbs). The second is weird. Not having any salt in baked goods generally results in them tasting flat and a little off. For the second recipea the molasses will have a little, but far less than I would expect. I would probably add 1/4 teaspoon of salt to it.
With my butter already being salted, I am leaving the salt out of the first recipe, and not adding salt to the second recipe because there is salt already in the butter.
Thank you for the info though, it should come in handy.
11-30-2012 05:40 PM
bwalker42
Re: Gingerbread cookies

Quote:
Originally Posted by CaptTony View Post
Let us know how the gingerbread cookies turn out. I've been looking for a good recipe.
The dough is resting and I am about to make some bread, a pie, and homemade graham crackers too.

I substituted 1 cup whole wheat flour for one cup organic unbleached all purpose flour.

And as soon as the gingerbread cookies and gingerbread scones are done, I will give you my opinion. I'm hoping too.
11-30-2012 05:06 PM
Stumble
Re: Gingerbread cookies

The rule of thumb is that a stick of salted butter has roughly 1/4 teaspoon of salt per stick. Exact amounts differ between manufacturers.

So in the first recipea you might be a little over salted, but not terrible (1stick=8tbs). The second is weird. Not having any salt in baked goods generally results in them tasting flat and a little off. For the second recipea the molasses will have a little, but far less than I would expect. I would probably add 1/4 teaspoon of salt to it.
11-30-2012 04:09 PM
CaptTony Let us know how the gingerbread cookies turn out. I've been looking for a good recipe.
11-30-2012 02:07 PM
bwalker42
Re: Gingerbread cookies

I am also using organic unbleached flour.
11-30-2012 01:57 PM
bwalker42
Re: Gingerbread cookies

Quote:
Originally Posted by Capnblu View Post
Are you using special butter?
No,
I have omitted the salt on the cookie recipe because I am using salted butter.
The second recipe does not call for salt so I guess we will see.
My preference is Organic butter.

And in the words of Julia Childs;
"You must start with the freshest ingredients!"
So my butter is fresh!!
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