Difference between revisions of "Gingerbread"
m (Reverted edits by AcalaCelre (Talk) to last version by Toast) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (9 intermediate revisions by 3 users not shown) | |||
| Line 1: | Line 1: | ||
| − | == | + | == Description == |
| − | + | Gingerbread <ref>{{cite book|last=Benoit|first=Madame |title=Cooks at Home |year=1987|publisher=Les Éditions Héritage Inc.|isbn=2762558972|pages=217-218}}</ref><ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Gingerbread-Cake |title=Taste of Home |year=2002|pages=41|publisher=Taste of Home|work=}}</ref><ref>{{cite book|last=Crocker|first=Betty |title=Betty Crocker's Cookbook New and Revised Edition |year=1979|publisher=Golden Press/New York Western Publishing Company, Inc.|isbn=78-52003|pages=257}}</ref> is normally in the form of a cake or cookie dessert. | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| + | == Ingredients == | ||
| − | + | * 1/3 cup shortening | |
| − | + | * 1/2 cup sugar | |
| − | + | * 1 egg | |
| − | + | * 3/4 cup water | |
| − | + | * 1/2 cup molasses | |
| − | + | * 1-1/2 cups all-purpose flour | |
| − | + | * 1 teaspoon ground ginger | |
| − | + | * 1/2 teaspoon baking soda | |
| + | * 1/4 teaspoon salt | ||
| + | * Whipped topping | ||
| − | |||
| − | + | == Procedures == | |
| − | + | Combine cream shortening and sugar, beat in egg. Then add in the water and molasses. Finally add the flour, ginger, baking soda and salt; beat well after each addition. Smooth into a greased 8" square (traditional) baking pan. Slide into a 350 degree F oven for ~30 minutes, or until a toothpick comes out clean. | |
| + | (optional) To serve with a whipped cream topping. | ||
| − | |||
| − | + | ==References== | |
| + | <References/> | ||
| − | [[ | + | [[Category:North American cuisine]] |
| − | [[Category: | + | [[Category:Cardamom Recipes]] |
| − | [[Category: | + | [[Category:Clove Recipes]] |
| − | [[Category: | + | [[Category:Dates Recipes]] |
| − | [[Category: | + | [[Category:Egg Recipes]] |
| − | [[Category: | + | [[Category:Estonian cuisine]] |
| − | [[Category: | + | [[Category:Dessert Recipes]] |
| + | [[Category:Estonian cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
| + | [[Category:Wheat flour Recipes]] | ||
| + | [[Category:Honey Recipes]] | ||
| + | [[Category:Maple syrup Recipes]] | ||
| + | [[Category:Molasses Recipes]] | ||
Latest revision as of 16:40, 16 July 2012
Description
Gingerbread [1][2][3] is normally in the form of a cake or cookie dessert.
Ingredients
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 3/4 cup water
- 1/2 cup molasses
- 1-1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Whipped topping
Procedures
Combine cream shortening and sugar, beat in egg. Then add in the water and molasses. Finally add the flour, ginger, baking soda and salt; beat well after each addition. Smooth into a greased 8" square (traditional) baking pan. Slide into a 350 degree F oven for ~30 minutes, or until a toothpick comes out clean. (optional) To serve with a whipped cream topping.
References
- ↑ Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 217-218. ISBN 2762558972.
- ↑ Taste of Home. Taste of Home. 2002. pp. 41. http://www.tasteofhome.com/recipes/Gingerbread-Cake.
- ↑ Crocker, Betty (1979). Betty Crocker's Cookbook New and Revised Edition. Golden Press/New York Western Publishing Company, Inc.. pp. 257. ISBN 78-52003.
