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Gingerbread Mix and Recipes to use it

Gingerbread Mix and Recipes to use it
By Pat Lawson on Wednesday, November 20, 2013 at 4:37pm

Another Dry Mix w/accompanying recipes. Gingerbread! Perfect for this time of year. Homemade Gingerbread Mix (makes 12 cups)
8 c. flour 3 tsp. salt
1 1/2 c. sugar 2 tsp. baking soda
2 Tbsp. baking powder 1 tsp. cloves
2 Tbsp. ginger 3 Tbsp. cinnamon
2 c. shortening
Lightly spoon flour into measuring cup & level off. In very large (4 qt.) bowl, combine all ingredients except shortening & mix well. Using pastry blender, fork, or pulsing in food processor, cut in shortening until mixture resembles coarse crumbs. Store in tightly covered container in refrigerator up to two months or in freezer up to 6 months. Remove from refrigerator or freezer 1 hour before using. To measure, lightly spoon into measuring cup & level off.
Gingerbread Pancakes
1 c. milk
1/4 c. molasses
1 egg
2 1/2 c. gingerbread mix
Heat griddle or skillet until hot. In large bowl, combine milk, molasses & egg and blend well. Lightly spoon gingerbread mix into measuring cup & level off. Add gingerbread mix, stir just until dry ingredients are moistened. Lightly grease griddle/skillet with oil or cooking spray. For each pancake, pour scant 1/4 c. batter onto griddle/skillet. Cook 1-2 minutes turning/flipping when edges look cooked and bubbles begin to break on surface. Continue to cook 1-2 minutes or until deep golden brown. Serve with warm applesauce or syrup. Makes about 10 4-inch pancakes
Gingerbread Cutout Cookies
2 1/2 c. gingerbread mix
1/3 c. molasses
1 egg
Lightly spoon gingerbread mix into measuring cup & level off. In medium bowl, combine gingerbread mix, molasses and egg. Mix well. Cover, refrigerate dough 1-2 hours for easier handling. Heat oven to 375. On lightly floured surface, roll our dough to 1/8 inch thick cake.
9 servings.
Blueberry Gingerbread Muffins
Muffins
2 1/2 c. gingerbread mix
1 egg
1/3 c. water
1 c. fresh or 1/4 c. frozen blueberries
1/3 c. molasses

Topping
3 Tbsp. quick cooking rolled oats
2 Tbsp. gingerbread mix
2 Tbsp. butter, softened
2 Tbsp. brown sugar

Heat oven to 375. Grease 12 muffin cups or use cupcake liners. Lightly spoon gingerbread mix into measuring cup & level off. In large bowl, combine 2 1/2 c. gingerbread mix, water, molasses & egg. Stir just until dry ingredients are moistened. Gently fold in blueberries. Divide batter evenly among muffin cups. In small bowl, combine all topping ingredients & mix with fork until crumbly. Sprinkle over muffins. Bake for 20-25 minutes or until toothpick inserted comes out clean.

Gingerbread Dessert Cups
2 1/2 c. gingerbread mix
1/3 c. molasses
1 egg
Lightly spoon gingerbread mix into measuring cup & level off. In medium bowl, combine mix, molasses & egg and mix well. Cover, refrigerate dough 1-2 hours for easier handling. Heat oven to 375. Grease the backs of 12 muffin cups. Using 1/3 of dough at a time, on lightly floured surface roll out dough to 1/8 inch thickness. Cut with floured 2 3/4 inch round cutter (doughnut size). Place circles on backs of greased muffin cups, gently fitting dough over sides. Bake for 6-8 minutes or until edges are light golden brown. Remove from muffin cups and repeat with remaining dough. Cool completely. Fill with custard, pudding, sherbet, ice cream, etc. Makes 30 cups.

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