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| Articles about Gingerbread |
| Hot Pepper Gingerbread Muffins with Orange-Maple Butter | | 2008-05-11 13:36:42 | | Thanks Darwin Bell For Use of his Photo.I found this recipe in The Sweet Melissa Baking Book, Which I will review in a future post.This recipe sounds so good. I love ginger and cardamom. And maple butter is one of those taste memories from childhood- my grade school would have waffle days, and they would serve these waffles made from scratch, big pale yellow round ones the size of a plate. The waffles were barely browned - so that they were soft and warm and not crusty on the outside. And on the top they would serve a scoop of fluffy maple butter, so when you spread it onto the waffle, the maple butter would sink into the individual spaces in the grid, exploding into your mouth at each bite....yumm! I have never forgot that taste.To Make Hot Pepper Gingerbread Muffins:Preheat oven to 350°F , use the center rack. Line your muffin tin with muffin papers (or grease / spray).Makes 12 muffins(you can refrigerate this batter over night if you need to, ju... | | By: Renaissance Culinaire | | |
| | Gingerbread Cottage Bed | | 2008-02-22 11:55:26 | | All kids love to hear bedtime stories especially about fairies and princesses. A lot of these stories run through their minds purely as images and fantasies. But with the Gingerbread Cottage Bed, they can get the chance to see and even sleep on them especially if they get the chance to convince their parents to [...]... | | By: BEDzine - We are crazy about BEDs!!! | | |
| | Gingerbread Latte - A Christmas Tradition | | 2007-12-26 12:57:04 | | People say that there's always a first time to everything, and though you pretty much govern whether you want to do something or not, there are times when you just get carried away by the flow and end up trying something you might have had some reservations about. One such thing that happened to me after coming to US was tasting different coffee flavors, and I must say, it was the best thing ever! I love flavored lattes, hazelnut and tiramisu being my all-time favorites. But this holiday season, my friend at work made me taste the traditional gingerbread latte. She took me to Starbucks and paid for my coffee just so I would get to know and taste the wild and spicy flavor that is zipped up in this one amazing drink! This seasonal favorite will surely make you feel warm and cozy, and ignite fond memories of the gingerbread man and the spirit of christmas!Gingerbread has its roots in Europe, mainly Germany. In Medieval England gingerbread simply meant "preserved ginger", and was traditionally used as a soft, delicately spiced cake, a crisp, flat cookie, or as warm, thick and dark squares of "bread"; but it was almost always cut into shapes such as men, women, stars or animals, and colorfully decorated or dusted with white sugar. During the 19th century, gingerbread was modernized. The German fairy tale of Hansel and Gretel, two children who, abandoned in the woods by penniless parents, discovered a house made of bread, cake and candies - gave a whole new and fancy look to an age-old tradition and lead to the birth of beautiful Gingerbread Houses, which are now baked in almost every North American household.Whether you believe in traditions or just want to indulge in a sweet and spicy flavor, gingerbread latte is one thing that you should definitely try. Here's an easy way to make one, and this is one drink that shouts "Merry Christmas!!"Ingredients2 ounces espresso coffee powder2 tbsp gingerbread flavored syrup (available in all coffee stores or supermarkets)(recipe ... | | By: Fun and Food | | |
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| The Science Of Gingerbread - Discovery Science Center | | 2007-12-06 00:04:00 | | At the Discovery Science Center in Santa Ana, CA, they are currently featuring the science of gingerbread as their holiday exhibit. We took the kids today and they loved it. The exhibit is very hands on and features everything from cookie decorating stations , gingerbread house designs, "A Matter of Taste" weekend stage show which explores the bitter, sour, salty and sweet sides of flavor and a good old fashioned arts and crafts station that of course is gingerbread themed. Once you get past the initial taco bell smell you will be delighted by the fragrant aroma of fresh baked gingerbread.Here is the science center's favorite recipe: Ingredients:3 Cups All Purpose Flour 1/4 Teaspoon Salt 3/4 Teaspoon Baking Soda 2/3 Cup Molasses 2 Teaspoons Ground Ginger 1/4 Teaspoon Ground Nutmeg 1/2 Cup Granulated White Sugar 1/2 Cup Unsalted Butter (Room Temperature) 1 Large Egg 1 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground ClovesDirections:In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside. In the bowl, cream the butter and sugar until light and fluffy (an electric mixer works best). Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With a spatula, lift the cookies onto the baking sheet, placing the cookies about 1 inch apart.Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown.Hours 10 a.m. to 5 p.m everydayThe Science of Gingerbread exhibit runs from Nov 19th, 2007-January 6th, 2008Discovery... | | By: Daytrippingmom | | |
| | Gingerbread Additions. | | 2007-11-30 14:25:00 | | It is getting to be quite a challenge to find gingerbread recipes to add to the archive that have a different 'spin' on them!Here are a couple of offerings. In the interests of completeness they have also been added to the Through the Ages with Gingerbread archive.The first one is from Charles Elme Francatelli who was briefly chef to Queen Victoria. Presumably it is "Swiss" because it is rolled up like a traditional Swiss Roll, but with almonds as the filling. The second is from the American cookbook author Sarah Josepha Hale, and it is an easily remembered "cup" formula. Swiss Gingerbread.Ingredients: 1 ½ lb. of flour, 6 oz. of skinned almonds, 1 lb. of warm honey, 1 oz. of ground coriander seeds, 1 oz. of ground ginger, ½ oz. of ground cinnamon, ½ oz. of ground cloves, ½ gill of orange flower water, 1 oz. of carbonate of soda.Work all the ingredients (except the almonds) into an elastic paste, allow it to rest till the next day, covered over in a cold place ; then roll it ou... | | By: The Old Foodie | | |
| | Gingerbread for Voyages or Travelling. | | 2007-11-16 19:32:00 | | There are so many gingerbread recipes now in the Through the Ages with Gingerbread archive that it is getting to be quite a challenge to find variations with a different spin. This one seems to meet the challenge.It is a fruity version with almonds which is twice-baked in the manner of biscotti, making it suitable to take on long seafaring voyages. Gingerbread for Voyages or Travelling.Three pounds of treacle, four pounds of flour, half a pound of sugar, both well sifted, two ounces of pounded ginger, a quarter of an ounce of allspice, a quarter of a pound of orange-peel, two ounces of caraway-seeds, a quarter of a pound of citron, a quarter of a pound of almonds, a pound of butter; let the almonds be blanched and cut with the citron and orange-peel; it ought not to be much handled, but well mixed ; bake it in small cakes or nuts; give it a quick oven.This bread, baked with the fruit pounded, is to be very well dried in a cool oven, and then to be rasped, and again kneaded, with as muc... | | By: The Old Foodie | | |
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| Gingerbread Time. | | 2007-11-09 17:28:00 | | It is the time of year to start thinking gingerbread thoughts, so I feel the need to add to the archive of historic Gingerbread recipes.Here are a couple of gleanings from The Cookbook of Lady Clark of Tillypronie . It was published 1909, after her death, but the recipes are her lifetime collection and most date from much earlier. The names of the donors of the recipes are noted, and there are often little asides and comments included, such as in the second recipe given (in relation to “another copy”). The first recipe contains yeast, so is a genuine sweet raised bread rather than cake. Ginger Cake. No.3 (Isabel Heywood).2 lbs fine flour, ¼ lb butter, ¼ lb sugar, 2 teaspoonfuls each powdered ginger and pounded allspice thoroughly mixed together, 2 tablespoonfuls yeast. Make into a light dough with warm milk. Bake. This next one would make a very large cake, but it sounds delicious with a lot of citrus flavours and some caraway seeds. If you intend to try it, note that it... | | By: The Old Foodie | | |
| | You Can't Catch Me I'm the Gingerbread Man... | | 2007-10-17 07:46:00 | | Well it seems like a lifetime since my last post on Monday. Why? Well, I feel sad even admitting it. I've given up Facebook. Yes, I admit it - I am addicted. I spend hours wandering it's realms chatting with friends, reading blogs, joining silly groups, playing scrabble, being a mobster... the list is endless and very very sad. When I heard 2FM DJ and fellow Blogger Rick O'Shea was challenging people to give up social networking for a week I volunteered. I was on the show on Monday admitting my very sad addiction to the world. I thought it would be easy, but then on Monday morning I get an email saying I have a message from one of my best friends, my maid of honor, who recently moved to NYC and we had been out of touch for awhile, so I am dying to know what it said. Yesterday I find out that a friend of mine from high school's Dad died. I only communicate with him through Facebook, so now I have no way to send my condolences. Yesterday I had to tear myself away from the... | | By: The Humble Housewife | | |
| | In preparation: The Gingerbread House | | 2006-12-23 15:28:46 | | Drugged up to my eyeballs, quarantined in bed, I am thankful for wireless and laptops. I've got posts to catch up on. Here are some more of my Christmas preparations.Last Sunday, before the little virus took a hold, I had a bit of fun building and decorating our Gingerbread House. A few years of graphical drawing at school helped when I drew and cut the templates. A simple royal icing acted as the mortar. Sweets from the sweet stall at the market. Dan's mother's gingerbread men recipe. Couldn't ask for better.We held off for one day before Dan ceremoniously bit off the chimney - the roof soon followed. By yesterday - with most of the sweets devoured we decided to throw the majority of the walls away. I didn't feel guilty about it, it's done its job. It brought a sweet scent to the room that smelled like Christmas for the leading up to the big event. In its place, the Christmas cake, all ready to go.GingerbreadEnough for the house above plus a little left over.460g plain flour220g brown sugar120g butter1 teaspoon bicarbonate of soda1 1/2 teaspoons ginger1 1/2 tablespoons golden syrup1 eggPinch of saltPreheat oven to 190° Celsius. Sift the flour into a mixing bowl. Mix in the rest of the dry ingredients and create a well in the centre.Place the butter and golden syrup into a saucepand and heat on low. When the lard is fully melted, pour into the centre of the dry ingredients. Add the egg and mix well. Add more flour as required until a dough resembling soft clay is formed.Place on a heavily floured work surface and roll out to approximately 5mm thick. Place the sheet of dough onto a nonstick baking tray. Bake for about 15 - 20 minutes or until browning slightly. Allow to cool slightly before moving onto a wire rack. Once cool, use templates to cut out the shapes and glue together with royal icing using a piping bag. Decorate and have fun!Royal Icing1 egg white150g icing sugar2 tablespoons lemon juiceWhisk all the ingredients together to form a smooth paste. Use... | | By: Daydream delicious... | | |
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