Time 35m Yield 16 cookies Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined. Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
Time 1h25m Yield 10 Number Of Ingredients 3 Steps:
Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork. Toss ginger with sugar in a bowl. Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat. Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.
Yield 10 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan. Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt. In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan. Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
Time 1h30m Yield Serves 8 Number Of Ingredients 20 Steps:
Position an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 5- by 9-inch loaf pan. In a stand mixer fitted with the paddle attachment, combine all the dry ingredients, including the sugars and spices, and mix on low speed to blend evenly. Add the butter and mix until blended. Add the fresh ginger, buttermilk, molasses, eggs and vanilla and mix on medium-high speed until light and fluffy. Fold in the crystallized ginger. Transfer the batter to the prepared pan, smooth the top, and cover loosely with aluminum foil. Bake for 45 minutes, or until lightly browned and a wooden skewer inserted into the center of the bread comes out clean. You can also bake this in an 8- by 8-inch square pan. Simply reduce the baking time to 25 to 30 minutes. Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack, and let cool slightly or completely. Cut into slices and serve warm or at room temperature.
Yield Makes about 8 ounces Number Of Ingredients 2 Steps:
Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain. Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes. Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan. Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.
Time 1h10m Yield 12 slices, 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper. In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg). In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously. Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth. Pour the batter into the pan and spread until even and sprinkle with raw sugar. Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean. Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!
Yield Serves 16 Number Of Ingredients 14 Steps:
Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch baking pan. Mix first 7 ingredients inn medium bowl. Beat butter and brown sugar in large bowl until fluffy. Add molasses and egg and beat to blend. Beat in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Sift powdered sugar over cake. Cut cake into 16 squares. Serve warm or at room temperature.
Time 37m Yield 12 muffins Number Of Ingredients 12 Steps:
Adjust oven rack to middle position and heat oven to 375 degrees. Spray standard muffin tin with nonstick cooking spray. Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined. Whisk together eggs, brown sugar, and buttermilk in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix). For Topping: Process crystallized ginger with sugar in food processor until finely ground. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Sprinkle portion of ginger sugar over each muffin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.
Time 1h10m Number Of Ingredients 13 Steps:
Preheat oven to 350*F. Prepare a bread pan by lining with parchment paper and spraying with cooking spray. This will ensure bread slips right out of your pan with zero sticking. Blend sugar and butter together until fluffy. Add egg and molasses and beat well, scraping sides as needed. Add baking soda, cinnamon, ginger, cloves and salt. Mix well. Add flour in 1/2 cup at at time and mixing between each addition. While mixing, SLOWLY add water to thin batter out. Now is the time to add the apple sauce if you wish, though I didn’t need it. If adding the crystallized ginger, add now. Pour mixture into prepared bread pan and bake for 55 minutes. Remove from oven and add create a tent over bread to prevent from edges getting to dark. Place bread back in oven and bake for 15 - 20 more minutes. Remove from oven when a toothpick inserted into the middle of bread comes out clean.
Time 40m Yield 9 dozen. Number Of Ingredients 15 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours., Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.
More about “crystallized ginger gingerbread recipes”
Yield Makes about 46 bars Number Of Ingredients 12 Steps:
In a bowl whisk together flour, baking soda, salt, and ground spices. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add molasses, egg, flour mixture, crystallized ginger, and zest and beat until a dough forms. On a sheet of wax paper pat dough into an 8-by-5 inch rectangle, about 1 inch thick. Chill dough, wrapped in wax paper, 4 hours, or until firm. (After the dough has been formed into a rectangle it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.) Preheat oven to 350° F. and lightly butter 2 baking sheets. Cut dough crosswise into slices about 1/6 inch thick and arrange about 2 inches apart on baking sheets. Bake bars in batches in middle of oven until deep golden brown, 8 to 10 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.
