Best Colonial Gingerbread Recipes

COLONIAL WILLIAMSBURG GINGERBREAD CAKES

Steps:

• Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk, and molasses. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to ½ cup additional flour if needed to prevent sticking. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets in a preheated 375 degree oven for 10 - 12 minutes. The cookies are done if they spring back when touched. You may roll the dough slightly thicker if you desire a taller cookie.

COLONIAL GINGERBREAD

Steps:

• Preheat the over to 325 degrees Fahrenheit.
• Butter and flour a 9x9x2 inch pan.
• Measure all ingredients into a large bowl. With mixer at low speed, beat until blended, constantly scraping the bowl with a rubber spatula.
• Increase the speed to medium and continue beating for 3 minutes, occasionally scraping bowl.
• Pour into pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• Note: 1 T. vinegar plus milk may be substituted for the buttermilk.

COLONIAL GINGERBREAD

Steps:

• Preheat oven to 325 degrees. Grease and flour 9" square pan. Into large bowl, measure all ingredients except confectioners' sugar. With mixer at low speed, beat until blended, constantly scraping bowl. Increase speed to medium and continue beating for 3 minutes, occasionally scraping bowl. Pour batter into pan and bake for one hour or until toothpick inserted into center comes out clean. Cool in pan on wire rack. To serve, sprinkle top of cooled cake with sifted confectioners' sugar.