Recipes

Gingerbread classics

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Quick Gingerbread Coffee Bars
1 cup shortening
1 cup sugar
1 cup water
½ cup molasses
2 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ginger
½ tsp. cloves
½ tsp. salt
Confectioners’ sugar (optional)
2 eggs

In a mixing bowl, cream shortening and sugar. Add eggs; beat well. Beat in water and molasses. Combine flour, soda, cinnamon, ginger, cloves and salt; add to molasses mixture and mix well. Spread in a greased 15x10x1-inch baking pan. Bake at 350° for 20 to 22 minutes or until bars test done. Cool. Dust with confectioners’ sugar if desired. Yields 16 to 20 servings. Ada Yoder, Clark, Mo

Easy Gingerbread Cutouts
1 (18 ¼ oz.) spice cake mix
¾ cup all-purpose flour
2 eggs
1⁄3 cup vegetable oil
1⁄3 cup molasses
2 tsp. ground ginger
¾ cup canned cream cheese frosting (warmed slightly)
Red-hot candies

In a mixing bowl, combine dry cake mix, flour, eggs, oil, molasses and ginger; mix well. Refrigerate for 30 minutes or until easy to handle. On a floured surface, roll dough to a 1⁄8-inch thickness. Cut with 5-inch cookie cutters dipped in flour. Place 3-inches apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until edges are firm and bottom is lightly browned. Remove to wire racks to cool. Decorate with cream cheese frosting as desired. Use red-hots for eyes, nose and buttons. Yields 2 ½ dozen. Kathy Gingerich, Clark, Mo.

Gingerbread with Amber Cream
1 cup shortening
1 cup sugar
4 eggs
2 cups molasses
2 cups water
4 2⁄3 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ginger
1 tsp. ground cloves
Amber cream:
2 cups whipping cream
2⁄3 cup packed brown sugar
½ tsp. vanilla extract
In a mixing bowl, cream shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Combine molasses and water. Combine dry ingredients; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into two greased 13x9x2-inch baking pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. In a small mixing bowl, combine cream, brown sugar and vanilla; chill at least 1 hour. Whip until stiff peaks form. Serve with the gingerbread. Yields 24 to 32 servings. Lorene Gingerich, Clark, Mo.

Coconut Gingerbread Cake
1 (14.5 oz.) package gingerbread mix
1 large navel orange
1 1⁄3 cups flaked coconut
½ cup packed brown sugar
2 tbsp. orange juice

Prepare and bake cake according to package directions, using a greased 8-inch square baking pan. Meanwhile, grate 1 tablespoon of peel from orange; set aside. Peel and section the orange. When cake tests done, remove from the oven and cool slightly. Combine coconut, brown sugar, orange juice, diced orange and reserved peel; spread over warm cake. Broil 4 inches from the heat for 2 to 3 minutes or until the top is lightly browned. Cool on a wire rack. Yields 9 servings. Susan Gingerich, Clark, Mo.

Gingerbread
3 eggs
1 cup sugar
1 cup molasses
1 tsp. cloves
1 tsp. cinnamon
1 tbls. ginger
1 cup pecans, chopped
1 cup oil
2 cups flour
1 tsp. soda
1⁄8 cup hot water
1 cup hot water
Lemon Sauce:
2 tbls. corn starch
1 ¾ cups water
¾ cup honey
1 egg, beaten well
¼ tsp. salt
¼ cup lemon juice

Place first 8 ingredients in a large bowl and beat well. Dissolve soda in 1⁄8 cup hot water. Add to beaten mixture. Sift in flour; beat well. Add 1 cup boiling water, beating lightly and quickly. Pour into rectangular pan and bake 45 minutes at 350°. The batter will seem incredibly thin. Do not add more flour. Serve hot. The gingerbread may be topped with whipped cream, or other toppings like lemon custard sauce. Yields 1 loaf. Lemon custard sauce: Mix corn starch with small amount of water. Add remaining water, honey, egg and salt and blend well. Cook and stir until mixture thickens and comes to a boil Remove from heat; stir in lemon juice. Yields about 2 ¾ cups. Nancy Tune, Salem, Mo.

Gingerbread Pudding Cake
¼ cup butter, softened
¼ cup sugar
1 egg white
1 tsp. vanilla extract
½ cup molasses
1 cup water
1 ¼ cup all-purpose flour
¾ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. salt
¼ tsp. ground allspice
1⁄8 tsp. ground nutmeg
½ cup chopped pecans
Topping:
6 tbls. brown sugar
¾ cup hot water
2⁄3 cup butter, melted

In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture, beating well after each addition. Fold in pecans. Pour batter into a greased 3-quart slow cooker. Sprinkle with brown sugar. Combine the hot water and butter; pour over the batter (do not stir). Yields 8 servings. Mrs. Eli Miller, Clark, Mo.

Favorite Gingerbread Cookies
1 cup molasses
1 cup brown sugar
½ cup lard
½ cup butter
Flour to make a soft dough to drop
½ cup boiling water
1 tbls. soda
1 tbls. cinnamon
Yolks of 3 eggs
Frosting:
3 egg whites
1 ½ cup sugar
½ cup water
Boil sugar and water to hard ball stage when tested in cold water. Beat egg whites and add syrup and flavor in thin stream; stirring constantly. Frost baked cookies. Yields 2 dozen. Ella Shetler, Madison, Mo.

Gingerbread Boys
½ cup unsalted butter
½ cup sugar
½ cup molasses
¼ cup water
2 ½ cup all-purpose flour
¾ cup salt
½ tsp. soda
384 tsp. ginger
¼ tsp. nutmeg
1⁄8 tsp. allspice

Cream butter and sugar together. Blend in molasses and water. Combine flour, salt, soda, ginger, nutmeg and allspice; gradually add to butter mixture. Cover and chill 2 to 3 hours or overnight. Heat oven to 375° Roll out dough to ¼-inch thick on lightly floured surface. Cut with gingerbread boy cutter. Place on parchment-lined baking sheets. Press raisins into dough for eyes, nose, mouth and buttons. Bake for 10 to 12 minutes. Immediately remove from baking sheets and cool on wire racks. Trim with decorators icing if desired. Yields 2 dozen cookies. Mary Lou Ferry, LaPlata, Mo.
 

Apple Gingerbread Cobbler
Filling:
3 cup apples
2 tsp. lemon juice
3⁄8 cup sugar
Crust:
¼ cup sugar
1 cup pastry flour
¼ tsp. salt
¼ tsp. soda
½ tsp. baking powder
1 egg
3⁄8 tsp. ginger
3⁄8 tsp. nutmeg
¼ tsp. cinnamon
2 tbls. butter, melted
½ cup sour milk
¼ cup molasses

Wash, pare, core and slice the apples. Place them loosely in a baking dish. Sprinkle with lemon juice and sugar. Place uncovered in oven at 450° for 10 to 15 minutes. Crust: sift dry ingredients. Blend the beaten eggs and molasses. Lightly stir these into the dry ingredients. Mix lightly—do not beat. Spread over hot apples; reduce the oven temperature to 350° and bake for 40 to 50 minutes. Serve hot with plain cream or whipped cream. Yields 8 to 10 servings. Ada Yoder, Clark, Mo.


This month’s recipes were tested by the southwest district of The Missouri
Association for Family and Community Education.

Catfish recipes will be featured in the April issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by Dec. 17. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it..


 

Beef brisket done right

on .

Beef Brisket

3 lbs. beef brisket
2 cups ketchup
2 tsp. dry mustard
¼ cup brown sugar
2 tbls. Worcestershire sauce
2 cups water
Trim fat from brisket. Arrange brisket in baking dish. Add liquid ingredients in saucepan and mix well. Simmer for five minutes. Pour liquid mixture over brisket. Cover with lid or foil. Bake 350° for 4 ½ hours*. Let cool before slicing. Save remainder of sauce to serve with meat. Yields 10 servings. Kathy Gingerich, Clark,Mo
*Editors note: During our recipe photo shoot we found that the suggested time and temperature will yield a well-done brisket. Career Center instructor Chef Risner suggested shortening the time to 3 hours if you wish to yield a lower level of doneness. Internal temperatures measured by a meat thermometer should be 185° Fahrenheit for sliced brisket and 200° F for shredded brisket.

Barbecued Brisket
5 lbs. beef brisket
1 tbls. liquid smoke
2 tbls. Worcestershire sauce
2 tbls. vinegar
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. onion salt
Mix together liquid smoke, Worcestershire, vinegar, celery salt, garlic salt and onion salt. Rub mixture on both sides of brisket. Place in covered baking dish and marinate overnight in refrigerator. Bake covered five hours at 275°. When baked, pull off fat while hot. Drain and cool. Slice at an angle and place in heavy foil. Cover with BBQ sauce mixed with a little drained liquid. Yields 8 servings. Kristy Blanchard. Sheldon, Mo.

Beef Brisket
½ tsp. ground allspice
½ tsp. chili powder
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. paprika
½ tsp. seasoned salt
½ tsp. brown sugar
¼ tsp. pepper
1 (3 to 4 lbs.) beef brisket
½ cup cola
1⁄3 cup Worcestershire sauce
½ cup cider vinegar
½ cup butter or margarine, melted
1⁄3 cup soy sauce
¾ cup barbecue sauce
Additional barbecue sauce, optional
Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat. Cover and bake for 1 hour or until meat is tender. Remove meat from pan; let stand 15 minutes before slicking. Serve with additional barbecue sauce if desired. Yields 6 to 8 servings. Lorene Gingerich, Clark, Mo.

Beef Brisket
1 whole beef brisket (10 to 12 lbs.)
1 qt. Riunite royal raspberry wine
2 envelopes Lipton onion/mushroom soup mix
2 lb. fresh mushrooms
Salt and pepper to taste
Cornstarch mixed with water
Put brisket in large roaster and add wine and soup mix. Cover and cook approximately 3 hours. Add mushrooms just before done. Remove brisket to carving board. Skim off fat from pan juice. Add some water if necessary. Thicken with cornstarch. Carve brisket diagonally across the grain in thin slices. Remove all fat. Yields 12 to 15 servings. Sharon Pierce, Cape Girardeau, Mo.

Sweet and Savory Brisket
1 whole beef brisket (5 lbs.)
1 envelope dry onion soup mix
1 cup ketchup
¼ cup grape jelly
Mix together the dry onion soup mix, ketchup and grape jelly. Spread over top of meat. Wrap tightly in aluminum foil to retain juices. Place foil-wrapped brisket in a roasting pan and bake at 325° for at least 2 hours or until meat is tender. Slice brisket across the grain and serve with cooking juices spooned on top. Yields 12 servings. Marlo Bockting, Morrison, Mo.

Brisket in Beer
4 to 5 lbs. beef brisket
1 package dry onion soup mix
1 medium onion, sliced and separated into rings
3 medium stalks celery, leaves intact
1 cup bottled chili sauce
½ cup water
1 can beer
Sear brisket in Dutch oven in small amount of oil. Drain. Sprinkle dry soup mix over meat, add onion and celery. Combine chili sauce and water. Pour over meat. Bake tightly covered at 350° (40 minutes per pound). Baste occasionally. About 45 minutes before the meat is done, pour on beer. Return to oven. After baking, refrigerate overnight. Remove grease, and slice across grain. Yields 8 to 10 servings. Sharon Dillon, Clinton, Mo.

Smoked Brisket
3 to 4 lbs. beef brisket
2 tbls. liquid smoke
2 tbls. Worcestershire sauce
1 tsp. celery salt
1 tsp. onion powder
1 tsp. salt
Trim fat from brisket; mix all ingredients and brush all sides of meat with marinade. Place in a 9x15-inch glass baking dish. Cover with plastic wrap and refrigerate for 8 to 12 hours. Bake meat covered in a large enamel roaster at 275 to 300° for 6 to 8 hours. Drain and let rest for 20 minutes. Slice thin and serve. Note: You may cook this a day or two ahead of time. If you do so, separate meat from liquid and reserve. Refrigerate unsliced brisket and liquid. When ready to use, slice meat while cold: place in an electric roaster and pour juices over meat. Reheat slowly about 275° for about an hour. Serve without juices. Yields 8 servings. Linda Bier, Hannibal, Mo.

This month’s recipes were tested by the northeast district of The Missouri
Association for Family and Community Education.

Pudding recipes will be featured in the March issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by Nov. 15. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it..

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