Gingerbread classics

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.

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
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
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
3 cup apples
2 tsp. lemon juice
3⁄8 cup sugar
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.
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