Low-fat Gingerbread Cookies

                        Low-fat Gingerbread Cookies 
In these cookies, applesauce adds moisture and flavor. Adding minced candied ginger is a nice surprise. Chopped dried cranberries add a festive garnish. These can be made in advance and kept refrigerated until ready to serve. Sprinkle with the cranberries right before serving. 

Ingredients:
1 egg
1⁄2 cup unsweetened applesauce
1⁄4 cup brown sugar
1 tablespoon molasses
11⁄2 cups whole wheat flour
1⁄2 teaspoon baking soda
1 teaspoon ground ginger
2 teaspoons pumpkin pie spice
2 tablespoons minced candied ginger (optional)
1 lemon, zested and juiced
1⁄2 cup powdered sugar

2 tablespoons dried cranberries, chopped

Directions:

Preheat the oven to 350 degrees.

Beat the egg in a large bowl, then add the applesauce, brown sugar and molasses. 

Mix the whole wheat flour, baking soda, ginger and pumpkin pie spice together in a bowl and add tothe applesauce mixture. 

Fold in the candied ginger, if using and lemon zest. 

Bake on parchment-lined baking sheets for 10 to12 minutes until cookies are still soft but baked through.  Allow to cool completely. 

Make a lemon glaze by mixing the lemon juice with the powdered sugar. Drizzle cooled cookies with the glaze and sprinkle with dried cranberries.   Makes 24 cookies.

Weisella Cookies

Weisella Cookies

German Soft Ginger Cookie

This is a soft cookie with a "gingerbread flavor" and of German origin.

Ingredients:

3/4 cup butter

1 cup sugar

1 egg

2 1/4 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons ground ginger

1/2 teaspoon ground cloves

3/4 teaspoon cinnamon

1 tablespoon water

1/4 cup molasses

*

Directions:

Place 2 tablespoons turnado sugar in a small bowl,  set aside.

Sift together flour, baking soda, salt, ground ginger, ground cloves, and cinnamon, set aside.  Cream butter and sugar: add egg.  Slowly add dry ingredients.  When mixed add 1/4 cup molasses and tablespoon of water.  It is best to chill dough for at least 1/2 hour.

Preheat oven to 350 degrees.  Prepare baking sheets.

Roll walnut sized ball of dough into 2 tablespoons sugar in a small bowl and place on prepared baking sheet.  With a glass flatten the ball of dough.  Bake 8 to 10 minutes.  Cool for 5 minutes on a baking sheet and transfer to a cooling rack to finish cooling.   Yield 2 dozen

Classic Gingerbread Cake

Classic Gingerbread Cake

Ingredients:

• 3/4 cup stout 1/2 teaspoon baking soda 2/3 cup mild molasses3/4 cup packed light brown sugar1/4 cup granulated sugar1 1/2 cups unbleached     all-purpose flour 2 tablespoons ground ginger1/2 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon black pepper2 large eggs1/3 cup vegetable oil  1 tablespoon freshly grated    ginger   
   
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Adjust rack to middle of oven and heat to 350 degrees.  Grease and flour 8 inch square baking pan.
  
  *
  
  Bring stout to a boil in a medium pan over medium heat, stirring occasionally.  Remove from heat and stir in baking soda.  (mixture will foam vigorously.)  When foaming subsides, stir in molasses, brown sugar and white sugar, stir until sugar is dissolved, set aside.  Whisk flour, ginger, and baking powder, salt cinnamon and pepper together in a large bowl; set aside.
  
  *
  
  Transfer stout mixture to large bowl.  Mix in eggs, oil, and ground ginger until combined.  Whisk wet mixture into floour mxture by thirds stirring vigorously until completely smooth after each addition.
  
  *
  
  Transfer mixture to prepared pan and gently tap on counter 3 or 4 times to dislodge air bubbles.  Bake until cake is just firm to the touch and toothpick comes out clean, 35 to 40 minutes.  Cool cake in pan on wire rack about 1 1/2 hours.  Cut into squares and serve warm or at room temperature.
   

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Classic Gingerbread Cake

Classic Gingerbread Cake

INGREDIENTS:

3/4 cup stout 
1 1/2 teaspoon baking soda
2/3 cup mild molasses
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 cups unbleached all-purpose flour plus extra   for dusting pan
2 tablespoons ground ginger 
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
2 large eggs
1/3 cup vegetable oil
1 tablespoon finely freshly grated fresh ginger

*Directions:Adjust oven rack to middle position and heat the oven to 350 degrees.  Grease and flour 8 inch square baking pan.
*Bring stout to a boil in medium saucepan over medium heat, stirring occasionally.  Remove from heat and stir in baking soda (mixture will foam vigorously).  When foam subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set mixture aside.  Whisk flour, ground ginger, baking powder, salt cinnamon, and pepper together in a large bowl; set aside.*
Transfer stout mixture to large bowl.  Whisk in eggs, oil, and grated ginger until combined.  Whisk wet mixture into dry mixture by thirds, stirring vigorously until completely smooth after each addition.
                       *
Transfer batter to prepared pan and gently tap against counter 3 or 4 times to dislodge the large air bubbles.  Bake until top of cake is just firm to touch and toothpick inserted to center comes out clean, 35 to 45 minutes.  Cool cake in pan on wire rack for 1 1/2 hours.  Cut into squares and serve warm, or at room temperature.  Serve with whipped cream.

Best Ever Gingerbread

Everyone has a favorite gingerbread topping, perhaps whipped cream, ice cream or sauce. 

Gingerbread 

Ingredients:

1 cup sugar

1/4 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 cup salad oil

1 cup molasses

2 teaspoons baking soda

1 cup boiling water

2 1/2 cups unsifted all-purpose flour

2 eggs well beaten

*

In a bowl, combine the sugar, salt, ginger, cinnamon and cloves.  Stir in the salad oil, then the molasses, mixing well.  Mix the soda into the boiling water and immediately stir into the mixture.  Gradually blend in the flour, to prevent lumping.  Then mix in the eggs.

Turn into a greased 9 X 13 inch pan and bake at 350^F oven for 40 to 45 minutes.  Makes 12 servings.