Best 4 Great Canadian Gingerbread Recipes
In the heart of Canada's culinary traditions lies a delectable treat that captures the essence of the nation's rich heritage: the Great Canadian Gingerbread. This iconic confection is a symphony of flavors, textures, and aromas, embodying the country's diverse culinary influences. Embark on a culinary journey as we delve into the secrets of crafting this beloved dessert, exploring variations that range from classic to contemporary, each offering a unique taste of Canada's culinary artistry.
Indulge in the classic Great Canadian Gingerbread recipe, where the warmth of ginger, cinnamon, and molasses dances on your palate, perfectly complemented by the subtle sweetness of honey. Discover the delightful twist of the Orange-Scented Gingerbread, where the zest of citrus elevates the gingerbread's flavor profile, creating a refreshing and vibrant treat. For those seeking a gluten-free option, the Gluten-Free Gingerbread offers a delectable alternative, showcasing the versatility of this timeless recipe.
Uncover the secrets of the Gingerbread Layer Cake, where layers of moist gingerbread are adorned with a creamy frosting, resulting in a towering dessert that is both visually stunning and irresistibly delicious. Embark on a festive adventure with the Gingerbread House recipe, transforming your kitchen into a winter wonderland as you construct an edible masterpiece, adorned with candy, icing, and endless creativity. Delight in the simplicity of the Gingerbread Cookies, perfect for satisfying your sweet cravings with a crispy, chewy texture and the perfect balance of spices.
As you explore these recipes, you'll discover the magic of the Great Canadian Gingerbread, a dessert that embodies the nation's spirit of innovation, warmth, and hospitality. Each bite is a testament to Canada's rich culinary heritage, a celebration of flavors that have stood the test of time. Prepare to be captivated by the charm of this iconic treat as you embark on your gingerbread baking journey.
GINGERBREAD FOR A GINGERBREAD HOUSE
This dough is sturdy enough to hold up to the weight of all the candy decorations on a gingerbread house, and it tastes good, too. The recipe makes enough for a 6-by-7-inch house. How you adorn it is up to you!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield enough dough for a 6-by-7-inch house
Number Of Ingredients 14
Steps:
- Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside.
- Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight.
- Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
- Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
- Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
GREAT CANADIAN GINGERBREAD
Yield 10
Number Of Ingredients 13
Steps:
- Directions: 1. Beat butter, brown sugar and molasses together until light and fluffy. Add eggs one by one, beating well after each addition. 2. In a separate bowl, sift flour, ginger, allspice, cinnamon, baking powder, baking soda and salt. Add this gradually to the butter mixture and stir until blended. Shape dough into 2 balls, wrap and chill for about an hour, up to 2 days. 3. Preheat oven to 350°F (175°C) and line 2-3 baking trays with parchment paper. On a lightly floured surface, roll out the first ball of dough until just over 1/8-inch thick. Use a cookie cutter of your choice to cut out cookie shapes. Lift them carefully to the prepared trays, leaving about ½-inch between them. Add any scraps to the second piece of dough and repeat. 4. Bake cookies for 15-18 minutes until browned a little just around the edges. Let cookies cool for a few minutes on the tray before removing to cool completely. Dust with icing sugar for an easy way to add a festive touch. 5. Cookies will keep for up to 10 days in an airtight container. Additional recipes and snacking ideas can be found at www.walmart.ca/recipes. www.newscanada.com
BEST-EVER GINGERBREAD
This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.
Provided by superbuna
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°.
- In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
- Stir in the oil, then the molasses, mixing well.
- Mix soda with boiling water and immediately stir into the mixture.
- Gradually blend in the flour, to prevent lumping.
- Then mix in eggs.
- Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.
Tips:
- Mise en place: Before you start baking, measure out all of your ingredients and preheat your oven. This will help you stay organized and ensure that your gingerbread is baked evenly.
- Use fresh spices: Ground spices lose their flavor over time, so be sure to use fresh spices for the best flavor. You can also toast your spices in a dry skillet over medium heat for a few minutes to bring out their flavor.
- Don't overmix the dough: Overmixing the dough will make your gingerbread tough. Mix just until the ingredients are combined.
- Chill the dough: Chilling the dough for at least 30 minutes before rolling it out will make it easier to work with and less likely to stick to your rolling pin.
- Bake the gingerbread at a low temperature: Baking the gingerbread at a low temperature will help it to rise slowly and evenly. This will prevent the gingerbread from cracking or becoming too dry.
- Decorate the gingerbread after it has cooled: Decorating the gingerbread while it is still warm will cause the decorations to melt or slide off. Let the gingerbread cool completely before decorating it.
Conclusion:
Great Canadian Gingerbread is a delicious and festive holiday treat. With a little planning and effort, you can easily make this classic recipe at home. Just be sure to follow the tips above to ensure that your gingerbread turns out perfectly.
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