Best 2 Mustard Gingerbread Recipes
Indulge in the tantalizing aroma of freshly baked gingerbread with a unique twist – mustard! This unexpected ingredient adds a piquant kick to the classic holiday treat, creating a symphony of flavors that will leave your taste buds dancing. Discover three delectable variations of Mustard Gingerbread in this article:
- Mustard Molasses Gingerbread: Experience the perfect balance of sweet and spicy in this classic gingerbread recipe, where molasses and mustard join forces for an unforgettable taste.
- Apple Cider Mustard Gingerbread: Embrace the fall harvest with this delightful gingerbread, featuring the refreshing tang of apple cider and a subtle hint of mustard that enhances its zesty flavor.
- Lemon Mustard Gingerbread: Relish the vibrant zest of lemon and mustard in this invigorating gingerbread variation. Its bright citrus notes will uplift your spirits and add a touch of sunshine to your day.
Whether you prefer the classic combination of molasses and mustard, the autumnal charm of apple cider, or the invigorating burst of lemon, these Mustard Gingerbread recipes offer a delightful treat for any occasion. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds craving more.
MUSTARD GINGERBREAD
This is the classic American gingerbread-dark, moist, sharp flavored and not gummy! Serve it hot with whipped cream or vanilla ice cream. From Rosie's All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book by Judy Rosenburg! Gingerbread was made in Germany, Scandinavia and England, and has been brought to America.
Provided by Sharon123
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 350*F. and lightly grease a 10" springform pan with veg. oil(or butter).
- Sift the flour, baking soda, salt, mustard powder and spices together into a medium bowl.
- Cream the butter and sugar together in a medium mixing bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
- Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until the eggs are well blended but not smooth, 8 to 10 seconds. Scrape the bowl each time.
- Add the molasses with the mixer on medium low speed and mix for 5 seconds. The batter will look separated.
- Add half of the dry ingredients to the batter with the mixer on low speed and mix just until they have absorbed the liquid but are not thoroughly blended, about 10 seconds. Add half the coffee and fold it into the mixture with a rubber spatula.
- Add the remaining dry ingredients on medium low speed and blend until they are almost incorporated, 10 seconds. Pour in the remaining coffee, then fold in by hand with a rubber spatula. Turn the mixer to low speed and blend until the batter is smooth, about 5 seconds.
- Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top springs back to the touch and a tester inserted in the center comes out dry, about 45 minutes. Cool slightly in the pan before serving. Enjoy!
MUSTARD AND GINGERBREAD ICE CREAM RECIPE
Provided by BobLongo
Number Of Ingredients 8
Steps:
- Prep: 5 min cooking: 20 minutes serves 4-6 place the cream in a large pan, mix the mustard powder with 4 tablespoons of cold water, then stir into the cream. Bring slowly to the boil, then simmer very gently for 5 minutes. Meanwhile, beat the sugar with the egg yolks until frothy. Whisk the hot cream into the sugar and egg mixture, mixing very thoroughly, then return to the pan. Stir With a wooden spoon over the lowest possible heat until it has thickened and coats the back of the spoon. Do not let it boil, otherwise it will curdle disastrously. Place the gingerbread in a food processor and whiz to fine crumbs. Whisk into the custard, then pour into a freezeproof container. Leave to cool, stirring frequently, then freeze for I hour. Take Out and stir, then freeze for another hour and repeat the stirring. Then you can freeze it until needed, putting it in the refrigerator for an hour or so before eating to soften slightly. Sprinkle with cassis if you wish, decorate with mint leaves and serve with crisp wafer biscuits.
Tips:
- Mise en place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your gingerbread will taste. Use fresh ginger and mustard, and make sure your flour and butter are fresh.
- Don't overmix the batter: Overmixing the batter will make your gingerbread tough. Mix just until the ingredients are combined.
- Let the dough chill before baking: Chilling the dough will help it to hold its shape and prevent it from spreading too much in the oven.
- Bake the gingerbread in a preheated oven: This will help to ensure that it bakes evenly.
- Don't overbake the gingerbread: Overbaking will make it dry and crumbly. Bake it just until a toothpick inserted into the center comes out clean.
- Let the gingerbread cool completely before decorating: This will help to prevent the frosting from melting.
Conclusion:
Mustard gingerbread is a delicious and unique twist on a classic holiday treat. It's perfect for any occasion, and it's sure to be a hit with your family and friends. So next time you're looking for a festive and flavorful gingerbread recipe, give this one a try. You won't be disappointed!
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