Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, by Jennifer Lindner McGlinn, Beatrice Peltre
By Jennifer Lindner McGlinn, Beatrice Peltre
Who says gingerbread is simply for the vacations? This particular cookbook indicates how gingerbread might be loved for breakfast or dessert year-round. Reflecting the knowledge and creativity of a pro pastry chef and committed homecook, Gingerbread collects 60 conventional and glossy recipes. begin with basic, yummy treats like Gingerbread Rum Cake and Sticky Toffee Gingerbread, then graduate to development your personal gingerbread apartment for the vacations. Any manner you slice it, those gingery sweets are guaranteed to be a success on any day of the 12 months!
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Additional info for Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy
3 1/2 3/4 1/3 1 1 1 1 21/2 cup (1 stick) unsalted butter cup honey cup sugar tablespoon finely chopped Candied Orange Peel (page 138) or store-bought candied orange peel tablespoon finely chopped Candied Lemon Peel (page 138) or store-bought candied lemon peel teaspoon grated lemon zest teaspoon grated orange zest cups all-purpose flour Combine the butter, honey, and sugar in a medium saucepan. Heat slowly over low heat, stirring occasionally, until the butter is melted and the sugar is dissolved.
My nephew Dillon was receiving his First Holy Communion that weekend, and I wanted to contribute something sweet to the four days our extended family would be celebrating together. No sooner had we arrived, however, than Dillon’s younger brother, Logan, took command of the cookies. It seemed that every time I saw him, he was munching on another one. Within two days, the bag was filled with nothing but a few granules of sugar. I’m not sure whether anyone else had a chance to taste my molasses cookies that weekend, but I didn’t mind.
Finally, I hit on a recipe that produces spicy, sweet, and really, really crisp little gems. What’s more, the dough is easy to prepare and keeps well in the refrigerator for weeks. The key to these cookies is to roll the dough very thin. Yes, this requires a bit of patience, but the results are worth any sore knuckles you might incur during the rolling process. Cut the dough into any shape you like. Just know that smaller cookies rolled this thin are easier to remove from the work surface than larger ones.