Traditional recipes

Gingerbread trees

Gingerbread trees

1. Preheat the oven to 180˚C.

2. In a bowl, mix the flour with the baking powder, baking soda, cinnamon and orange peel. In a bowl, beat the butter with the honey and sugar and then incorporate the eggs - one at a time, followed by the vanilla essence and the dry ingredients.

3. Spread the dough on a surface powdered with flour and cut from it several shapes of stars / flowers - of different sizes. Bake the biscuits for 10-12 minutes then let them cool.

4. For assembly, glue a few biscuits of different sizes together with a little icing. Decorate the firs with green icing and other decorations.


Holiday recipe: gingerbread

ingredients

For gingerbread:

1 cup unsalted butter at room temperature

1 cup molasses from sugar cane

For the glaze:

1 teaspoon vanilla extract

Put the butter, sugar, cinnamon, ginger and cinnamon in a large bowl and mix them with an electric hand mixer, until the composition becomes homogeneous. Add molasses and egg, then mix everything until the texture of the composition becomes creamy.

Put the flour, baking powder and salt in a medium bowl and mix them with a whisk. Add them over the earlier composition, mixing everything with the mixer at medium power, until it acquires the consistency of a dough.

Divide the dough into 3 pieces. Wrap each of these pieces in plastic wrap and refrigerate for at least an hour (or overnight).

When you want to prepare the gingerbread, arrange the 2 grills of the oven so as to divide its interior into three parts. Preheat the oven to 180 degrees Celsius and in the meantime line 2 trays with baking paper.

Sprinkle flour on the worktop. Remove the first piece of dough (leaving the other two in the fridge) and spread it until it gets a thickness of approx. 0.5 cm. Cut (using some shapes) as many biscuits as possible and place them on the first prepared tray.

Continue the procedure until both trays are full of biscuits.

Put the two trays in the oven and let them bake for 8 to 10 minutes. Halfway through the cooking time, change the position of the trays in the oven (the bottom one will go on the grill above and vice versa).

Gingerbread cookies should be firm at the ends and slightly fluffy in the middle. Let them cool for 5 minutes on the tray, after which you can put them on trays to cool completely.

Continue to prepare the remaining dough, but make sure that the baking trays are completely cooled before entering the oven again.

To prepare the icing, mix the powdered sugar, milk and vanilla extract. The mixture must have a thick texture, but at the same time, be able to flow. If you find it too thick, you can add an extra teaspoon of milk.

Decorate the biscuits and let the icing dry for a few hours. Once dry, the biscuits can be placed in pans and kept at room temperature for even a few weeks.

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Gingerbread, prepared according to hundreds of years old recipes

Jojeg Santo tries to pass on his fond memories to every child who tastes gingerbread.

"I was sitting next to my mother and she always made handmade Christmas candies and gingerbread for Christmas," says József Szántó, a craftsman.

The recipe she learned from her mother contains, in addition to margarine, flour and a lot of honey, fragrant spices: anise, cloves and cinnamon. And the appearance helps the taste a lot. Gingerbread turns into hearts, boots, stars and fir trees. The confectioner admits that even now it is the hardest thing for him to control his impatience while the dessert is baking.

"After the 7 minutes have passed, let's see if the pancakes are ready, let's take them out. How are they, were they made? They were made, yes, forget what they look like," adds József Szántó.

The most beautiful part follows in the preparation of gingerbreads: decorating with sugar icing, also prepared according to a traditional recipe.

"We make the decor so we make a new figure what children like, that's what we do," says the craftsman.

With little talent for painting, inspiration and patience, József Szántó creates miniature paintings.

"This is the biggest gingerbread I made, but now we will make a cake about three times bigger than that," says the craftsman.

And the sweet family tradition goes on.

"I have a seven-year-old girl who is now starting to paint and decorate gingerbread and is quite beautiful," adds József Szántó.


Gingerbread house

Because Christmas means the joy of giving, I prepared 3 gingerbread houses: one for my family, one for my granddaughter and one for my godmother. They were so excited and everyone enjoyed the gift differently: my grandchildren finished it until the next day, my godmother said that she could not bear to eat it and that she kept it like that, that she really liked it. And we decided to keep it.

Method of preparation:
Rub margarine with sugar, add eggs, honey, cocoa, spices, baking powder. Mix and add in the rain and sifted flour, as much as the dough requires. About 300 g were enough for me. Knead until you get a fluffy, soft dough, thick enough to spread. This type of dough is fragile but also fragile, so it is handled with care.

For my house, I prepared the following: the front with a door and 2 windows, the back with 2 windows, two walls, the two-piece roof and a larger sheet for the floor.
You can find the dimensions in the pictures.

Therefore, spread the dough in a thick sheet on the table sprinkled with flour. Cut with a sharp knife given through flour. If you have experience, take the pieces of dough with determination and courage. If not, strain a baking paper under the dough and then transfer it to the tray prepared with baking paper. Work carefully because this type of dough breaks very easily.

For the windows, break (with the hammer, because it takes some force :) the lemon candies and put the pieces in the place where the windows are. The door you cut earlier, put it in the tray to bake and glue it later.

Bake on low heat for about 10 minutes, each tray. Carefully remove to a tray. The windows are still warm, they will dry on contact with cold air, but also after cooling. Leave it to cool in the pan for about 10 minutes, then you can take it out, but be careful not to crack the windows.

From the remaining dough you can prepare fir trees and other shapes.

Prepare the icing. Because I don't like to eat raw meringue, I made sugar syrup to cook the egg whites. Thus, in a plate mix the powdered sugar, optional and cocoa, together with water (I put 6 teaspoons of water) so as to obtain a paste. Pour into a kettle and boil until the sugar melts. A denser syrup is obtained. Get off the fire. Separately, beat the egg whites with the mixer at low speed, then pour the syrup into a thin wire and mix until the meringue is beaten.
With this glaze, fill a pos and grease the edges of the house walls to stick.
For this operation you will need help in the kitchen (I asked my sister to help me). The walls are supported by tall glasses. Leave it to dry for a while, carefully remove the glasses and add the roof. But you have to keep in mind that you have to work fast enough because the glaze dries and closes in a short time. Although the icing dries quickly in the bowl, (it is observed that it thickens) the house completely dries almost in a day, so handle it carefully if you want to move it elsewhere.
Decorate with coconut flakes and candies.

Important! If you do not want to use candies for windows, leave the windows simple and decorate at the end with white chocolate.

Important! Make sure that there is dry air in the kitchen, do not prepare other food at the same time, because steam, moisture or heat will affect the dough (it softens and sticks).

Note! The ingredients given above for gingerbread reach the front, back and walls of the house.
Repeat the ingredients to prepare the roof and floor.
I repeated several times because I wanted to make 3 houses: one for us, one for my godmother and one for my grandchildren. It was a lot of work, but it was also fun.
Instead, the glaze is enough for two houses: glued and decorated or a house if you decorate it more complex.

Preparation time: 10 min
Baking time: 20 min
Decoration time: 1 h
Drying time for the whole house: several hours


Gingerbread with honey

I never made gingerbread, but I always liked to eat it :). This year I wanted to try my luck and I was inspired by the gingerbread recipe with honey from the girls from Savori Urbane. I adapted it a bit and I'll tell you below what came out: Ingredients: 320g flour (I used white flour) [& hellip] Read more & # 8230

December 13, 2016 by admin | 5 Comments

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


Perfect in the kitchen

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VIDEO - Sweet recipes for edible gingerbread martisoare

The martisoaras can also be edible. In Oradea, the symbol of spring takes shape from gingerbread in the laboratory of a confectionery.

Author: Iulian Ciurea Friday, February 26, 2021, 2:23 p.m.

The gingerbread is quickly transformed into the symbols of spring and the images of Anica Strete, an experienced confectioner from Oradea. Colorful and fragrant figurines have an authentic homemade taste due to the local ingredients used.

"For edible martisoara we need flour, milk, honey, eggs, brown sugar, cinnamon, ginger", explains Anca Strete.

Once the ingredients are ready, Mrs. Anica goes to work. Knead the dough and give it different shapes on the work table, then follow the most beautiful part: the decoration of edible martisoaras.

& bdquoWe use food dyes with lighter shades, spring, for martisoare. We can use whatever shades we want, & icircn depending on the theme & rdquo, says Anca Strete.


Cute cartoon gingerbread man decorating xmas tree

Gingerbread man, natural, 50 g. It is the sweet that we all remember, because it was the most common. Form small pieces with the help of special shapes and place them in a tray lined with baking paper. Bake the gingerbread for 15 minutes. Christmas sweater with gingerbread man. A fluffy, flavorful gingerbread, hand-decorated with sugar icing. Ingredients: white wheat flour, sugar syrup. Related images: Christmas gingerbread decoration delicious dear Christmas time home. Discover the recipe for Gingerbread Men in Lidl Kitchen. Enter to see the list of ingredients and preparation instructions! Free coloring pages for kids and adults. So, tell me, does Debbie Weaver taste like gingerbread man just like ordinary man?

So, tell me, Debbie Weaver, does gingerbread man taste the same as. Dictionary, online dictionary, free. You have fast delivery all over the country, payment by card, in interest-free installments.


Christmas Biscuits: Gingerbread Men

Gingerbread has a history of several hundred years, and the figurines in this delicious dough appeared in the sixteenth century, in Germany and later in England, when at the court of Queen Elizabeth I were presented such sweets only to high-ranking guests. With the British leaving to conquer the new land of the West, their sweets also penetrated the American continent.

It is said that even the mother of the first president of the USA, George Washington, used to bake such biscuits from sweet and fragrant dough, and her recipe was passed down from generation to generation.

The gingerbread man became famous in 1875 when St Nicholas Magazine published the story of a gingerbread boy and the adventures he went through when he was chased by various characters, so that in the end he was eaten by a fox. Since then and until his most recent appearance in Shrek, the little gingerbread man has been present in many stories and animations for children or adults.

Its association with the Christmas holiday comes from the gingerbread from which it is created, a dessert with such pleasant holiday flavors.

Gingerbread men recipe:

Ingredient:

¾ teaspoon baking soda

2 teaspoons ginger powder

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

115g butter, at room temperature

For decoration:

1 teaspoon vanilla extract

Method of preparation:

Sift together the flour, baking soda and spices.

Beat the soft butter with the sugar until the mixture becomes like a cream. Add the egg and molasses and continue beating with the mixer until everything is smooth.

Gradually add the dry ingredient mixture and incorporate.

Divide the dough into two equal parts and wrap them in plastic wrap. Let the dough cool for at least two hours or better overnight, until firm.

Preheat the oven to 180C and prepare several baking trays with waxed paper.

Spread one of the dough pieces on the flour-lined countertop in a 0.5 cm thick sheet. Cut the biscuits with a special little man's shape and lift them off the counter with a spatula.

Place them in trays at a distance of 1 cm. Refrigerate the trays for 10 minutes.

Bake the biscuits for 8-12 minutes until they become firm on the edges and just start to brown. Let them cool in the pan for a minute, then take them out on a grill. You will get between 24 and 36 pieces depending on how big the shape of biscuits you use is.

For decoration:
Beat the butter with the vanilla extract and gradually add the powdered sugar, and finally the milk. From this moment you can color the cream with food coloring or you can use it like this to draw with a pos with two small eyes, mouth, clothes or the hair of the gingerbread men.


Gingerbread muffins (with honey)

The recipe is not complicated at all and you can make it together with the little ones, if they are passionate about cooking. From the quantities below, we got 15 (nine because we had reliable help, Antonia) 15 small pieces. On this occasion, I inaugurated some forms of muffins that I recently bought. The muffins did not look very good, but I assure you that the taste and texture are what you need, fragrant and fluffy.

Ingredient:

  • 180g flour
  • 1 tbsp baking powder
  • 1 lgță orange essence
  • 1 teaspoon cinnamon
  • a teaspoon of cloves
  • a teaspoon of nutmeg
  • a pinch of salt
  • 2 small eggs
  • 4 lg oil
  • 70g honey
  • 1 medium banana
  • 20 ml milk
  • vanilla

Method of preparation:

In the bowl of the mixer, I mixed the eggs, the oil (I used the sunflower), the honey, the banana puree, the vanilla and the milk. I would like to point out that thermally prepared honey does not become toxic, but loses its properties.

Separately, I mixed the dry ingredients, flour, baking powder, orange essence, salt powder, cinnamon, cloves and nutmeg. The orange essence I used is commercially available in powder form. Basically, it is dried and ground orange peel.

I incorporated the dry ingredients, with the help of a whisk, in the composition from step 1. When the dough was homogeneous, I transferred it to the muffin tins. I used some silicone muffin tins. For each muffin I put about 2 tablespoons of dough. To make sure the muffins didn't stick, I greased them with a little oil. In general, I don't like to use muffin paper, because it is more difficult to peel off and the muffins risk breaking.

I heated the oven to 180 ° Celsius and baked the muffins for about 20 minutes. If you use larger shapes, then I recommend leaving them a little longer to bake. It would be best to test the toothpicks, to make sure they are baked. If you prick them with a toothpick and it comes out clean, then the muffins are ripe.

My muffins came out fragrant and fluffy. Not to mention that the whole house was shrouded in festive aromas. All the spices used inevitably make me think of Christmas.

Other holiday recipes:

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About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


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