Monday, May 31, 2010

Gingerbread Mix

Mix Monday I wanted to share a favorite cookie and cake mix. It's a mix that will make gingerbread cookies or gingerbread cake, depending on what you add to the prepared mix.
I didn't have it perfected at Christmas time, and frankly it's something we enjoy year round. I'm not a spice snob.

It's been one of my long time favorites and though it is May and perhaps not a time people normally think of gingerbread, it is perfect timing for me on Memorial day, as it is the one cake I associate with my father's parents, and my loving grandfather Elmo, who was a veteran of WW2. He was of Swedish decent, but born in America and drafted into the war, leaving behind his wife and their young daughter Eileen. This one's for you grandpa. Rest in peace after living a noble life of love and service.

Chef Tess Gingerbread Mix
yield 2 mixes, 12 oz each

1 1/2 cups sugar (or granulated fructose) 8.7 oz
1/4 cup molasses, dark 2.1 oz
1/4 tsp orange brandy flavored LorAnne oil
2 1/4 cup cake flour (whole wheat cake flour works) 16 oz
1/4 cup buttermilk powder, 1.25 oz
1 tsp cinnamon (high quality Saigon cinnamon)
1 tsp ginger
1/2 tsp clove
1/4 tsp dehydrated lemon zest
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Directions: Combine the molasses, sugar, and flavor oil until smooth.
Add all the remaining ingredients and stir well. There will be lumps.
I usually run the mix through a flour sifter. If you don't want to mess with all of the lump, simply omit the molasses, and add it when you make the cake or cookies.

Directions for 12 oz of mix (this recipe yields 24 oz mix, or two mixes)
For cake: preheat oven to 375 degrees. Grease an 8X8 inch cake pan. Combine the mix with 2 eggs, 1 1/2 cup water and 1/2 cup oil. Stir just until combined. Pour into cake pan. Bake 25-30 minutes.
For drop cookies: Preheat oven to 375 degrees. Combine mix with 1/4 cup water and 3T melted butter. Scoop by rounded teaspoon on to parchment lined baking sheet, two inches apart. Sprinkle with sugar in the raw if desired. Bake 8-10 minutes.
For Roll out cookies: Combine mix with 1/4 cup water and 3T melted butter. Chill dough in the fridge 1 hour. Roll out on floured counter tops to 1/8th inch thickness. Cut into cookies with desired cookie cutter (I preferAnn Clark ). Transfer to parchment lined baking sheet. Bake in a preheated oven at 375 degrees 8-10 minutes. Frost when cooled. I love the soft cookies with Maple peach glaze or made into whoopie pies using the white chocolate cream cheese frosting I use for the pumpkin whoopie pies.
The cake is also divine.
There you go.
Happy Memorial Day!


Heather Hunt said...

Yummy! Would you make both mixes to make a 9 by 13 or jellyroll pan?

Chef Tess said...

Yes, use both mixes to make a 9 by 13 pan if the sides are at least 2 1/2 inches high. For a jelly roll, I'd use one mix (shorter sides) and bake 20-25 minutes. Great question.