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I don't want any stinking weak gingerbread recipe. I want something almost black, very rich, dense, and moist in the way of gingerbread. I want something that will taste great while on the trail of a big elk and keep you going until you find him. Got any recipe's from your great-great grandma?? I need to know exactly what kind of Molasses and brown sugar. There are many variations and they definitely influence the flavor. RELOAD - ITS FUN! | ||
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I don't have recipe like this.......but I sure want one. Christmas is close and I need a good Gingerbread. Anyone....? Merry Christmas to you & yours! Dave | |||
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Here's the one I use, it's not crispy, tasts nice, and will hold up well for gingerbread houses too. It's not really dark though like old elk hunter is yearning for. You could use demerera sugar instead of plain brown sugar to help that part. And I use fancy molasses which is a bit milder you can use blackstrap for more zing. Also some whole wheat flour used as part of the total amount would give more flavour (maybe 25% or so) The spices come through a lot stronger if you make the dough and leave it in the fridge a day or so before rolling and baking. Also it's by weight so you might have to get our your reloading scale!! 1 lb. butter 350 grams brown sugar 8 grams baking soda....not paking powder 6 grams ginger 2 grams cinnamon 1 gram ground cloves 150 grams eggs 450 grams molasses 1000 grams pastry flour (all purpose will work too but not as well) Like most cookies, cream sugar and butter with the spices added, slowly add the eggs then the molasses and finally the flour. The dough is very soft so it needs to be refrigerated for sure before rolling. You could make drop cookies with a spoon if you don't want to roll them. Merry Christmas everyone! The chef | |||
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Merry Christmas, Chef. So, how does one weigh the eggs?  Grizz Indeed, no human being has yet lived under conditions which, considering the prevailing climates of the past, can be regarded as normal. John E Pfeiffer, The Emergence of Man Those who can't skin, can hold a leg. Abraham Lincoln Only one war at a time. Abe Again. | |||
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Grizz, merry Christmas to you too old buddy, I didn't know you cooked. Interestingly eggs are pretty close to water in weight 150 grams is 150 milliliters.  | |||
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  Jason "You're not hard-core, unless you live hard-core." _______________________ Hunting in Africa is an adventure. The number of variables involved preclude the possibility of a perfect hunt. Some problems will arise. How you decide to handle them will determine how much you enjoy your hunt. Just tell yourself, "it's all part of the adventure." Remember, if Robert Ruark had gotten upset every time problems with Harry Selby's flat bed truck delayed the safari, Horn of the Hunter would have read like an indictment of Selby. But Ruark rolled with the punches, poured some gin, and enjoyed the adventure. -Jason Brown | |||
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Jason I've been scratching my head over your post for a couple of days, and I'm not sure what your intention is. I will add this- any water based liquid in cooking can be measured volumetrically or by weight. Not so with other liquids. Medium eggs are 53-63 grams by definition, and also about 50-60 ml. On the other hand volume/weight measurements aren't the same with dry ingredients. A volume of flour is a lot different in weight than a volume of salt etc. cheers | |||
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The Accurate Reloading Forums THE ACCURATE RELOADING.COM FORUMS Other Topics Recipes for Hunters Dark rich Gingerbread recipe wanted
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