Grandma’s 100 Year Old Gingerbread Recipe.
Just in time for Christmas, Grandma’s gingerbread recipe. This is from a hand written cookbook from my family. Made with molasses, a forever food.
Grandma’s Gingerbread.
2 cups molasses
1 cup hot water
6 tablespoons butter
5 cups flour
1 teaspoon soda
1 teaspoon ground ginger
Bake at 350
For 20 minutes or until a knife stuck in comes out clean.
I made a half batch in the video.
Related videos from Grandma’s Cook Book.
Grandma’s 100 Year Old Biscuit Recipe.
Grandmas Homemade Cough Syrup.
Making Horehound Cough Drops.
GRASMERE GINGERBREAD CAKE / ZENCEFİLLİ KEK
GRASMERE AND SARAH JOHNSON’S GINGERBREAD
Grasmere is a village and tourist destination in Cumbria, England, in the centre of the Lake District, named after its adjacent lake.
One of the most beautiful villages in the Lake District is Grasmere, very close to Ambleside and crowned all around by wonderful hills and mountains. If you take the ferry from Bowness, you can see the beauty of Lake Windermere and reach Ambleside and go to Grasmere.
Victorian cook Sarah Nelson invented Grasmere Gingerbread in 1854 in the English Lake District village from where it gets its name.
A unique, spicy-sweet cross between a biscuit and cake, its reputation quickly spread and it is now enjoyed by food lovers all over the world.
Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger snap.
You can find the gingerbread cake recipe I developed with gingerbread and ginger syrup from Sarah Nelson's Grasmere Gingerbread store in the second section.
INGREDIENTS
2 cups flour
1 cup Grasmere gingerbread breadcrumbs
1 cup milk
1 cup sunflower oil
100 ml ginger syrup
2 pcs eggs
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1 tsp Madagascar vanilla extract
1 tsp Sicilian lemon extract
1/2 salt Sea salt
1 tsp ground ginger
1/2 ground clove
1/2 cinnamon
DIRECTIONS
0:00 Intro
0:30 MAN WITH CAMERA / ROADTRIP
Grasmere
1:47 Grind gingerbread cookies
2:09 Break the eggs
2:19 Add sugar, beat until thick
2:40 Add oil, milk and ginger syrup and mix
2:55 Add vanilla and lemon extract and mix
3:18 Add baking powder, baking soda, salt,
cinnamon and ground cloves and mix a little
3:50 Add the gingerbread breadcrumbs and flour
4:09 Mix by folding with spatula
4:38 Grease the mould
4:58 Put the mix into the mould,
5:18 Sprinkle crushed nuts on top
5:35 Bake in preheated oven for 45 minutes at 200C, 10 minutes at 160C
GRASMERE ve SARAH JOHNSON’UN ZENCEFİLLİ KURABİYESİ
Grasmere, İngiltere'nin Cumbria kentinde, Göller Bölgesi'nin merkezinde, adını bitişiğindeki gölden alan bir köy ve turistik yer.
Göller Bölgesi'ndeki en güzel köylerden biri, Ambleside'a çok yakın olan ve etrafı harika tepeler ve dağlarla taçlandırılmış olan Grasmere'dir. Bowness'ten feribota binerseniz Windermere Gölü'nün güzelliğini görebilir ve Ambleside'a ulaşabilir ve Grasmere'ye gidebilirsiniz.
Victorialı aşçı Sarah Nelson, Grasmere Gingerbread'i 1854 yılında kendi özel reçetesi ile yapmaya başladı.
Bisküvi ve kek arasında benzersiz, baharatlı-tatlı aromasıyla, ünü hızla yayıldı ve şimdi tüm dünyada
beğeniliyor.
Zencefilli kurabiye, tipik olarak zencefil, karanfil, hindistan cevizi ve tarçın ile lezzetlendirilmiş ve bal, şeker veya melas ile tatlandırılmış geniş bir unlu mamül kategorisini ifade eder. Zencefilli kurabiyenin yumuşak, nemli bir somun kekinden zencefilli çıtır çıtır bir kurabiyeye kadar birçok çeşiti vardır.
Sarah Nelson'ın Grasmere Gingerbread dükkanından aldığım zencefilli kurabiye ve zencefil şurubu ile geliştirdiğim zencefilli kek tarifini bu videoda bulabilirsiniz.
MALZEMELER
2 su bardağı un
1 su bardağı Grasmere zencefilli kurabiye kırıntıları
1 su bardağı süt
1 su bardağı ayçiçek yağı
100 ml zencefil şurubu
2 adet yumurta
1 çay kaşığı kabartma tozu
1 çay kaşığı karbonat
1 su bardağı şeker
1 çay kaşığı Madagaskar vanilya özü
1 çay kaşığı Sicilya limon özü
1/2 çay kaşığı deniz tuzu
1 çay kaşığı öğütülmüş zencefil
1/2 çay kaşığı öğütülmüş karanfil
1/2 çay kaşığı tarçın
—————————-
Video Editing
Fırat Tügen
frttgn@gmail.com
—————————-
SPECIAL THANKS
LA TURKA BISTRO
Rawtenstall
Moncton
PRIME CUT BAR & GRILL
Macclesfield
_________________
MUSIC CREDIT
KAİNAT
Album: Kars'tan Mars'a Bir Tas Su
Composition & Arranging &
Classical and Acoustic Guitars: Ezo Sarici
Recording & Mixing & Mastering: FrankieF 2019
TASA
Album: Kars'tan Mars'a Bir Tas Su
Composition & Arranging &
Classical Guitar: Sedat Sarici
Ney: Ethem Adan Ergil
Acoustic & Electric Guitar: Burak Kahraman
Double Bass: Daniil Margulis
Recording & Mixing & Mastering:
Sync Booth Music Productions- 2019
© SEDAT SARICI
Grasmere Gingerbread
For the full recipe please visit:
Using only six pantry-staple ingredients, Grasmere Gingerbread is sweet with a slight spicy bite from the crystalized candied ginger. The edges are crunchy and the inside of the bars are slightly chewy – the perfect balance. Recipe shared with permission granted by Maya Corrigan, author of GINGERDEAD MAN.
GRASMERE Gingerbread 1854 Sarah Nelson's Recipe
Grasmere Gingerbread has a rich and interesting history, dating back to 1854. It was created by Sarah Nelson, a Victorian cook, in Grasmere, a village in the English Lake District. Sarah started her life with a strong work ethic, working her way up from doing household chores to becoming a cook in a Kendal household. Her culinary skills grew, and she eventually moved to Penrith, where she met and married Wilfred Nelson, a farmhand.
The couple moved to Lancaster, where Sarah gave birth to three children. Tragedy struck in 1852 when their son died of cholera, prompting the family to move to Grasmere. In Grasmere, Sarah took on various jobs, including cooking and baking for larger houses in the district. During this time, in the winter of 1854, Sarah created the unique recipe for Grasmere Gingerbread, a spicy-sweet sensation that was neither a biscuit nor a cake.
Sarah began selling slices of her gingerbread to villagers and tourists, and its popularity grew rapidly. This success allowed her to focus solely on her gingerbread business. Despite facing personal tragedies, including losing her children and husband, Sarah continued to find solace and joy in her gingerbread business.
By the end of the 19th century, Sarah had established herself as a pioneering businesswoman. She safeguarded her secret recipe in a bank vault, and her legacy as a role model for women in business was firmly established. The Grasmere Gingerbread Shop, originating from Sarah's work, continues to be a testament to her innovation and resilience.
???? RECIPE BELOW
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Ingredients:
- Fine Oatmeal: 100g (1 cup)
- All-Purpose Flour: 125g (1 cup)
- Brown Sugar: 100g (1/2 cup)
- Butter: 115g (1/2 cup), plus extra for greasing
- Golden Syrup: 2 tablespoons (can substitute with honey or corn syrup)
- Ground Ginger: 2 teaspoons
- Mixed Spice: 1 teaspoon (a blend of cinnamon, nutmeg, and allspice)
- Salt: 1 tsp
- Baking Soda: 1/2 teaspoon
- Whole Milk: 1 tablespoon
- Optional: Finely chopped candied ginger for extra zing
Air fryer 140c - 284f 20 -25 mins
Oven 160c - 320F 20-25 mins
You can cook this amazing dish in any oven; the oven I use is a HYSapientia 24L Air fryer oven
@HYSapientia
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Gingerbread | Easy Traditional Recipe :)
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Hey folks! Today I made this wonderful gingerbread :) Perfect for this time of year…lovely served warm with custard or ice cream! Or with a cup of tea or coffee. I’ve drizzled over a wee bit of icing, but that’s completely optional of course,
Everything I used will be listed below.
-Cheryl x
______________________________________________________________________
I’m using an 8 x 12 inch cake tin
2 Cups (260g) plain or all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
2 Teaspoons ground cinnamon
2 Teaspoons ground ginger
1 Teaspoon ground cloves
1 Teaspoon nutmeg
1/2 Cup (113g ) room temperature butter - unsalted
1/2 Cup (110g) light brown sugar
1/4 Cup (50g) granulated white sugar
2 Medium eggs - room temperature
1/2 Cup (120 ml) (130g) Treacle or molasses
1 Cup (240 ml) Whole milk - room temperature
1 Cup (130g) Icing sugar
A couple of teaspoons warm water
1/2 Teaspoon vanilla extract
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Grasmere Gingerbread
Short factual film exploring Grasmere Gingerbread