Best 4 Dominosteine Layered Gingerbreads Recipes

DOMINOSTEINE (LAYERED GINGERBREADS)

Steps:

• For Dough:.
• In a large pot melt butter, sugar and honey over low heat until sugar is dissolved. Remove from heat.
• Mix baking powder with flour.
• Preheat oven to 375°F Grease a large baking sheet (12x14 inch).
• When honey mixture is lukewarm add eggs, cocoa, spices, rum and flour. Stir well.
• Spread about 5/8 inch thick on baking sheet and bake for about 20 minutes.
• For filling:.
• When gingerbread has cooled cut into 1 inch squares. Split those horizontally and fill with jelly. Turn the filled squares upside down and spread sides and surface thinnly with jelly, too. Let jelly dry.
• Optionally roll almond paste to 1/8 inch thickness between cling film and cut into 1 inch squares. Fill gingerbread with this, too.
• For glaze:.
• Mix sifted powdered sugar and cocoa. Mix in hot milx first, then melted shortening. Stir well. Keep warm over hot water in necessary.
• Glaze gingerbread squares and let dry.

LAYERED GINGERBREAD BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar. Beat in egg and molasses. Combine flour, ginger, salt, baking soda, cinnamon, allspice, nutmeg and cloves; add to creamed mixture. Pour into a greased 13x9-in. baking dish. Bake 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack., Meanwhile, in a small saucepan, combine sugar and flour. Whisk in milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Remove from heat. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour., Beat in butter and extract until light and fluffy. Spread over cooled gingerbread. Cover and freeze 15 minutes., For icing, in a small saucepan, combine brown sugar, cream and butter; bring to a boil. Remove from heat; whisk in molasses, allspice, ginger and salt. Transfer to a large bowl; add confectioners' sugar and beat until smooth. Spread over buttercream layer. Sprinkle with crystallized ginger. Refrigerate leftovers.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

DOMINOSTEINE

Steps:

• Using all of the ingredients down to the cocoa, knead all the ingredients together and then remove 1/3 of the dough to use as a cover. Roll out the other 2/3 of the dough onto a well-greased cookie sheet.
• Make the filling by combining the almonds, raisins, lemon peel and jam.
• Spread the filling onto the dough on the cookie sheet.
• Roll out the remaining 1/3 of dough and cover the ingredients on the cooking sheet. Bake in the oven for 20 to 30 minutes at 350 degrees F.
• When done, remove from oven. While still very warm, cut into squares. When cooled decorate with dipping chocolate. This can either be by dipping half of the square into the softened chocolate or by dripping the chocolate over the squares in a zig-zag pattern.