It’s funny how recipes have evolved from the time our mothers or grandmas baked some of our childhood favorites to now. I remember coming home after school on cold, winter days and our house would be filled with the warmth of not only the old wood-burning kitchen range but also the inviting aroma of a big pan of gingerbread baking in the oven.
The pan my mom used to make that gingerbread wasn’t a conventional oblong cookie sheet but a blue granite pan she said originally was a “drip pan” from an “ice box” (now called a refrigerator). The pan made the best-tasting gingerbread ever, especially after Mom spread lemon glaze over the top.
I was reminded of that delicious treat when I found a gingerbread recipe made in a round pizza pan, and like Mom’s recipe, it is completed with a lemon glaze.
While the recipe may be different, the cinnamon-ginger aroma still warms the senses like the gingerbread I remember from my childhood days. And, the best part about this recipe is it can be ready in 30 minutes, start to finish!
GINGERBREAD WEDGES
2 1/2 cups Bisquick or other biscuit mix
1/4 cup packed brown sugar
1/3 cup molasses
1/4 cup whipping cream (heavy)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 egg
Lemon Glaze
1 cup powdered sugar
2 tablespoons margarine or butter, melted
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Heat oven to 425 degrees. Grease pizza pan.
Stir together all ingredients, excluding those for the Lemon Glaze, until a soft dough forms. Place on surface dusted with biscuit mix.
Roll in biscuit mix to coat and shape into a ball; knead 10 times. Pat dough into an 8-inch circle on a pizza pan. Cut into 8 wedges, but do not separate.
Bake 13 to 15 minutes or until set and starting to brown.
In the meantime, make Lemon Glaze by stirring together powdered sugar, margarine and lemon peel in small bowl. Stir in lemon juice until smooth enough to drizzle. Then, drizzle over wedges.
Carefully separate wedges and serve warm or cold. Makes 8 wedges.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
