Gingerbread Men Premium Jigsaw Puzzle

Maybe it has to do with the old story of the gingerbread man. Wikipedia says: In the 1875 St. Nicholas tale, a childless old woman bakes a gingerbread man who leaps from her oven and runs away, saying, "run, run as fast as you can; You can't catch me, I'm the Gingerbread Man. "

I think it is because the ladies are more tasty than the men, and are eaten first that is why you do not see the ladies.
Must say I enjoy all ginger bread, pity you do not live nearer I have made some yummy parkin for a friend whom is spending her Xmas in Germany and is taking some with her and some Christmas cake also. The reindeer's and myself offered to take it for her but I think she might think the Reindeer's might eat on the way. Thank you team for this puzzle.

I have several gingerbread cutters that are women. They have been passed down thru the family. I also have my great-great grandmothers recipe that was translated from german my my dad. He also translated her bundt recipe. It is different from the bundts you find today, more of a bread using yeast but sweet, not iced but sprinkled with powdered sugar and ground almonds. The pan we have was made from copper by her husband. Very ornate but similiar to the over all shape as the bundt pans are today.

How wonderful for you! I have a lot of my mother's sewing things and enjoy thinking of her as I make things.

Could you please explain what a bundt is, presume it is another word for a baking tin we all have different saying for our baking equipment. Thank you.

Similar...the bundt pans you find in the stores most of the time are just a round pan with bumps or kind of the swirl patter on the bottom and a hole in the center. Mine has a very intricate design of several different shapes. The cake mixes that are labeled as bundt cakes are totally different in taste and texture of the recipe I use, it has to have yeast and it raises then eggs are added and it raises again, it is more of a fine bread texture but a sweet-almond-yeasty taste.

You must print out the recipe for us, sound very tasty.

Will try to find my copy of it, it is filed away. It is a long recipe. It may be next week, after our son leaves I am limited on the time I can be on my computer, he is setting up a lap top that cordinates with my desk top computer so I will have use of either computer depending on whether I'm upstairs or down, also I got a new tablet & am trying to learn how to use it...this is hard on an old lady...to do all at once.

Bundt

3/4 cup milk
3/4 cup butter (divided 1/4 & 1/2)
3/4 cup sugar (divided 1/4 & 1/2)
1 tsp. Salt
1/4 cup warm (105-115 degree water)
2pkg. Dry yeast
2 whole eggs, beaten

4 to 4 1/2 cups flour
4 egg yolks, beaten
1 t sp. Vanilla
1 t s p. almond
cup very fine ground almonds
1/2 cup powdered sugar


proof yeast by dissolving in 1/4 cup warm water with 1 tbl. Of the 1/4 cup sugar added to it
(let stand until the mixture f o a m s).
Scald milk add 1/4 cup butter and melt, add 1/4 cup sugar(-1 tbl. ) And 1tsp. Salt, stir to dissolve and cool to lukewarm(105-115 degrees).
Put milk mixture in large mixing bowl blend in yeast mixture and 2 beaten eggs.
Stir in about 1/2 the flour. Mix until smooth; then stir in only enough of the rest of the flour to make a soft dough that, as you stir, forms an irregular ball and leaves the sides of the bow l
Turn out on floured board or knead with dough hook until smooth and elastic (about 10 minutes) add only enough more flour to keep dough from sticking to board.
Place in greased large bowl; coat top with oil or soft shortening; cover with clean damp towel and let rise in warm place away from draft (75-80 degrees) until doubled in bulk, about 50 minutes.
While the dough rises, generously butter a 12-14 cup tube mold (bundt pan) and dust with
the very fine ground almonds.
Melt remaining 1/2 cup butter and combine with remaining 1/2 cup sugar, cool and add 4 beaten eggs yolks, 1 tsp. Vanilla and 1 tsp. Almond flavoring, mixing well.
When dough has doubled in bulk, punch down and stir in above butter, sugar, egg, and flavorings mixture.
Beat until smooth and well blended.
Turn into prepared mold; cover; and let rise in warm place until doubled in bulk (about 40 minutes).
Bake about 1 hour at 325 degrees (lower temp 25 degrees if mold is non-stick or dark inside).
Cool in mold 10 minutes before removing from mold.
Dust with powdered sugar and let cool. Can be wrapped with plastic wrap and again with foil and frozen for a week or two before using (remove foil but not plastic wrap to thaw).
Dust again with powdered sugar just before serving.
This is an old German coffee cake that is very mild flavored and traditionally served for Christmas breakfast in our family.

Wow! Thanks!

Glad you liked it...Found a copy that I think I had typed on the comodore and scaned it into my work program, had not tried this before but glad to know that it can be done. I am trying to get a lot of my old recipes converted to my computer, but would rather puzzle in my free time...

Fine ally have managed to print your recipe off the computer, will give it a go and let you know how I get on, I have a Fabulous recipe for a true Yorkshire Parkin if you are interested I will print it out for you, the Tradition for when we make Parkin is normally at plot night November the 5th, but I make it all year round as my friends find it very Moorish.

Would love to have the reicpe, when you get time. Got the downstairs cleaned today, will try to get wash done this weekend. It's suppose to get cold again and possible ice, sleet, snow tomorrow here. It's 68 here today & partly sunny.

Will put it on on this Friday the 18th of January. Is your recipe for a stollen?

No, the dough will be soft and needs a pan or mold to hold its shape, does not have the body for a shaped bread.

As promised here is the recipe for the parkin.
Ingredients;, 100gm soft brown sugar, 1 egg beaten sr flour, pinch of salt, 75 gm oatmeal, 2tsp of ground ginger, 1/2 tsp of ground nutmeg, 1/2 tsp mixed spice, 175 gm Golden Syrup, 50 gm Black treacle, 100gm Butter unsalted, 1 egg beaten, 1 tablespoon of Milk. Method. Sieve together flour, salt, ginger, nutmeg mixed spice, mix in the oatmeal. Melt down the butter, Syrup, and Treacle and sugar, and Simmer, do not, repeat do not boil. Stir in the dry Ingredients and blend together, add the beaten egg and milk, and mixture to create a soft almost pouring consistency, pour into a greased lined tin and bake for 11/4 hours until firm in centre, When cooked allow to stand for a 1/4 of an hour, before turning out, this can then be cut into Squares, and put into a airtight tin, However if kept in a airtight tin, it will be like a good wine improve with age for the best flavour. This needs to be in an oven 275! F=140! C. 75 Gm=3 oz, 90 gm=3 1/2 ozs 100gm=4 oz. Syrup-Treacle=25 gm=1 oz or 1 level t sp. Tsp =teaspoon. 1 Oz (7 Tbsp =175 gm. Let me how you get on. Hope you enjoy this as much as we all do.

Sounds good, will have to locate the treacle and not sure about Golden Syrup. Probably just a different terms than we use. Thanks again...copied to my word and saved...

Made the loaf today, when you said it was a coffee cake did you mean you dip it in your morning coffee?
Because it did not have any coffee taste to it. There was one point where you put in your recipe to bake the cake at 325 degrees my oven is a fan oven and it goes in Celsius and the top number is 240 degrees. The cake turned out ok very light, but was looking forward to a coffee cake, thought perhaps you missed this ingredient out. Would you please let me know the answer.

It is a very light (mild) flavored cake to have with your morning coffee, but I like it any time of day. I use a double strength pure vanilla flavoring and you can up the almond flavoring. It also seems to have more flavor if it stands overnight or a day or so. My oven is a convection one and I have to lower my temperature some, I checked a conversion table and it looks like 325 F is 160 C, I it should just be a light gold and can be tested like a regular cake to make sure it is done. It can get very dry if overbaked...This recipe if around 200 years old or more and it was very hard to get much in the way of spices or flavors. This was my great grandmother's recipe and they came from Germany and went to Kansas in a covered wagon.

Enjoyed a piece of the cake this morning, and so did my neighbour, very nice will defiantly bake another one. Thank you for the recipe.

It seems always these old recipes are the best, yes it is very moorish and I look forward to baking some of your oldish recipe., And if you want to try some more of mine I will put some on, will not be offended if not.

I have often thought about adding some additional spices, or orange zest & chopped dried cranberries, also had thought about serving it with fruit or something like a blueberry sauce. I am the only one left in the family that will make this and everyone had a fit when I mention making a change. Would love more recipes. My mom had a friend that gave her a recipe for a shortcake that was done in a 9 x13 pan. It was not a sponge type cake like those you can buy and also not the bisquick type that most people make but was moist & sweet. The recipe was lost over the years & her friend passed on, but she said it was an English recipe, do you know of some thing like it. She called it a shortcake. Will always take more recipes, I collect them and cookbooks. I may not live long enough to get all the ones I have in the computer. Mom also found a recipe book in Oregon one time that was for peffernusses ("peppernuts"), it had recipes from all over the world someone had collected. I loaned it to a church group many years ago and I never got it back but I do still have our old family recipe still. Have not made these for may years, as my Dad was the only one who really liked them, but one year I made several types for him from the book for Christmas and he really enjoyed my gift that year. That was back when I was much younger and more energetic.

I also have many recipe books will look up the short cake recipe for you, at the moment its a knitting spree, all my friends want a hat making offered to show them how to make them but no you do them better than us, just laziness on there part.

Today has be terrible!! My computer acted up and I have been on the phone & online, even had my daughter over here to help. They think it was some update with a glitch that caused it. My security program stopped working my gadgets went haywire, and my flash player would not work. Finally just got all running again and hope it all continues to work. I can really relate to that, I spent a couple of years doing hats for everyone, also sew and I now just say no I only to that for my self when I feel like it. No rush on the recipe, I'm avoiding cooking at the moment.

I have a new thing abiout people paying for my services. I have the most wunderful mail woman who is like a daughter to me and she has made me promise that I will not do any more Reiki treatments for free and if someone schedules and does not show up they will have to pay anyway.
The same goes for my sewing. She is a good kid and I promised to listen to her.

Sounds good to me...We've done things for people all our lives and now we should get to have fun. I did learn early on the mending, had and aunt that would want me to take up or mend something that wasn't worth the work involed and then she might give 1 or 2 dollars for several hours or days of work. (This was when I was in high school-years ago. ) From then on I always told be no I didn't do mending or alterations.

Golden syrup is another word over here for treacle.

Thanks, will get to this yet...We have 14 year old grandaughter that is not getting along with her mother that has temporarily moved in with
us. Things are not the same...My quiet house & life have disappeared!

Let your Grandaughter help you with your cooking I am sure she would love it.

She is no longer with us, living with her other grandparents. They are about 20 years younger that we are and she has real issues, trying to get her into the school that our daughter teaches special education classes that she really needs.

Jrea73-Bundt recipe (hope this will bring if forward)
Org. Dec 11, 2012 - Gingerbread Men - comment w/toadlove.