alf-and-half, mix well.
Prepare gingerbread mix according to package directions
edium bowl stir together the gingerbread mix and milk until moistened. Stir
Stir together 2 cups gingerbread mix and 3/4 cup water
Mix gingerbread mix, water and egg in large bowl until batter is smooth.
Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.
Cut tops from oranges.
Remove fruit from shells.
Save for fruit salad.
Mix gingerbread mix and water.
Place batter in orange cups and carefully set cups upright in hot coals.
Cook about 12 minutes or until tops of cakes lose their sheen.
Remove from coals and cool slightly.
Top with small dab of oleo and eat with a spoon.
Melt butter in bottom of a 9 inch square cake pan.
Combine brown sugar and cinnamon and sprinkle on bottom of pan.
Arrange apples on brown sugar mixture.
Prepare gingerbread mix as directed and pour over apple slices.
Bake as directed on gingerbread mix.
Invert on serving plate.
Garnish with whipped cream.
Bring applesauce to a boil. Add enough water to gingerbread mix to make a thick batter. Drop batter by spoonfuls into boiling applesauce. Cover and cook slowly until gingerbread is baked.
Mix gingerbread mix, eggs and ginger beer.
Pour in deep 9x13 pan. (Must be a deep pan to hold the milks while soaking.).
In separate bowl, combine milks and ginger powder.
Bake according to directions on box.
When cake is finished baking, poke small holes in cake and slowly pour milk mixture over cake until pan is full. Slightly lift cake in pan to allow milk mixture to soak under the cake.
Let cake sit in refrigerator overnight.
Top with Cool Whip or fresh whipped cream.
Chill bowl and beater blades, then whip cream.
Sprinkle with nutmeg and place in refrigerator.
Prepare gingerbread mix according to package directions.
Heat waffle iron to desired temperature and add oil to griddle.
Spoon desired portions of gingerbread onto waffle griddle and cook until done.
Place cooked waffles in warm oven.
Serve warm with a spoonful of whipped cream and chopped walnuts on top.
Melt margarine in 8 x 8-inch baking pan.
Stir in brown sugar until dissolved.
Arrange pineapple and cherries in brown sugar mixture.
Prepare gingerbread mix, using package directions.
Pour over pineapple and cherries.
Bake at 350\u00b0 for 50 minutes.
Serve with whipped cream.
In large bowl, blend soup and eggs.
Add gingerbread mix. Blend at low speed until moistened; beat 2 minutes on medium speed. Fold in raisins and walnuts.
Pour into well-greased 10-inch tube pan.
Bake at 325\u00b0 for 1 hour and 15 minutes or until cake is done. Serve warm or cool.
Preheat oven to 350\u00b0.
In a medium bowl, combine gingerbread mix, butter and 1 egg.
Spread mixture evenly into 2 greased 8-inch square baking pans.
In a medium bowl, combine cream cheese, remaining 2 eggs and confectioners sugar.
Spread evenly over gingerbread layers.
Bake 30 to 35 minutes or until slightly browned.
Allow to cool completely in pans.
Cut 1 x 2-inch bars. Store in airtight container.
Yields about 2 dozen bars in each pan.
pray with flour.
Combine gingerbread mix, 1 cup water, butter, egg
Melt butter in a 9 x 12-inch pan.
Chop up nuts over butter. Sprinkle nuts.
Pour apple pie filling over butter.
Prepare gingerbread mix as directed.
Pour mix over pie filling.
Bake at 350\u00b0 for 30 minutes.
Cool 5 minutes.
Turn on platter.
Top with Cool Whip.
Yields 45 cookies.
In saucepan, combine sugar, juice and butter.
Bring to a boil.
Pour into 12 x 7 baking dish.
In mixing bowl, combine gingerbread mix, milk and oil; stir.
Drop by spoonfuls over hot syrup.
Bake at 375\u00b0 for 20 to 25 minutes.
Serve warm.
Heat oven to 375\u00b0.
Mix the gingerbread mix with the flour, margarine and hot water in a large bowl.
Stir with a spoon until dough is formed.
Divide dough in half.
Place one half on floured cloth-covered surface.
Roll dough 1/8 inch thick; cut with floured cookie cutter.
Place on ungreased cookie sheet.
Bake 6 to 9 minutes or until edges are firm (do not overbake).
Cool 1 minute before removing from cookie sheet.
Cool completely before frosting or decorating.
Store in airtight container.
Whisk water and peanut butter.
Add gingerbread mix and stir. Pour into 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 20 minutes. Cut into bars.
ixing bowl, stir together the gingerbread mix, half and half, cinnamon and
Preheat Oven 375 degrees F.
Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
Bake for 20 minutes.
Batter will make 8 to 10 muffins depending on size of tin used.
Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
Beat in sugar until frosting is fluffy.
Frost Cupcakes and garnish as you please.
add mix and dry ingredients in large tupperware or other bowl, stir well to blend.
combine hot water with melted butter and add to the dry ingredients, stirring to mix into a stiff dough. refrigerate for at least an hour to make easier to handle. roll 1/4 thick and cut out house shapes or cookies. bake according to directions or at 350 about 20 min or until golden brown, if you want a ginger snap cookie, bake a little longer.