Every Sunday our children/grandchildren come to our house. A tradition
that was started when I was still working at Sears in the early 90's, as
that was the only time we could all get together. I usually bake two, or
three kinds of cookies, as they go over about the best, but we've all
had so many cookies during the holidays, that I was thinking warm
gingerbread, topped with real whipped cream might go over real well, for
a change. I never have had a "favorite" recipe for one, but usually like
the ones I have made.

I just wonder if anyone here has a wonderful tried 'n' true recipe for
gingerbread, and if you'd care to share it? I prefer one that is at
least a 9x13 inch size, though I suppose I could double a smaller cake
recipe.

Judy

Judy Haffner wrote:
> Every Sunday our children/grandchildren come to our house. A tradition
> that was started when I was still working at Sears in the early 90's,
> as that was the only time we could all get together. I usually bake
> two, or three kinds of cookies, as they go over about the best, but
> we've all had so many cookies during the holidays, that I was
> thinking warm gingerbread, topped with real whipped cream might go
> over real well, for a change. I never have had a "favorite" recipe
> for one, but usually like the ones I have made.
>
> I just wonder if anyone here has a wonderful tried 'n' true recipe for
> gingerbread, and if you'd care to share it? I prefer one that is at
> least a 9x13 inch size, though I suppose I could double a smaller cake
> recipe.
>
> Judy

I made it a couple of times when I was a kid. I want to say that the recipe
was on some box of something or other that we had in the kitchen. But
nobody really liked the stuff. I thought it was okay but I've never been
thrilled with cake like stuff, which this was. After the second time of
throwing it out, I didn't make it again until a few years ago when I found a
gluten free recipe for it. Again, didn't go over so well.

I wonder if maybe it isn't a commonly liked food? I don't think I've ever
seen it in a bakery.

On Wed, 9 Jan 2013 16:59:23 -0900, (Judy Haffner)
wrote:

>
> Every Sunday our children/grandchildren come to our house. A tradition
> that was started when I was still working at Sears in the early 90's, as
> that was the only time we could all get together. I usually bake two, or
> three kinds of cookies, as they go over about the best, but we've all
> had so many cookies during the holidays, that I was thinking warm
> gingerbread, topped with real whipped cream might go over real well, for
> a change. I never have had a "favorite" recipe for one, but usually like
> the ones I have made.
>
> I just wonder if anyone here has a wonderful tried 'n' true recipe for
> gingerbread, and if you'd care to share it? I prefer one that is at
> least a 9x13 inch size, though I suppose I could double a smaller cake
> recipe.
>

I can't begin to tell you how good this one is.

Rich Spicy Gingerbread
posted by: Wayne Boatwright rec.food.cooking 10-09

Serves: 8

1/2 cup Unsalted Butter -- Melted
1/2 cup Granulated Sugar
1 cup Unsulphered Molasses
1 Egg
2 cups All-purpose Flour
1/2 tsp Salt
2 tsps Baking Powder
1 tsp Baking Soda
1 Tbl Ground Ginger
2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1 cup Boiling Water
1 tsp Grated Orange Zest -- Optional

Preheat oven to 350 degrees F.

Combine dry ingredients, except sugar, in medium bowl and blend well
with whisk. Set aside.

In mixer bowl, combine melted butter, sugar and molasses. Beat on low
speed until well combined.

Add egg to mixture and beat on low speed until mixture is smooth.

Add dry ingredients to mixer bowl alternatively with boiling water,
mixing until just combined.

Bake in deep 9-inch cake pan or iron skillet 35-45 minutes, or until
firm to touch and toothpick inserted in middle of cake comes out
clean.

Allow to cool before serving.




--
Food is an important part of a balanced diet.

sf wrote:

>I can't begin to tell you how good this
> one is.

>Rich Spicy Gingerbread
>posted by: Wayne Boatwright
> rec.food.cooking 10-09

<snipped for length>

Thanks, sf! this recipe really does sound GOOD, and for sure I will copy
it down. I wonder why it couldn't be baked in a 9x13 inch pan? That
amount of ingredients should be just about right for that size pan, I
would think?

Judy

On Wed, 9 Jan 2013 20:59:53 -0900, (Judy Haffner)
wrote:

>
>
> sf wrote:
>
> >I can't begin to tell you how good this
> > one is.
>
> >Rich Spicy Gingerbread
> >posted by: Wayne Boatwright
> > rec.food.cooking 10-09
>
> <snipped for length>
>
> Thanks, sf! this recipe really does sound GOOD, and for sure I will copy
> it down. I wonder why it couldn't be baked in a 9x13 inch pan? That
> amount of ingredients should be just about right for that size pan, I
> would think?
>
I baked it in a springform pan and it was perfect. Watch the timing
if you spread it out in a 9x13 pan or you might end up over baking it.
This was the gingerbread part of a gingerbread-pear upside down cake,
but I have only made the gingerbread part (OMG, it's so delicious!).
I can post the entire recipe, if you're interested. I was happy with
just the gingerbread; but Wayne is such a good cook the whole shebang
is probably great.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 9 Jan 2013 20:59:53 -0900, (Judy Haffner)
> wrote:
>
>>
>>
>> sf wrote:
>>
>> >I can't begin to tell you how good this
>> > one is.
>>
>> >Rich Spicy Gingerbread
>> >posted by: Wayne Boatwright
>> > rec.food.cooking 10-09
>>
>> <snipped for length>
>>
>> Thanks, sf! this recipe really does sound GOOD, and for sure I will copy
>> it down. I wonder why it couldn't be baked in a 9x13 inch pan? That
>> amount of ingredients should be just about right for that size pan, I
>> would think?
>>
> I baked it in a springform pan and it was perfect. Watch the timing
> if you spread it out in a 9x13 pan or you might end up over baking it.
> This was the gingerbread part of a gingerbread-pear upside down cake,
> but I have only made the gingerbread part (OMG, it's so delicious!).
> I can post the entire recipe, if you're interested. I was happy with
> just the gingerbread; but Wayne is such a good cook the whole shebang
> is probably great.

Speaking of whom ... where *is* Wayne these days. He seemed to disappear
after he moved with his work.
--
--
http://www.shop.helpforheroes.org.uk/

Janet wrote:
> In article >,
> says...
>> Rich Spicy Gingerbread
>> posted by: Wayne Boatwright rec.food.cooking 10-09
>
> Wayne had some great recipes :-)
>
> Does anyone keep in touch with him and is he OK?
>
> Janet UK

I think folks have said he's on facebook. I don't do facebook, so
I don't know. I do miss him.

Judy wrote:

> I just wonder if anyone here has a wonderful tried 'n' true recipe for
> gingerbread, and if you'd care to share it? I prefer one that is at least
> a 9x13 inch size, though I suppose I could double a smaller cake recipe.

Maida Heatter's recipe for Moosehead gingerbread is wonderful, but you'd
have to multiply it by a factor of 1.5 to make a 9x13 recipe:

Moosehead Gingerbread (from _Maida Heatter's Book of Great Desserts_)

2 1/2 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon powdered cloves
1/2 teaspoon dry mustard
1/2 teaspoon finely ground black pepper
1/4 pound (1/2 cup) butter
1/2 cup dark brown sugar, firmly packed
2 eggs
1 cup molasses, either dark or light
1 rounded tablespoon instant coffee
1 cup boiling water

Adjust rack to center of oven. Preheat oven to 375°F. Butter a 9-inch square
pan. Dust it lightly with fine, dry bread crumbs

Sift together the flour, baking soda, salt, cinnamon, ginger, cloves,
mustard, and black pepper. Set aside.

In large bowl of electric mixer cream the butter. Add the sugar and beat for
1 to 2 minutes. Beat in the eggs one at a time. Use a rubber spatula all
through the beating to help mix ingredients. Add molasses. Beat until
smooth. Dissolve the instant coffee in the boiling water. On low speed
alternately add sifted dry ingredients in three additions, and coffee, which
will be hot, in two additions.

Beat only until smooth. Mixture will be very thin. Pour into prepared pan.
Bake 35 minutes or until the top springs back when lightly touched. Cool in
pan on a rack for about 10 minutes. Cover with a rack and invert. Remove pan
and cover with another rack to invert again. Serve warm or let cool.

May be cut into squares or thin slices. Frequently served with applesauce or
vanilla ice cream.


Bob

On 1/10/2013 5:01 PM, Bob Terwilliger wrote:
> Judy wrote:
>
>> I just wonder if anyone here has a wonderful tried 'n' true recipe for
>> gingerbread, and if you'd care to share it? I prefer one that is at
>> least a 9x13 inch size, though I suppose I could double a smaller cake
>> recipe.
>
> Maida Heatter's recipe for Moosehead gingerbread is wonderful, but you'd
> have to multiply it by a factor of 1.5 to make a 9x13 recipe:
>
> Moosehead Gingerbread (from _Maida Heatter's Book of Great Desserts_)
>
> 2 1/2 cups sifted all-purpose flour
> 2 teaspoons baking soda
> 1/2 teaspoon salt
> 1 teaspoon cinnamon
> 1 1/2 teaspoons ground ginger
> 1/2 teaspoon powdered cloves
> 1/2 teaspoon dry mustard
> 1/2 teaspoon finely ground black pepper
> 1/4 pound (1/2 cup) butter
> 1/2 cup dark brown sugar, firmly packed
> 2 eggs
> 1 cup molasses, either dark or light
> 1 rounded tablespoon instant coffee
> 1 cup boiling water
>
> Adjust rack to center of oven. Preheat oven to 375°F. Butter a 9-inch
> square pan. Dust it lightly with fine, dry bread crumbs
>
> Sift together the flour, baking soda, salt, cinnamon, ginger, cloves,
> mustard, and black pepper. Set aside.
>
> In large bowl of electric mixer cream the butter. Add the sugar and beat
> for 1 to 2 minutes. Beat in the eggs one at a time. Use a rubber spatula
> all through the beating to help mix ingredients. Add molasses. Beat
> until smooth. Dissolve the instant coffee in the boiling water. On low
> speed alternately add sifted dry ingredients in three additions, and
> coffee, which will be hot, in two additions.
>
> Beat only until smooth. Mixture will be very thin. Pour into prepared
> pan. Bake 35 minutes or until the top springs back when lightly touched.
> Cool in pan on a rack for about 10 minutes. Cover with a rack and
> invert. Remove pan and cover with another rack to invert again. Serve
> warm or let cool.
>
> May be cut into squares or thin slices. Frequently served with
> applesauce or vanilla ice cream.
>
>
> Bob

Wow, I've never had it with coffee for a flavoring! Must try it!

On 1/9/2013 8:59 PM, Judy Haffner wrote:
>
> Every Sunday our children/grandchildren come to our house. A tradition
> that was started when I was still working at Sears in the early 90's, as
> that was the only time we could all get together. I usually bake two, or
> three kinds of cookies, as they go over about the best, but we've all
> had so many cookies during the holidays, that I was thinking warm
> gingerbread, topped with real whipped cream might go over real well, for
> a change. I never have had a "favorite" recipe for one, but usually like
> the ones I have made.
>
> I just wonder if anyone here has a wonderful tried 'n' true recipe for
> gingerbread, and if you'd care to share it? I prefer one that is at
> least a 9x13 inch size, though I suppose I could double a smaller cake
> recipe.
>
> Judy
>
I make a very ordinary gingerbread, but I think the key is using a lemon
glaze over it before it is sliced.