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REC: Gingerbread
My mom's recipe from the 1960's. I haven't made this in years but it's
moist and delicious. The Honey-ginger Fluff is my later addition. Self-defense against Cool Whip. Gingerbread (cake) 2-1/3 c. all-purpose flour 1/3 c. sugar 1 c. molasses 3/4 c. *very* warm water 1/2 c. vegetable shortening <gasp> 1 egg 1 tsp. baking soda 1 tsp. ground ginger 1 tsp. ground cinnamon 3/4 tsp. salt Preheat oven to 325 F. Grease and flour a 9X9 baking pan. Beat all ingredients together in a large bowl using a [hand-held] mixer on low speed for 30 seconds, scraping sides of the bowl constantly. Beat on medium speed for 3 minutes. Pour batter into pan. Bake about 50 minutes or until a toothpick inserted in the center comes out clean. Honey-ginger Fluff Topping: Beat 2 c. chilled whipping cream, 1/4 c. honey and 1/2 tsp. ground ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving. Jill |
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REC: Gingerbread
On 11/17/2013 6:42 AM, jmcquown wrote:
> My mom's recipe from the 1960's. I haven't made this in years but it's > moist and delicious. The Honey-ginger Fluff is my later addition. > Self-defense against Cool Whip. > > Gingerbread (cake) > > 2-1/3 c. all-purpose flour > 1/3 c. sugar > 1 c. molasses > 3/4 c. *very* warm water > 1/2 c. vegetable shortening <gasp> > 1 egg > 1 tsp. baking soda > 1 tsp. ground ginger > 1 tsp. ground cinnamon > 3/4 tsp. salt > > Preheat oven to 325 F. Grease and flour a 9X9 baking pan. Beat all > ingredients together in a large bowl using a [hand-held] mixer on low > speed for 30 seconds, scraping sides of the bowl constantly. Beat on > medium speed for 3 minutes. Pour batter into pan. Bake about 50 > minutes or until a toothpick inserted in the center comes out clean. > > Honey-ginger Fluff Topping: > > Beat 2 c. chilled whipping cream, 1/4 c. honey and 1/2 tsp. ground > ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving. > > Jill Thanks for the recipe. That's a heap of molasses! You could try topping it with this: http://www.dailycal.org/2013/10/16/c...e-new-nutella/ :-) |
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REC: Gingerbread
On 11/17/2013 11:49 AM, dsi1 wrote:
> On 11/17/2013 6:42 AM, jmcquown wrote: >> My mom's recipe from the 1960's. I haven't made this in years but it's >> moist and delicious. The Honey-ginger Fluff is my later addition. >> Self-defense against Cool Whip. >> >> Gingerbread (cake) >> >> 2-1/3 c. all-purpose flour >> 1/3 c. sugar >> 1 c. molasses >> 3/4 c. *very* warm water >> 1/2 c. vegetable shortening <gasp> >> 1 egg >> 1 tsp. baking soda >> 1 tsp. ground ginger >> 1 tsp. ground cinnamon >> 3/4 tsp. salt >> >> Preheat oven to 325 F. Grease and flour a 9X9 baking pan. Beat all >> ingredients together in a large bowl using a [hand-held] mixer on low >> speed for 30 seconds, scraping sides of the bowl constantly. Beat on >> medium speed for 3 minutes. Pour batter into pan. Bake about 50 >> minutes or until a toothpick inserted in the center comes out clean. >> >> Honey-ginger Fluff Topping: >> >> Beat 2 c. chilled whipping cream, 1/4 c. honey and 1/2 tsp. ground >> ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving. >> >> Jill > > Thanks for the recipe. That's a heap of molasses! Yeah, but I don't eat sweet stuff very often. You could try topping > it with this: > > http://www.dailycal.org/2013/10/16/c...e-new-nutella/ > > :-) Uh... no thanks. Frankly, I've most often eaten the gingerbread without any topping. It's sweet enough as it is. Nutella isn't something that ever interested me. I'm seeing more ads on television for Nutella than ever. (Along the lines of: send your kids off to school after a breakfast of Nutella on toast.) I'll probably never buy it. Cookie butter? Doubtful. But hey, sweet your heart out! Jill |
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REC: Gingerbread
On Sunday, November 17, 2013 7:42:13 AM UTC-9, jmcquown wrote:
> My mom's recipe from the 1960's. I haven't made this in years but it's > > moist and delicious. The Honey-ginger Fluff is my later addition. > > Self-defense against Cool Whip. > > > > Gingerbread (cake) > > > > 2-1/3 c. all-purpose flour > > 1/3 c. sugar > > 1 c. molasses > > 3/4 c. *very* warm water > > 1/2 c. vegetable shortening <gasp> > > 1 egg > > 1 tsp. baking soda > > 1 tsp. ground ginger > > 1 tsp. ground cinnamon > > 3/4 tsp. salt > > > > Preheat oven to 325 F. Grease and flour a 9X9 baking pan. Beat all > > ingredients together in a large bowl using a [hand-held] mixer on low > > speed for 30 seconds, scraping sides of the bowl constantly. Beat on > > medium speed for 3 minutes. Pour batter into pan. Bake about 50 > > minutes or until a toothpick inserted in the center comes out clean. > > > > Honey-ginger Fluff Topping: > > > > Beat 2 c. chilled whipping cream, 1/4 c. honey and 1/2 tsp. ground > > ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving. > > > > Jill That IS a lot of molasses, but no doubt very good. I like real whipped cream on mine and never would put Cool Whip on something like that, but actually prefer lemon sauce. Here is the recipe I often use. It gives microwave cooking directions too, but I've always baked it in the oven, so have no idea how it would turn out being "baked" in a microwave? Gingerbread W/Lemon Sauce 2/3 cup whole wheat flour 1/2 cup all purpose flour (can use all white flour, but I don't) 1/2 cup packed brown sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 3/4 tsp. cinnamon 3/4 tsp. ginger 1/2 tsp. allspice 1/2 cup shortening (can use butter) 1/2 cup boiling water 1/2 cup molasses 1 egg, slightly beaten Grease bottom of 8 or 9 inch square pan. In large bowl, combine all dry ingredients. Add remaining ingredients and blend well. Pour batter into prepared pan. Bake at 350 for 25 to 30 minutes, or until tests done. Serve warm with lemon sauce, or whipped cream. Directions say you can pour batter into a 8 inch round microwave dish. Cook on high for 6 to 7-1/2 minutes, or till toothpick comes out clean. Lemon Sauce: 1/2 cup sugar Dash salt 2 tbsp. cornstarch 1 cup hot water 2 tbsp. lemon juice 2 tsp. grated lemon rind 2 tbsp. butter Combine sugar, cornstarch and salt in medium saucepan; blend in hot water. Cook over medium heat until mixture boils and is clear and thickened, stirring constantly. Stir in lemon juice and rind and butter. Serve warm or cold over gingerbread. Judy |
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REC: Gingerbread
On Sun, 17 Nov 2013 11:42:13 -0500, jmcquown >
wrote: > My mom's recipe from the 1960's. Looks like gingerbread recipe sharing time! I've made just the gingerbread part of Wayne Boatwright's gingerbread cake and it's to die for... moist and delicious. http://oi44.tinypic.com/awqe11.jpg Gingerbread Pear Upside Down Cake posted by: Wayne Boatwright rec.food.cooking 10-09 Rich Spicy Gingerbread Serves: 8 ½ cup Unsalted Butter -- Melted ½ cup Granulated Sugar 1 cup Unsulphured Molasses 1 Egg 2 cups All-purpose Flour ½ tsp Salt 2 tsps Baking Powder 1 tsp Baking Soda 1 Tbl Ground Ginger 2 tsp Ground Cinnamon ½ tsp Ground Cloves 1 cup Boiling Water 1 tsp Grated Orange Zest -- Optional (I used it) 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 (I used a springform pan) 35-45 minutes, or until firm to touch and toothpick inserted in middle of cake comes out clean. Allow to cool 5 minutes before turning out on serving plate. - I dusted it with powdered sugar just before serving and served it with a dollop of whipped cream. -- Food is an important part of a balanced diet. |
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REC: Gingerbread
On Sunday, November 17, 2013 6:42:13 AM UTC-10, jmcquown wrote:
> My mom's recipe from the 1960's. I haven't made this in years but it's > > moist and delicious. The Honey-ginger Fluff is my later addition. > > Self-defense against Cool Whip. > > > > Gingerbread (cake) > > > > 2-1/3 c. all-purpose flour > > 1/3 c. sugar > > 1 c. molasses > > 3/4 c. *very* warm water > > 1/2 c. vegetable shortening <gasp> > > 1 egg > > 1 tsp. baking soda > > 1 tsp. ground ginger > > 1 tsp. ground cinnamon > > 3/4 tsp. salt > > > > Preheat oven to 325 F. Grease and flour a 9X9 baking pan. Beat all > > ingredients together in a large bowl using a [hand-held] mixer on low > > speed for 30 seconds, scraping sides of the bowl constantly. Beat on > > medium speed for 3 minutes. Pour batter into pan. Bake about 50 > > minutes or until a toothpick inserted in the center comes out clean. > > > > Honey-ginger Fluff Topping: > > > > Beat 2 c. chilled whipping cream, 1/4 c. honey and 1/2 tsp. ground > > ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving. > > > > Jill I made this gingerbread with some modification. I used a little more than a cup of molasses and twice the amount of ginger and cinnamon along with 3/4 tsp of cloves. I also used butter instead of oil. Next time I'll try oil. I should have used a bigger pan because the batter overflowed the pan. No matter, the cake came out fine and tasty. I don't care much for molasses but the spices cut that bitterness down. Thanks for the inspiration and the recipe. |
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REC: Gingerbread
On 11/17/2013 11:23 PM, dsi1 wrote:
> On Sunday, November 17, 2013 6:42:13 AM UTC-10, jmcquown wrote: >> My mom's recipe from the 1960's. I haven't made this in years but it's >> moist and delicious. The Honey-ginger Fluff is my later addition. >> >> Self-defense against Cool Whip. >> >> Gingerbread (cake) >> >> 2-1/3 c. all-purpose flour >> 1/3 c. sugar >> 1 c. molasses >> 3/4 c. *very* warm water >> 1/2 c. vegetable shortening <gasp> >> 1 egg >> 1 tsp. baking soda >> 1 tsp. ground ginger >> 1 tsp. ground cinnamon >> 3/4 tsp. salt >> >> Preheat oven to 325 F. Grease and flour a 9X9 baking pan. Beat all >> ingredients together in a large bowl using a [hand-held] mixer on low >> speed for 30 seconds, scraping sides of the bowl constantly. Beat on >> medium speed for 3 minutes. Pour batter into pan. Bake about 50 >> minutes or until a toothpick inserted in the center comes out clean. >> >> Honey-ginger Fluff Topping: >> >> Beat 2 c. chilled whipping cream, 1/4 c. honey and 1/2 tsp. ground >> ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving. >> >> Jill > I made this gingerbread with some modification. I used a little more > than a cup of molasses and twice the amount of ginger and cinnamon along > with 3/4 tsp of cloves. I also used butter instead of oil. Next time I'll > try oil. I should have used a bigger pan because the batter overflowed the pan. > No matter, the cake came out fine and tasty. I don't care much for molasses > but the spices cut that bitterness down. Thanks for the inspiration and the recipe. > You're quite welcome. But at what point did I mention oil? Anyway, recipes are merely guidelines. I think the addition of ground cloves would be tasty. Jill |
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REC: Gingerbread
On Sunday, November 17, 2013 8:08:25 PM UTC-10, jmcquown wrote:
> On 11/17/2013 11:23 PM, dsi1 wrote: > > > On Sunday, November 17, 2013 6:42:13 AM UTC-10, jmcquown wrote: > > >> My mom's recipe from the 1960's. I haven't made this in years but it's > > >> moist and delicious. The Honey-ginger Fluff is my later addition. > > >> > > >> Self-defense against Cool Whip. > > >> > > >> Gingerbread (cake) > > >> > > >> 2-1/3 c. all-purpose flour > > >> 1/3 c. sugar > > >> 1 c. molasses > > >> 3/4 c. *very* warm water > > >> 1/2 c. vegetable shortening <gasp> > > >> 1 egg > > >> 1 tsp. baking soda > > >> 1 tsp. ground ginger > > >> 1 tsp. ground cinnamon > > >> 3/4 tsp. salt > > >> > > >> Preheat oven to 325 F. Grease and flour a 9X9 baking pan. Beat all > > >> ingredients together in a large bowl using a [hand-held] mixer on low > > >> speed for 30 seconds, scraping sides of the bowl constantly. Beat on > > >> medium speed for 3 minutes. Pour batter into pan. Bake about 50 > > >> minutes or until a toothpick inserted in the center comes out clean. > > >> > > >> Honey-ginger Fluff Topping: > > >> > > >> Beat 2 c. chilled whipping cream, 1/4 c. honey and 1/2 tsp. ground > > >> ginger in a chilled bowl until stiff. Refrigerate 1 hour before serving. > > >> > > >> Jill > > > I made this gingerbread with some modification. I used a little more > > > than a cup of molasses and twice the amount of ginger and cinnamon along > > > with 3/4 tsp of cloves. I also used butter instead of oil. Next time I'll > > > try oil. I should have used a bigger pan because the batter overflowed the pan. > > > No matter, the cake came out fine and tasty. I don't care much for molasses > > > but the spices cut that bitterness down. Thanks for the inspiration and the recipe. > > > > > You're quite welcome. But at what point did I mention oil? Anyway, > > recipes are merely guidelines. I think the addition of ground cloves > > would be tasty. > > > > Jill You said vegetable shortening - I misread it as vegetable oil. Oops. Well, I didn't use either one. I had a 12 oz bottle of molasses so I figured that all I had to do is pour 2/3 of the bottle. Oops, I poured in most of the bottle - damn! It didn't seem of hurt it any. It's kind of a special cake, ain't it? Thanks! |
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