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Thread: REC: Old-Fashioned Gingerbread

  1. #1
    Wayne Boatwright Guest

    Default REC: Old-Fashioned Gingerbread

    Everyone probably has a gingerbread recipe, but I especially like this one.
    Try it. I think you'll like it!


    * Exported from MasterCook *

    Old-Fashioned Gingerbread

    Recipe By :
    Serving Size : 6 Preparation Time :0:50
    Categories : Desserts, Cakes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Batter
    1 2/3 cups all-purpose flour
    1 1/4 teaspoons baking soda
    1 1/2 teaspoons ground ginger
    3/4 teaspoon ground cinnamon
    3/4 teaspoon salt
    1/2 cup granulated sugar
    1 each large egg -- beaten
    1/2 cup dark molasses
    1/2 cup vegetable oil
    1/2 cup boiling water
    Lemon Glaze
    2/3 cup powdered sugar
    3 tablespoons lemon juice -- freshly squeezed

    Preheat oven to 350F. Oil and flour a 9-inch glass baking dish. Set
    aside.

    Combine all dry ingredients in large mixing bowl and blend well with whisk.

    Add beaten egg and molasses to dry ingredients and whisk or use rubber
    spatula to blend together. Mixture should look like wet sand.

    Add vegetable oil and boiling water to mixture and whisk together until
    batter is smooth.

    Pour batter into prepared baking dish and smooth evenly.

    Bake for 35 minutes, or until surface is firm and toothpick comes out clean
    when inserted in center.

    Prepare Lemon Glaze by combining powdered sugar and lemon juice and
    whisking until smooth. Pour glaze over hot cake and spread evenly over
    surface. Glaze will soak into cake.

    Allow to cool to room temperature before serving.

    Cut into squares and serve with whipped cream and a garnish of lemon zest.

    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 07(VII)/13(XIII)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Wear natural fibres. Hug your cat.
    -------------------------------------------





  2. #2
    Bob Terwilliger Guest

    Default Re: Old-Fashioned Gingerbread

    Wayne wrote:

    > Everyone probably has a gingerbread recipe, but I especially like
    > this one. Try it. I think you'll like it!


    I dunno, the gingerbread recipe I have from Maida Heatter is *very* good,
    although some of the ingredients (e.g., dry mustard and black pepper) are
    surprising.

    Bob


  3. #3
    Cuthbert Thistlethwaite Guest

    Default Re: REC: Old-Fashioned Gingerbread


    > Pour batter into prepared baking dish and smooth evenly.


    Maybe I'll try this one. Sounds good.

    Do you suggest a particular size of baking dish?

    IT

  4. #4
    Cuthbert Thistlethwaite Guest

    Default Re: REC: Old-Fashioned Gingerbread



    > IT


    That was supposed to say "TIA" but my computer changed it . . .

  5. #5
    Wayne Boatwright Guest

    Default Re: Old-Fashioned Gingerbread

    On Sun 13 Jul 2008 01:39:09a, Bob Terwilliger told us...

    > Wayne wrote:
    >
    >> Everyone probably has a gingerbread recipe, but I especially like this
    >> one. Try it. I think you'll like it!

    >
    > I dunno, the gingerbread recipe I have from Maida Heatter is *very* good,
    > although some of the ingredients (e.g., dry mustard and black pepper) are
    > surprising.
    >
    > Bob


    I have made a diferent recipe that contained dry mustard and black pepper,
    and I liked it very much. I don't think it was Maida Heatter's, though.

    Spices could certainly be adjusted on this recipe, but the two things I
    especialll like about this one is the somewhat higher ration of molasses to
    flour, and putting the lemon glaze onto the hot cake.

    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 07(VII)/13(XIII)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    If you do what you've always done,
    you'll get what you've always gotten.
    -------------------------------------------




  6. #6
    Wayne Boatwright Guest

    Default Re: REC: Old-Fashioned Gingerbread

    On Sun 13 Jul 2008 08:36:40a, Cuthbert Thistlethwaite told us...

    >
    >> Pour batter into prepared baking dish and smooth evenly.

    >
    > Maybe I'll try this one. Sounds good.
    >
    > Do you suggest a particular size of baking dish?
    >
    > IT


    Oh, I thought I stated that at the beginning of the directions. It should
    be a 9-inch square baking dish. Sorry...

    Hope you like it!

    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 07(VII)/13(XIII)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    -------------------------------------------





  7. #7
    Cuthbert Thistlethwaite Guest

    Default Re: REC: Old-Fashioned Gingerbread



    > Oh, I thought I stated that at the beginning of the directions. It should
    > be a 9-inch square baking dish. Sorry...


    You sure did. Sorry for being a little cross-eyed sometimes.

  8. #8
    Wayne Boatwright Guest

    Default Re: REC: Old-Fashioned Gingerbread

    On Sun 13 Jul 2008 09:03:10a, Cuthbert Thistlethwaite told us...

    >
    >
    >> Oh, I thought I stated that at the beginning of the directions. It should
    >> be a 9-inch square baking dish. Sorry...

    >
    > You sure did. Sorry for being a little cross-eyed sometimes.
    >


    Not a problem. Enjoy!

    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 07(VII)/13(XIII)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    It's not a STOLEN tagline--it's just
    'previously viewed'.
    -------------------------------------------




  9. #9
    Cuthbert Thistlethwaite Guest

    Default Re: REC: Old-Fashioned Gingerbread


    Well, I actually made that recipe, and it's quite good!

    It doesn't cut into thin slices willingly, but who cares.

    I did not make the frosting; I like ginger bread with vanilla ice cream
    or whipping cream, if anything.

    Thanks much.

  10. #10
    Wayne Boatwright Guest

    Default Re: REC: Old-Fashioned Gingerbread

    On Sun 13 Jul 2008 12:37:41p, Cuthbert Thistlethwaite told us...

    >
    > Well, I actually made that recipe, and it's quite good!
    >
    > It doesn't cut into thin slices willingly, but who cares.
    >
    > I did not make the frosting; I like ginger bread with vanilla ice cream
    > or whipping cream, if anything.
    >
    > Thanks much.
    >


    Well, I'm really glad you like it! Two comments, though. This gingerbread
    wasn't meant to be cut into thin slices, more like 3 x 3 inch squares, or 9
    servings max. It's more cake-like than bread-like. Also, the glaze that
    you didn't make actually soaks into the gingerbread to make it super moist
    with a nice citrusy undertone. Even with the glaze, it's still good with
    either ice cream or whipped cream. If you make it again, you might
    reconsider making the glaze.

    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 07(VII)/13(XIII)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    He who laughs last, thinks slowest.
    -------------------------------------------





  11. #11
    Janet Wilder Guest

    Default Re: REC: Old-Fashioned Gingerbread

    Wayne Boatwright wrote:
    > Everyone probably has a gingerbread recipe, but I especially like this one.
    > Try it. I think you'll like it!
    >
    >
    > * Exported from MasterCook *
    >
    > Old-Fashioned Gingerbread
    >
    > Recipe By :
    > Serving Size : 6 Preparation Time :0:50
    > Categories : Desserts, Cakes
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > Batter
    > 1 2/3 cups all-purpose flour
    > 1 1/4 teaspoons baking soda
    > 1 1/2 teaspoons ground ginger
    > 3/4 teaspoon ground cinnamon
    > 3/4 teaspoon salt
    > 1/2 cup granulated sugar
    > 1 each large egg -- beaten
    > 1/2 cup dark molasses
    > 1/2 cup vegetable oil
    > 1/2 cup boiling water
    > Lemon Glaze
    > 2/3 cup powdered sugar
    > 3 tablespoons lemon juice -- freshly squeezed
    >
    > Preheat oven to 350F. Oil and flour a 9-inch glass baking dish. Set
    > aside.
    >
    > Combine all dry ingredients in large mixing bowl and blend well with whisk.
    >
    > Add beaten egg and molasses to dry ingredients and whisk or use rubber
    > spatula to blend together. Mixture should look like wet sand.
    >
    > Add vegetable oil and boiling water to mixture and whisk together until
    > batter is smooth.
    >
    > Pour batter into prepared baking dish and smooth evenly.
    >
    > Bake for 35 minutes, or until surface is firm and toothpick comes out clean
    > when inserted in center.
    >
    > Prepare Lemon Glaze by combining powdered sugar and lemon juice and
    > whisking until smooth. Pour glaze over hot cake and spread evenly over
    > surface. Glaze will soak into cake.
    >
    > Allow to cool to room temperature before serving.
    >
    > Cut into squares and serve with whipped cream and a garnish of lemon zest.
    >

    I'm printing this out and taking it to NJ so I can make it for my son.
    Thanks.

    --
    Janet Wilder
    Bad spelling. Bad punctuation
    Good Friends. Good Life

  12. #12
    Goomba Guest

    Default Re: REC: Old-Fashioned Gingerbread

    Cuthbert Thistlethwaite wrote:
    > Well, I actually made that recipe, and it's quite good!
    >
    > It doesn't cut into thin slices willingly, but who cares.
    >
    > I did not make the frosting; I like ginger bread with vanilla ice cream
    > or whipping cream, if anything.
    >
    > Thanks much.


    I love gingerbread. One mix (gasp!) sold for it that I like is by
    Dromedary (sp?). I've never made it from scratch before but I'm going to
    try this recipe.

  13. #13
    sf Guest

    Default Re: REC: Old-Fashioned Gingerbread

    How did you know I've been coveting gingerbread?

    Thanks!
    ``````````````````````````````````

    On Sun, 13 Jul 2008 08:29:31 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >Everyone probably has a gingerbread recipe, but I especially like this one.
    >Try it. I think you'll like it!
    >
    >
    >* Exported from MasterCook *
    >
    > Old-Fashioned Gingerbread
    >
    >Recipe By :
    >Serving Size : 6 Preparation Time :0:50
    >Categories : Desserts, Cakes
    >
    > Amount Measure Ingredient -- Preparation Method
    >-------- ------------ --------------------------------
    > Batter
    > 1 2/3 cups all-purpose flour
    > 1 1/4 teaspoons baking soda
    > 1 1/2 teaspoons ground ginger
    > 3/4 teaspoon ground cinnamon
    > 3/4 teaspoon salt
    > 1/2 cup granulated sugar
    > 1 each large egg -- beaten
    > 1/2 cup dark molasses
    > 1/2 cup vegetable oil
    > 1/2 cup boiling water
    > Lemon Glaze
    > 2/3 cup powdered sugar
    > 3 tablespoons lemon juice -- freshly squeezed
    >
    >Preheat oven to 350F. Oil and flour a 9-inch glass baking dish. Set
    >aside.
    >
    >Combine all dry ingredients in large mixing bowl and blend well with whisk.
    >
    >Add beaten egg and molasses to dry ingredients and whisk or use rubber
    >spatula to blend together. Mixture should look like wet sand.
    >
    >Add vegetable oil and boiling water to mixture and whisk together until
    >batter is smooth.
    >
    >Pour batter into prepared baking dish and smooth evenly.
    >
    >Bake for 35 minutes, or until surface is firm and toothpick comes out clean
    >when inserted in center.
    >
    >Prepare Lemon Glaze by combining powdered sugar and lemon juice and
    >whisking until smooth. Pour glaze over hot cake and spread evenly over
    >surface. Glaze will soak into cake.
    >
    >Allow to cool to room temperature before serving.
    >
    >Cut into squares and serve with whipped cream and a garnish of lemon zest.




    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  14. #14
    Wayne Boatwright Guest

    Default Re: REC: Old-Fashioned Gingerbread

    On Sun 13 Jul 2008 12:43:15p, Janet Wilder told us...

    > Wayne Boatwright wrote:
    >> Everyone probably has a gingerbread recipe, but I especially like this
    >> one. Try it. I think you'll like it!
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Old-Fashioned Gingerbread



    > I'm printing this out and taking it to NJ so I can make it for my son.
    > Thanks.


    You're welcome, Janet. I hope your son enjoys it!



    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 07(VII)/13(XIII)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Never insult an alligator until you've
    crossed the river.
    -------------------------------------------




  15. #15
    Wayne Boatwright Guest

    Default Re: REC: Old-Fashioned Gingerbread

    On Sun 13 Jul 2008 12:48:57p, Goomba told us...

    > Cuthbert Thistlethwaite wrote:
    >> Well, I actually made that recipe, and it's quite good!
    >>
    >> It doesn't cut into thin slices willingly, but who cares.
    >>
    >> I did not make the frosting; I like ginger bread with vanilla ice cream
    >> or whipping cream, if anything.
    >>
    >> Thanks much.

    >
    > I love gingerbread. One mix (gasp!) sold for it that I like is by
    > Dromedary (sp?). I've never made it from scratch before but I'm going to
    > try this recipe.


    IMO, Dromedary makes the best gingerbread mix on the market. Dromedary
    used to make excellent cake mixes back in the 1950s an early 1960s, but
    haven't seen their products around in years.

    I think you'll enjoy this one, and it's pretty simple.



    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 07(VII)/13(XIII)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Foolproof operation: All parameters
    are hard coded.
    -------------------------------------------




  16. #16
    Wayne Boatwright Guest

    Default Re: REC: Old-Fashioned Gingerbread

    On Sun 13 Jul 2008 01:46:07p, told us...

    > How did you know I've been coveting gingerbread?
    >
    > Thanks!
    > ``````````````````````````````````


    Because I *know* you? Make it and enjoy, Barbara!


    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 07(VII)/13(XIII)/08(MMVIII)
    -------------------------------------------
    -------------------------------------------
    Foolproof operation: All parameters
    are hard coded.
    -------------------------------------------




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