I really like Gingerbread. I spent some time this morning looking around at the largest Gingerbread recipe collection out there, Google! It is fun to search and find, but you will find so many. And then, which do you finally choose to make? I have about 6 bookmarked right now. I found many different styles of recipes, and then kept on looking until I found this one that I wanted to make.
This one from Miss Edna Lewis, as featured on The Wednesday Chef. Maybe it was the gently stewed rhubarb on the side that caught my eye, but still, it is the gingerbread that I desire. I spotted it months ago, and have thought about it often since then. I did a bit of research on Miss Lewis, she was a very interesting lady. Brave and feisty and also a great cook. Just possibly her personality is what influenced me to want to bake this gingerbread. You see, I like feisty!
Now it would be real easy to think, that on a Sunday morning I get to walk into the kitchen and simply start in, and complete the whole recipe from start to finish, taking great photo shots along the way. But alas no, this is a real kitchen where sometimes I run low on a needed ingredient. Today is exactly a day like that. I do not have enough molasses to complete the recipe until a trip to the store has been completed.
However I am unable to get to the store right now, you see Honey worked the late shift last night and parked in a spot that renders my car prisoner until he is up for the day. I just don't have the heart to wake a tired man while he sleeps.
While I wait for his waking, I have kept busy and completed a couple other tasks. I picked the raspberries and the white currents. Oh and I took some rhubarb out of the freezer to thaw, maybe some gently stewed rhubarb will be served with our gingerbread.
Dark Molasses Gingerbread
from: Miss Edna Lewis and Scott Peacock
350 degree oven
1 stick butter, plus more to butter baking pan
2 c cake flour *
1/4 t baking soda
2 t baking powder
1/2 t ginger
1/2 t cloves
1 t cinnamon
1/2 t salt
1 1/2 c molasses
Bring 1 c water to a boil, add stick of butter, set aside to let butter melt.
Whisk together flour and all dry ingredients. Whisk water into flour mixture.
Beat eggs and molasses, whisk until eggs are beaten. Whisk into flour water mixture, continue to whisk until smooth.
Pour into buttered 8 inch cake pan. Bake 40 - 45 minutes or until cake tests done.
Let cool, serves 8.
Mascarpone and yogurt with vanilla
1 container 8 oz Mascarpone cheese
1/3 c powder sugar
1/2 c greek style yogurt
1 t vanilla
Beat cheese, beat in remaining ingredients, beat until fluffy. Serve with Gingerbread and stewed fruit.
* I do not keep cake flour, but here is a homemade version.
For each cup of cake flour needed:
Spoon flour lightly into cup, level off. Remove 2 T flour and place back into your flour canister. Pour measured flour into bowl, add 2 T corn starch, whisk until completely incorporated into the flour. Then sift together again.
As always, thanks so much
for stopping to say hello. If
you excuse me now, I have dishes to wash!
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Decidedly Healthy or Horribly Decadent@ ceo a's draiocht