One way to enjoy gingerbread is with whipped cream, the American standard of gingerbread desserts. Another would be to serve the gingerbread with poached fruit and sweetened vanilla yogurt.
Right now however I am reading "Home Cooking, a writer in the kitchen" by Laurie Colwin, her favorite gingerbread dessert was gingerbread filled with raspberry preserves and frosted with chocolate butter cream. That seems like a lot of flavor, but I do believe I am up to the challenge.
Next time I make this gingerbread, I am going to use applesauce for some of the oil, along with some apple slices on the bottom for Apple Gingerbread upside down cake. That gingerbread dessert should be served with vanilla ice cream. I am looking to recreate a campfire dessert we use to make in scouts, which was a gingerbread mix and applesauce baked in a cast iron pan. Very simply, funny how those memories never go away.
My Mom's Gingerbread
from: Voluntary Simplicity
350 degree oven
2 c flour
1 c sugar
2 t baking soda
1 t cinnamon
1/2 t ginger
1/2 t allspice
1/2 t salt
1 c oil
1 c molasses
1 c boiling water
Combine dry ingredients in a large bowl and whisk to combine.
Add remaining ingredients except boiling water, beat well for 3 minutes.
Mixture will be smooth. Beat in boiling water. Pour batter into a 9X13 inch pan.
Bake 35 - 40 minutes. Or until done in your oven. Remove from oven and let cool (at least a bit!) before serving. Serves 12 - 15
To make up as a mix:
Combine dry ingredients, whisking to mix well. Store in a QT size plastic freezer bag or carton. Separably package the complete directions, store the two packages together with rubber bands.
Recipe rating: It's Ok. (tasty but not special)
Lets start some wandering!
Warning, there is an interesting and off beat variety tonight!
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Until then, we will keep enjoying this salsa. I made another batch today, it is so good.
choosing Voluntary Simplicity, this is great reading.
As always thanks for taking a moment to stop and say hello,
I appreciate your time and your visit.