On Wed, 04 Feb 2009 10:58:01 -0700, Gloria P wrote:

> Bob Terwilliger wrote:
>> I made gingerbread a couple days ago, and at first I wasn't all that happy
>> with it. The recipe is from _Maida Heatter's Book of Great Desserts_. But I
>> had a slice of the stuff the next day with a cup of tea, and it was
>> *fantastic*. The tea somehow brought out all kinds of nuances which I'd
>> missed the previous day. So I consider the recipe redeemed, and here it is:
>>
>> Moosehead Gingerbread
>>
>> 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
>>
>
> That sounds like an interesting blend of flavors, Bob.
> It is filed for future use. It may have been the tea
> that redeemed it, or just the overnight "aging" of flavors.
>
> gloria p

i was also thinking the 'aging' might have done it.

your pal,
blake