On Feb 4, 12:06*pm, "Bob Terwilliger" >
wrote:
> Damsel wrote:
> > Frankly, I'd try Jill's recipe before yours, Bob. *I was excited when
> > I first started reading your initial post, and then I ran into the
> > black pepper and mustard. *Not normal. *Not NORMAL, I say!
>
> I agree that it's definitely NOT a typical gingerbread recipe. But aren't
> you the one who was adventurous enough to try that cheesecake with a pecan
> pie inside? Have you lost that sense of excitement at trying new things?
> That sense of simultaneous wonder-and-daring?
>
> Bob

You, sir, are a Master Baiter. I took the bait and made the
gingerbread. No one (not even the two of us who knew what was in
them) found anything wrong with the flavor. It's delicious, in fact.
I used a cup of coffee that was so strong you could stand a spoon up
in it. LOL!

My one issue with this recipe is that it's drier than other
gingerbreads I've tried. I think that removing it from the pan and
cooling it on a rack contributes to that situation. In the future,
I'll probably just leave it in the pan and cover it when it is still
slightly warm, to capture some of the moisture lost when you follow
the recipe to the letter.

I'll also use Wayne's again. We adored that. And I'd like to try
Jill's mom's recipe, as well.

One thing I know for sure. With all that molasses, I won't be needing
a colon cleansing any time soon. Heehee!

Thanks for goading me into trying this recipe, Bob-O!

Carol