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 350°F. 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
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Sunday, 07(VII)/13(XIII)/08(MMVIII)
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Wear natural fibres. Hug your cat.
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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

> 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

> IT

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

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)
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-------------------------------------------
If you do what you've always done,
you'll get what you've always gotten.
-------------------------------------------

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

> 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.

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

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.
-------------------------------------------

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 350°F. 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

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.

How did you know I've been coveting gingerbread?

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

On Sun, 13 Jul 2008 08:29:31 GMT, 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 350°F. 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

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
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Sunday, 07(VII)/13(XIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Never insult an alligator until you've
crossed the river.
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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
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Sunday, 07(VII)/13(XIII)/08(MMVIII)
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Foolproof operation: All parameters
are hard coded.
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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
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Sunday, 07(VII)/13(XIII)/08(MMVIII)
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Foolproof operation: All parameters
are hard coded.
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