My mom's recipe for gingerbread:

2-1/3 c. all-purpose flour
1/3 c. sugar
1 c. molasses
3/4 c. very warm water
1/2 c. vegetable shortening
1 large egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. salt

Preheat oven to 325F. Grease and flour a 9X9 baking pan. Beat all
ingredients together in a large bowl using a mixer on low speed for 30
seconds, scraping sides of the bowl constantly. Beat on medium speed for 3
minutes. Pour batter into pan. Bake about 50 minutes or until a toothpick
inserted in the center comes out clean. Allow to cool before serving.

My addition for whipped topping:

2 c. chilled whipping cream
1/4 c. clover honey
1/2 tsp. ground ginger

Beat all ingredients together in a well chilled bowl until stiff peaks form.
Refrigerate 1 hour before
serving.

Jill

On Mon 10 Nov 2008 08:50:34a, jmcquown told us...

> My mom's recipe for gingerbread:
>
> 2-1/3 c. all-purpose flour
> 1/3 c. sugar
> 1 c. molasses
> 3/4 c. very warm water
> 1/2 c. vegetable shortening
> 1 large egg
> 1 tsp. baking soda
> 1 tsp. ground ginger
> 1 tsp. ground cinnamon
> 3/4 tsp. salt
>
> Preheat oven to 325F. Grease and flour a 9X9 baking pan. Beat all
> ingredients together in a large bowl using a mixer on low speed for 30
> seconds, scraping sides of the bowl constantly. Beat on medium speed
> for 3 minutes. Pour batter into pan. Bake about 50 minutes or until a
> toothpick inserted in the center comes out clean. Allow to cool before
> serving.
>
> My addition for whipped topping:
>
> 2 c. chilled whipping cream
> 1/4 c. clover honey
> 1/2 tsp. ground ginger
>
> Beat all ingredients together in a well chilled bowl until stiff peaks
> form. Refrigerate 1 hour before
> serving.
>
> Jill


Jill, every recipe of your mother’s that you’ve shared over the years has
been a hit. Thanks for posting this. One of my favorites is the Date
Bars!


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
14hrs 59mins
*******************************************
He who laughs last is S-L-O-W.
*******************************************

jmcquown wrote:

> My mom's recipe for gingerbread:

<snipped and saved>

I'm no baker - but I think I'll give this a try. I even bought a few
baking pans the other week (ostensibly to try some of the recipes/ideas
I've seen here). Thanks!

--
Cheers
Chatty Cathy

Wayne Boatwright wrote:
> On Mon 10 Nov 2008 08:50:34a, jmcquown told us...
>
>> My mom's recipe for gingerbread:
>>
>> 2-1/3 c. all-purpose flour
>> 1/3 c. sugar
>> 1 c. molasses
>> 3/4 c. very warm water
>> 1/2 c. vegetable shortening
>> 1 large egg
>> 1 tsp. baking soda
>> 1 tsp. ground ginger
>> 1 tsp. ground cinnamon
>> 3/4 tsp. salt
>>
>> Preheat oven to 325F. Grease and flour a 9X9 baking pan. Beat all
>> ingredients together in a large bowl using a mixer on low speed for
>> 30 seconds, scraping sides of the bowl constantly. Beat on medium
>> speed for 3 minutes. Pour batter into pan. Bake about 50 minutes
>> or until a toothpick inserted in the center comes out clean. Allow
>> to cool before serving.
>>
>> My addition for whipped topping:
>>
>> 2 c. chilled whipping cream
>> 1/4 c. clover honey
>> 1/2 tsp. ground ginger
>>
>> Beat all ingredients together in a well chilled bowl until stiff
>> peaks form. Refrigerate 1 hour before
>> serving.
>>
>> Jill
>
>
> Jill, every recipe of your mother's that you've shared over the years
> has been a hit. Thanks for posting this. One of my favorites is the
> Date Bars!


For a woman who hates to cook she did some things right, Wayne Those
date bars are wonderful! This gingerbread is very nice. I haven't made it
in years but I'll be making this for Thanksgiving dessert. Assuming she's
out of the hospital by Thanksgiving, that is. Gawd I hope so!

Jill

On Mon 10 Nov 2008 09:12:33a, jmcquown told us...

> For a woman who hates to cook she did some things right, Wayne Those
> date bars are wonderful! This gingerbread is very nice. I haven't made
> it in years but I'll be making this for Thanksgiving dessert. Assuming
> she's out of the hospital by Thanksgiving, that is. Gawd I hope so!
>
> Jill

How is your mother coming along, Jill?


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
14hrs 46mins
*******************************************
Why do you need a driver's license to
buy liquor when you can't drink and drive?

Wayne Boatwright wrote:
> On Mon 10 Nov 2008 09:12:33a, jmcquown told us...
>
>> For a woman who hates to cook she did some things right, Wayne
>> Those date bars are wonderful! This gingerbread is very nice. I
>> haven't made it in years but I'll be making this for Thanksgiving
>> dessert. Assuming she's out of the hospital by Thanksgiving, that
>> is. Gawd I hope so!
>>
>> Jill
>
> How is your mother coming along, Jill?


They've moved her to the physical therapy unit and they're working with her
every day. When I went over on Friday the weather was so gorgeous they held
the afternoon PT on the front lawn of the hospital. They played horseshoes!
Mom couldn't stand but the therapist got her out of her wheelchair and held
her up while she tossed horseshoes at the stake.

They're keeping her for at least the rest of this week. I won't know until
later in the week whether I'll need to get a wheelchair for her or if she'll
be able to walk using her walker again.

Before that afternoon therapy session I sat with her while she had lunch.
Actually, she was just picking at it. Well no wonder. She ordered two
things she dislikes: baked fish and chopped (from frozen) broccoli which is
mostly tough stems. When I asked why she ordered it she told me they rushed
her through the menu selections when she got to the unit the day before.
When we got back to her room I helped her fill out the next days menu so at
least she'd get some things she likes. I also found out I can phone in her
menu choices for her which is great since I know what she'll eat or not eat.

I took her some crab cakes The nurse frowned but hey, *I* know how picky
she is about her food these days. And she's gotta eat. It's not a hotel so
you really only get two entree choices. A couple of days ago (I'm losing
track of time) I knew she wouldn't eat the lasagna. She eschews all things
tomato sauced these days. I knew she wouldn't care for the BBQ sauced
boneless chicken breast half, either. She did chow down on the cole slaw
and the mac & cheese. The day I took her the crab cakes she didn't eat the
hamburger we'd ordered but she ate two crab cakes and the baked fries that
came with the burger. So shuddup lady

I hope to have her home by next weekend. If it turns out she's confined to
a wheelchair I will definitely need some help here. A wheelchair won't fit
through the bathroom door. Even though she's very small, I'm not exactly
hefty myself. I certainly can't lift her in and out of the tub for bathing,
etc. There will be a bedside commode to deal with no matter what. (sigh)

Jill

On Nov 10, 7:50*am, "jmcquown" > wrote:
> My mom's recipe for gingerbread:
>
> 2-1/3 c. all-purpose flour
> 1/3 c. sugar
> 1 c. molasses
> 3/4 c. very warm water
> 1/2 c. vegetable shortening
> 1 large egg
> 1 tsp. baking soda
> 1 tsp. ground ginger
> 1 tsp. ground cinnamon
> 3/4 tsp. salt
>
> Preheat oven to 325F. *Grease and flour a 9X9 baking pan. Beat all
> ingredients together in a large bowl using a mixer on low speed for 30
> seconds, scraping sides of the bowl constantly. *Beat on medium speed for 3
> minutes. *Pour batter into pan. *Bake about 50 minutes or until a toothpick
> inserted in the center comes out clean. *Allow to cool before serving.
>
> My addition for whipped topping:
>
> 2 c. chilled whipping cream
> 1/4 c. clover honey
> 1/2 tsp. ground ginger
>
> Beat all ingredients together in a well chilled bowl until stiff peaks form.
> Refrigerate 1 hour before
> serving.
>
> Jill

How about a Cranberry Upside Down Cake?
Makes one 9 or 10 " single layer cake- serves about 8
Cranberry Topping
1/4 cup unsalted butter
2/3 cups sugar
1/2 tsp cinnamon
2 cups, about 1/2 pound fresh or frozen (unthawed) cranberries,
rinsed
& picked over

Spongecake
3/4 cup A.P. flour
1/4 cup cornstarch
1 tsp baking powder
Pinch o'salt
4 large eggs
3/4 cup sugar
Grated zest of 1 small lemon
1TBLS unsalted butter, melted & cooled
1/2 tsp vanilla extract


Cranberry topping: Preheat the oven to 350. Melt the butter in a
saucepan over medium heat. Stir in the cinnamon and sugar and cook
until the sugar begins to dissolve. Pour the mixture in a 9" square
cake pan or a 9-10" ovenproof skillet and tilt to coat well. Add the
cranberries in an even layer and set aside.
Spongecake: Sift the flour, cornstarch, baking powder, and salt onto
a
sheet of wax or parchment paper, set aside. Place the eggs, sugar, &
zest in a large bowl and beat with an electric mixer at medium-high
speed until the mixture is very pale & thick, and almost tripled in
volume, about 10 minutes- turn off the mixer. Spoon a large dollop of
the egg mixture into a small bowl. Add the melter butter and the
vanilla and fold together until blended- set aside. Working fairly
quickly, sprinkle the flour mixture, a few tablespoons at a time,
over
the large bowl of beaten eggs, and lightly fold in thouroughly.
Quickly fold in the butter /egg mixture. Pour the batter over the
cranberries in the pan, gently spread to even top. Bake until the is
puffed & lightly golden and the center springs back when pressed
lightly, about 35 minutes. Remove the cake from the oven, run a knife
around edges to loosen it, and immediately invert the cake onto a
serving plate. Leave the pan on top of the cake. After a few minutes,
carefully remove the pan. Serve the cake lukewarm or at room
temperature with whipped cream if you like.


This recipe is from Classic Home Desserts by Richard Sax- this is one
of my top 5 favorite cookbooks- I highly recommend it if you are a
dessert fan. I've made this for the past few holidays, and will
probably make it again this year. It's not too sweet, so it is a nice
finish to a fabulous dinner. Enjoy

On Mon 10 Nov 2008 09:43:08a, jmcquown told us...

> Wayne Boatwright wrote:

>> How is your mother coming along, Jill?
>
>
> They've moved her to the physical therapy unit and they're working with
> her every day. When I went over on Friday the weather was so gorgeous
> they held the afternoon PT on the front lawn of the hospital. They
> played horseshoes! Mom couldn't stand but the therapist got her out of
> her wheelchair and held her up while she tossed horseshoes at the stake.
>
> They're keeping her for at least the rest of this week. I won't know
> until later in the week whether I'll need to get a wheelchair for her or
> if she'll be able to walk using her walker again.
>
> Before that afternoon therapy session I sat with her while she had
> lunch. Actually, she was just picking at it. Well no wonder. She
> ordered two things she dislikes: baked fish and chopped (from frozen)
> broccoli which is mostly tough stems. When I asked why she ordered it
> she told me they rushed her through the menu selections when she got to
> the unit the day before. When we got back to her room I helped her fill
> out the next days menu so at least she'd get some things she likes. I
> also found out I can phone in her menu choices for her which is great
> since I know what she'll eat or not eat.
>
> I took her some crab cakes The nurse frowned but hey, *I* know how
> picky she is about her food these days. And she's gotta eat. It's not
> a hotel so you really only get two entree choices. A couple of days ago
> (I'm losing track of time) I knew she wouldn't eat the lasagna. She
> eschews all things tomato sauced these days. I knew she wouldn't care
> for the BBQ sauced boneless chicken breast half, either. She did chow
> down on the cole slaw and the mac & cheese. The day I took her the crab
> cakes she didn't eat the hamburger we'd ordered but she ate two crab
> cakes and the baked fries that came with the burger. So shuddup lady
>
> I hope to have her home by next weekend. If it turns out she's confined
> to a wheelchair I will definitely need some help here. A wheelchair
> won't fit through the bathroom door. Even though she's very small, I'm
> not exactly hefty myself. I certainly can't lift her in and out of the
> tub for bathing, etc. There will be a bedside commode to deal with no
> matter what. (sigh)
>
> Jill

Jill, it sounds like your mom is making wonderful progress. It’s amazing
how different hip surgery and PT are these days compared to in the past.
I’m glad to hear the good news!


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
14hrs 1mins
*******************************************
Oh what a tangled web we weave, when
first we try to comms receive.

On Mon 10 Nov 2008 09:55:53a, merryb told us...

> How about a Cranberry Upside Down Cake?
> Makes one 9 or 10 " single layer cake- serves about 8
> Cranberry Topping
> 1/4 cup unsalted butter
> 2/3 cups sugar
> 1/2 tsp cinnamon
> 2 cups, about 1/2 pound fresh or frozen (unthawed) cranberries,
> rinsed
> & picked over
>
> Spongecake
> 3/4 cup A.P. flour
> 1/4 cup cornstarch
> 1 tsp baking powder
> Pinch o'salt
> 4 large eggs
> 3/4 cup sugar
> Grated zest of 1 small lemon
> 1TBLS unsalted butter, melted & cooled
> 1/2 tsp vanilla extract
>
>
> Cranberry topping: Preheat the oven to 350. Melt the butter in a
> saucepan over medium heat. Stir in the cinnamon and sugar and cook
> until the sugar begins to dissolve. Pour the mixture in a 9" square
> cake pan or a 9-10" ovenproof skillet and tilt to coat well. Add the
> cranberries in an even layer and set aside.
> Spongecake: Sift the flour, cornstarch, baking powder, and salt onto
> a
> sheet of wax or parchment paper, set aside. Place the eggs, sugar, &
> zest in a large bowl and beat with an electric mixer at medium-high
> speed until the mixture is very pale & thick, and almost tripled in
> volume, about 10 minutes- turn off the mixer. Spoon a large dollop of
> the egg mixture into a small bowl. Add the melter butter and the
> vanilla and fold together until blended- set aside. Working fairly
> quickly, sprinkle the flour mixture, a few tablespoons at a time,
> over
> the large bowl of beaten eggs, and lightly fold in thouroughly.
> Quickly fold in the butter /egg mixture. Pour the batter over the
> cranberries in the pan, gently spread to even top. Bake until the is
> puffed & lightly golden and the center springs back when pressed
> lightly, about 35 minutes. Remove the cake from the oven, run a knife
> around edges to loosen it, and immediately invert the cake onto a
> serving plate. Leave the pan on top of the cake. After a few minutes,
> carefully remove the pan. Serve the cake lukewarm or at room
> temperature with whipped cream if you like.
>
>
> This recipe is from Classic Home Desserts by Richard Sax- this is one
> of my top 5 favorite cookbooks- I highly recommend it if you are a
> dessert fan. I've made this for the past few holidays, and will
> probably make it again this year. It's not too sweet, so it is a nice
> finish to a fabulous dinner. Enjoy

That sounds delicious, Merry! I love cranberries, and I also prefer a
spongecake for upside-down cakes.

<saved> Thanks for posting!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
13hrs 57mins
*******************************************
The important thing is not to stop
questioning.

On Nov 10, 9:05*am, Wayne Boatwright >
wrote:
> On Mon 10 Nov 2008 09:55:53a, merryb told us...
>
>
>
>
>
> > How about a Cranberry Upside Down Cake?
> > Makes one 9 or 10 " single layer cake- serves about 8
> > Cranberry Topping
> > 1/4 cup unsalted butter
> > 2/3 cups sugar
> > 1/2 tsp cinnamon
> > 2 cups, about 1/2 pound fresh or frozen (unthawed) cranberries,
> > rinsed
> > & picked over
>
> > Spongecake
> > 3/4 cup A.P. flour
> > 1/4 cup cornstarch
> > 1 tsp baking powder
> > Pinch o'salt
> > 4 large eggs
> > 3/4 cup sugar
> > Grated zest of 1 small lemon
> > 1TBLS unsalted butter, melted & cooled
> > 1/2 tsp vanilla extract
>
> > Cranberry topping: Preheat the oven to 350. Melt the butter in a
> > saucepan over medium heat. Stir in the cinnamon and sugar and cook
> > until the sugar begins to dissolve. Pour the mixture in a 9" square
> > cake pan or a 9-10" ovenproof skillet and tilt to coat well. Add the
> > cranberries in an even layer and set aside.
> > Spongecake: Sift the flour, cornstarch, baking powder, and salt onto
> > a
> > sheet of wax or parchment paper, set aside. Place the eggs, sugar, &
> > zest in a large bowl and beat with an electric mixer at medium-high
> > speed until the mixture is very pale & thick, and almost tripled in
> > volume, about 10 minutes- turn off the mixer. Spoon a large dollop of
> > the egg mixture into a small bowl. Add the melter butter and the
> > vanilla and fold together until blended- set aside. Working fairly
> > quickly, sprinkle the flour mixture, a few tablespoons at a time,
> > over
> > the large bowl of beaten eggs, and lightly fold in thouroughly.
> > Quickly fold in the butter /egg mixture. Pour the batter over the
> > cranberries in the pan, gently spread to even top. Bake until the is
> > puffed & lightly golden and the center springs back when pressed
> > lightly, about 35 minutes. Remove the cake from the oven, run a knife
> > around edges to loosen it, and immediately invert the cake onto a
> > serving plate. Leave the pan on top of the cake. After a few minutes,
> > carefully remove the pan. Serve the cake lukewarm or at room
> > temperature with whipped cream if you like.
>
> > This recipe is from Classic Home Desserts by Richard Sax- this is one
> > of my top 5 favorite cookbooks- I highly recommend it if you are a
> > dessert fan. I've made this for the past few holidays, and will
> > probably make it again this year. It's not too sweet, so it is a nice
> > finish to a fabulous dinner. Enjoy
>
> That sounds delicious, Merry! *I love cranberries, and I also prefer a
> spongecake for upside-down cakes.
>
> <saved> *Thanks for posting!
>
> --
> * * * * * * *Wayne Boatwright * * * * * *
> (correct the spelling of "geemail" to reply)
>
> *******************************************
> Date: Monday, 11(XI)/10(X)/08(MMVIII)
> *******************************************
> * * * *Countdown till Veteran's Day * * *
> * * * * * * * *13hrs 57mins * * * * * * * *
> *******************************************
> * * The important thing is not to stop * *
> * * * * * * * *questioning. * * * * * * *- Hide quoted text -
>
> - Show quoted text -

I posted it earlier, but I was afraid no one would see it, so I redid
it. Glad you saw it!

On Mon 10 Nov 2008 10:10:07a, merryb told us...

> I posted it earlier, but I was afraid no one would see it, so I redid
> it. Glad you saw it!
>

I didn’t see it the first time, Merry, so I’m glad you posted it again!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
13hrs 42mins
*******************************************
All things being equal, fat people use
more soap.

merryb wrote:
> On Nov 10, 7:50 am, "jmcquown" > wrote:
>> My mom's recipe for gingerbread:
>>
> How about a Cranberry Upside Down Cake?
> Makes one 9 or 10 " single layer cake- serves about 8
> Cranberry Topping
> 1/4 cup unsalted butter
> 2/3 cups sugar
> 1/2 tsp cinnamon
> 2 cups, about 1/2 pound fresh or frozen (unthawed) cranberries,
> rinsed
> & picked over
>
> Spongecake
> 3/4 cup A.P. flour
> 1/4 cup cornstarch
> 1 tsp baking powder
> Pinch o'salt
> 4 large eggs
> 3/4 cup sugar
> Grated zest of 1 small lemon
> 1TBLS unsalted butter, melted & cooled
> 1/2 tsp vanilla extract
>
>
> Cranberry topping: Preheat the oven to 350. Melt the butter in a
> saucepan over medium heat. Stir in the cinnamon and sugar and cook
> until the sugar begins to dissolve. Pour the mixture in a 9" square
> cake pan or a 9-10" ovenproof skillet and tilt to coat well. Add the
> cranberries in an even layer and set aside.
> Spongecake: Sift the flour, cornstarch, baking powder, and salt onto
> a
> sheet of wax or parchment paper, set aside. Place the eggs, sugar, &
> zest in a large bowl and beat with an electric mixer at medium-high
> speed until the mixture is very pale & thick, and almost tripled in
> volume, about 10 minutes- turn off the mixer. Spoon a large dollop of
> the egg mixture into a small bowl. Add the melter butter and the
> vanilla and fold together until blended- set aside. Working fairly
> quickly, sprinkle the flour mixture, a few tablespoons at a time,
> over
> the large bowl of beaten eggs, and lightly fold in thouroughly.
> Quickly fold in the butter /egg mixture. Pour the batter over the
> cranberries in the pan, gently spread to even top. Bake until the is
> puffed & lightly golden and the center springs back when pressed
> lightly, about 35 minutes. Remove the cake from the oven, run a knife
> around edges to loosen it, and immediately invert the cake onto a
> serving plate. Leave the pan on top of the cake. After a few minutes,
> carefully remove the pan. Serve the cake lukewarm or at room
> temperature with whipped cream if you like.
>

Thanks for this! I grew up with "cranberry sauce" that still looked like
the can it came out of LOL I was convinced I disliked cranberries in all
incarnations for the longest time. This sounds like a nice cake even though
I'm not big on desserts Not ultra sweet, which in my book is a good
thing.

Jill

On Nov 10, 10:10*am, "jmcquown" > wrote:
> merryb wrote:
> > On Nov 10, 7:50 am, "jmcquown" > wrote:
> >> My mom's recipe for gingerbread:
>
> > How about a Cranberry Upside Down Cake?
> > Makes one 9 or 10 " single layer cake- serves about 8
> > Cranberry Topping
> > 1/4 cup unsalted butter
> > 2/3 cups sugar
> > 1/2 tsp cinnamon
> > 2 cups, about 1/2 pound fresh or frozen (unthawed) cranberries,
> > rinsed
> > & picked over
>
> > Spongecake
> > 3/4 cup A.P. flour
> > 1/4 cup cornstarch
> > 1 tsp baking powder
> > Pinch o'salt
> > 4 large eggs
> > 3/4 cup sugar
> > Grated zest of 1 small lemon
> > 1TBLS unsalted butter, melted & cooled
> > 1/2 tsp vanilla extract
>
> > Cranberry topping: Preheat the oven to 350. Melt the butter in a
> > saucepan over medium heat. Stir in the cinnamon and sugar and cook
> > until the sugar begins to dissolve. Pour the mixture in a 9" square
> > cake pan or a 9-10" ovenproof skillet and tilt to coat well. Add the
> > cranberries in an even layer and set aside.
> > Spongecake: Sift the flour, cornstarch, baking powder, and salt onto
> > a
> > sheet of wax or parchment paper, set aside. Place the eggs, sugar, &
> > zest in a large bowl and beat with an electric mixer at medium-high
> > speed until the mixture is very pale & thick, and almost tripled in
> > volume, about 10 minutes- turn off the mixer. Spoon a large dollop of
> > the egg mixture into a small bowl. Add the melter butter and the
> > vanilla and fold together until blended- set aside. Working fairly
> > quickly, sprinkle the flour mixture, a few tablespoons at a time,
> > over
> > the large bowl of beaten eggs, and lightly fold in thouroughly.
> > Quickly fold in the butter /egg mixture. Pour the batter over the
> > cranberries in the pan, gently spread to even top. Bake until the is
> > puffed & lightly golden and the center springs back when pressed
> > lightly, about 35 minutes. Remove the cake from the oven, run a knife
> > around edges to loosen it, and immediately invert the cake onto a
> > serving plate. Leave the pan on top of the cake. After a few minutes,
> > carefully remove the pan. Serve the cake lukewarm or at room
> > temperature with whipped cream if you like.
>
> Thanks for this! *I grew up with "cranberry sauce" that still looked like
> the can it came out of *LOL *I was convinced I disliked cranberries in all
> incarnations for the longest time. *This sounds like a nice cake even though
> I'm not big on desserts *Not ultra sweet, which in my book is a good
> thing.
>
> Jill- Hide quoted text -
>
> - Show quoted text -

Thanks- you are right about it not being too sweet- you can always top
with sweetened whipped cream. It's also a really easy recipe!

merryb wrote:

"jmcquown"


Thanks to both of you for these.

Best regards . . .

On Nov 10, 11:40*am, Cuthbert Thistlethwaite >
wrote:
> merryb wrote:
>
> "jmcquown"
>
> Thanks to both of you for these.
>
> Best regards . . .

You are most welcome!

jmcquown wrote:
> My mom's recipe for gingerbread:
>
> 2-1/3 c. all-purpose flour
> 1/3 c. sugar
> 1 c. molasses
> 3/4 c. very warm water
> 1/2 c. vegetable shortening
> 1 large egg
> 1 tsp. baking soda
> 1 tsp. ground ginger
> 1 tsp. ground cinnamon
> 3/4 tsp. salt
>
> Preheat oven to 325F. Grease and flour a 9X9 baking pan. Beat all
> ingredients together in a large bowl using a mixer on low speed for 30
> seconds, scraping sides of the bowl constantly. Beat on medium speed
> for 3 minutes. Pour batter into pan. Bake about 50 minutes or until
> a toothpick inserted in the center comes out clean. Allow to cool
> before serving.
> My addition for whipped topping:
>
> 2 c. chilled whipping cream
> 1/4 c. clover honey
> 1/2 tsp. ground ginger
>
> Beat all ingredients together in a well chilled bowl until stiff
> peaks form. Refrigerate 1 hour before
> serving.
>
> Jill

I take it that this is like a gingerbread cake? What an interesting idea!
Thanks, Jill. I'm going to save this one.

kili

On Nov 11, 2:45*pm, "kilikini" > wrote:
> jmcquown wrote:
> > My mom's recipe for gingerbread:
>
> > 2-1/3 c. all-purpose flour
> > 1/3 c. sugar
> > 1 c. molasses
> > 3/4 c. very warm water
> > 1/2 c. vegetable shortening
> > 1 large egg
> > 1 tsp. baking soda
> > 1 tsp. ground ginger
> > 1 tsp. ground cinnamon
> > 3/4 tsp. salt
>
> > Preheat oven to 325F. *Grease and flour a 9X9 baking pan. Beat all
> > ingredients together in a large bowl using a mixer on low speed for 30
> > seconds, scraping sides of the bowl constantly. *Beat on medium speed
> > for 3 minutes. *Pour batter into pan. *Bake about 50 minutes or until
> > a toothpick inserted in the center comes out clean. *Allow to cool
> > before serving.
> > My addition for whipped topping:
>
> > 2 c. chilled whipping cream
> > 1/4 c. clover honey
> > 1/2 tsp. ground ginger
>
> > Beat all ingredients together in a well chilled bowl until stiff
> > peaks form. Refrigerate 1 hour before
> > serving.
>
> > Jill
>
> I take it that this is like a gingerbread cake? *What an interesting idea!
> Thanks, Jill. *I'm going to save this one.
>
> kili- Hide quoted text -
>
> - Show quoted text -

I think the cake type is the original gingerbread- cookies came
later...

kilikini wrote:
> jmcquown wrote:
>> My mom's recipe for gingerbread:
>>
>> 2-1/3 c. all-purpose flour
>> 1/3 c. sugar
>> 1 c. molasses
>> 3/4 c. very warm water
>> 1/2 c. vegetable shortening
>> 1 large egg
>> 1 tsp. baking soda
>> 1 tsp. ground ginger
>> 1 tsp. ground cinnamon
>> 3/4 tsp. salt
>>
>> Preheat oven to 325F. Grease and flour a 9X9 baking pan. Beat all
>> ingredients together in a large bowl using a mixer on low speed for
>> 30 seconds, scraping sides of the bowl constantly. Beat on medium
>> speed for 3 minutes. Pour batter into pan. Bake about 50 minutes
>> or until a toothpick inserted in the center comes out clean. Allow
>> to cool before serving.
>> My addition for whipped topping:
>>
>> 2 c. chilled whipping cream
>> 1/4 c. clover honey
>> 1/2 tsp. ground ginger
>>
>> Beat all ingredients together in a well chilled bowl until stiff
>> peaks form. Refrigerate 1 hour before
>> serving.
>>
>> Jill
>
> I take it that this is like a gingerbread cake? What an interesting
> idea! Thanks, Jill. I'm going to save this one.
>
> kili

Yes, it's cake like. The ginger fluff is my addition I hope to have my
mother home for Thanksgiving so I can make this for us.

Jill

jmcquown wrote:
> kilikini wrote:
>> jmcquown wrote:
>>> My mom's recipe for gingerbread:
>>>
>>> 2-1/3 c. all-purpose flour
>>> 1/3 c. sugar
>>> 1 c. molasses
>>> 3/4 c. very warm water
>>> 1/2 c. vegetable shortening
>>> 1 large egg
>>> 1 tsp. baking soda
>>> 1 tsp. ground ginger
>>> 1 tsp. ground cinnamon
>>> 3/4 tsp. salt
>>>
>>> Preheat oven to 325F. Grease and flour a 9X9 baking pan. Beat all
>>> ingredients together in a large bowl using a mixer on low speed for
>>> 30 seconds, scraping sides of the bowl constantly. Beat on medium
>>> speed for 3 minutes. Pour batter into pan. Bake about 50 minutes
>>> or until a toothpick inserted in the center comes out clean. Allow
>>> to cool before serving.
>>> My addition for whipped topping:
>>>
>>> 2 c. chilled whipping cream
>>> 1/4 c. clover honey
>>> 1/2 tsp. ground ginger
>>>
>>> Beat all ingredients together in a well chilled bowl until stiff
>>> peaks form. Refrigerate 1 hour before
>>> serving.
>>>
>>> Jill
>>
>> I take it that this is like a gingerbread cake? What an interesting
>> idea! Thanks, Jill. I'm going to save this one.
>>
>> kili
>
> Yes, it's cake like. The ginger fluff is my addition I hope to
> have my mother home for Thanksgiving so I can make this for us.
>
> Jill

I've passed this along to my aunt - she'll love it! I'd like to try it,
too.

kili

merryb wrote:
> On Nov 11, 2:45 pm, "kilikini" > wrote:
>> jmcquown wrote:
>>> My mom's recipe for gingerbread:
>>
>>> 2-1/3 c. all-purpose flour
>>> 1/3 c. sugar
>>> 1 c. molasses
>>> 3/4 c. very warm water
>>> 1/2 c. vegetable shortening
>>> 1 large egg
>>> 1 tsp. baking soda
>>> 1 tsp. ground ginger
>>> 1 tsp. ground cinnamon
>>> 3/4 tsp. salt
>>
>>> Preheat oven to 325F. Grease and flour a 9X9 baking pan. Beat all
>>> ingredients together in a large bowl using a mixer on low speed for
>>> 30 seconds, scraping sides of the bowl constantly. Beat on medium
>>> speed for 3 minutes. Pour batter into pan. Bake about 50 minutes or
>>> until
>>> a toothpick inserted in the center comes out clean. Allow to cool
>>> before serving.
>>> My addition for whipped topping:
>>
>>> 2 c. chilled whipping cream
>>> 1/4 c. clover honey
>>> 1/2 tsp. ground ginger
>>
>>> Beat all ingredients together in a well chilled bowl until stiff
>>> peaks form. Refrigerate 1 hour before
>>> serving.
>>
>>> Jill
>>
>> I take it that this is like a gingerbread cake? What an interesting
>> idea! Thanks, Jill. I'm going to save this one.
>>
>> kili- Hide quoted text -
>>
>> - Show quoted text -
>
> I think the cake type is the original gingerbread- cookies came
> later...

Oh, I didn't know that, Merry. Thank you!

kili