This is a very spicy gingerbread that I always make at Christmas. I baked
one today, although I usually bake it at least a day earlier and seal it
well for a day or two before serving.

* Exported from MasterCook *

Rich Spicy Gingerbread With Lemon Frosting

Recipe By : Wayne Boatwright
Serving Size : 8 Preparation Time :0:00
Categories : Cakes, Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Gingerbread
1/2 Cup Unsalted Butter -- Melted
1/2 cup Granulated Sugar
1 cup Unsulphered Molasses
1 each Egg
2 1/4 Cups All-purpose Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Ground Ginger
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Ground Cardamon
1/2 Teaspoon Ground Cloves
1 Teaspoon Orange Zest
1 cup Boiling Water

Lemon Frosting
1 Tablespoon Unsalted Butter -- Melted
1 1/2 Cups Confectioner's Sugar -- Approximately
3 Tablespoons Fresh Lemon Juice
1 Teaspoon Lemon Zest

Preheat oven to 350 degrees F.

Combine all dry ingredients and orange zest in medium bowl and blend well
with whisk. Set aside.

In mixer bowl, combine melted butter, sugar and molasses. Beat on low
speed until well combined.

Add egg to mixture and beat on low speed until mixture is smooth.

Add dry ingredients to mixer bowl alternatively with boiling water, mixing
until just combined.

Bake in greased 9-inch square pan 35-40 minutes, or until firm to touch and
toothpick inserted in middle of cake comes out clean. Cool to room
temperature.

For frosting, combine melted butter and half of the confectioner's sugar.
Begin beating on low speed while adding lemon juice. Add enough of the
remaining confectioner's sugar to form a thin, very soft frosting. Spread
evenly over gingerbread and allow to set before cutting.

- - - - - - - - - - - - - - - - - - -

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 12(XII)/24(XXIV)/08(MMVIII)
************************************************** **********************
Today is: Christmas Eve
Countdown till Christmas Day
8hrs 10mins
************************************************** **********************
'Try to get back on topic,' he said moderately.
************************************************** **********************

On Dec 24, 4:57*pm, Wayne Boatwright >
wrote:
> This is a very spicy gingerbread that I always make at Christmas. *I baked
> one today, although I usually bake it at least a day earlier and seal it
> well for a day or two before serving.
>
> * Exported from MasterCook *
>
> * * * * * * * * Rich Spicy Gingerbread With Lemon Frosting
>
> Recipe By * * : Wayne Boatwright
> Serving Size *: 8 * * Preparation Time :0:00
> Categories * *: Cakes, Desserts
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * * * * * * * * * * * * Gingerbread
> * * *1/2 * * * * * Cup *Unsalted Butter -- Melted
> * * *1/2 * * * * * cup *Granulated Sugar
> * 1 * * * * * * * *cup *Unsulphered Molasses
> * 1 * * * * * * * each *Egg
> * 2 1/4 * * * * * Cups *All-purpose Flour
> * * *1/2 * * *Teaspoon *Salt
> * 2 * * * * *Teaspoons *Baking Powder
> * 1 * * * * * Teaspoon *Baking Soda
> * 1 * * * * Tablespoon *Ground Ginger
> * 2 * * * * *Teaspoons *Ground Cinnamon
> * * *1/2 * * *Teaspoon *Ground Allspice
> * * *1/2 * * *Teaspoon *Ground Coriander
> * * *1/2 * * *Teaspoon *Ground Cardamon
> * * *1/2 * * *Teaspoon *Ground Cloves
> * 1 * * * * * Teaspoon *Orange Zest
> * 1 * * * * * * * *cup *Boiling Water
>
> * * * * * * * * * * * * Lemon Frosting
> * 1 * * * * Tablespoon *Unsalted Butter -- Melted
> * 1 1/2 * * * * * Cups *Confectioner's Sugar -- Approximately
> * 3 * * * *Tablespoons *Fresh Lemon Juice
> * 1 * * * * * Teaspoon *Lemon Zest
>
> Preheat oven to 350 degrees F.
>
> Combine all dry ingredients and orange zest in medium bowl and blend well
> with whisk. *Set aside.
>
> In mixer bowl, combine melted butter, sugar and molasses. *Beat on low
> speed until well combined.
>
> Add egg to mixture and beat on low speed until mixture is smooth.
>
> Add dry ingredients to mixer bowl alternatively with boiling water, mixing
> until just combined.
>
> Bake in greased 9-inch square pan 35-40 minutes, or until firm to touch and
> toothpick inserted in middle of cake comes out clean. *Cool to room
> temperature.
>
> For frosting, combine melted butter and half of the confectioner's sugar. *
> Begin beating on low speed while adding lemon juice. *Add enough of the
> remaining confectioner's sugar to form a thin, very soft frosting. *Spread
> evenly over gingerbread and allow to set before cutting.
>
> * * * * * * * * * * * * * * * * * * - - - - - - - - - - - - - - - - - - -
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> * * * * * * * (correct the spelling of "geemail" to reply) * * * * * * *
> ************************************************** **********************
> Date: * * * * * * Wednesday, 12(XII)/24(XXIV)/08(MMVIII)
> ************************************************** **********************
> * * * * * * * * * * * * Today is: Christmas Eve * * * * * * * * * * * *
> * * * * * * * * * * * Countdown till Christmas Day * * * * * * * * * * *
> * * * * * * * * * * * * * * * 8hrs 10mins * * * * * * * * * * * * * * *
> ************************************************** **********************
> * * * * * * 'Try to get back on topic,' he said moderately. * * * * * *
> ************************************************** **********************

Wayne,
If you take a square of that gignerbread and dollop it generously with
lemon curd and a big dollop of real whipped cream. is that Haddon Hall
or Hatton Hall Gingerbread? It's how my mother used to do it (with
"Dromedary" Gingerbread Mix) ;-)
Lynn in Fargo

On Wed 24 Dec 2008 04:29:03p, Lynn from Fargo told us...

> On Dec 24, 4:57*pm, Wayne Boatwright >
> wrote:
>> This is a very spicy gingerbread that I always make at Christmas. *I ba
> ked
>> one today, although I usually bake it at least a day earlier and seal it
>> well for a day or two before serving.
>>
>> * Exported from MasterCook *
>>
>> * * * * * * * * Rich Spicy Gingerbread With Lemon Frostin
> g
>>
>> Recipe By * * : Wayne Boatwright
>> Serving Size *: 8 * * Preparation Time :0:00
>> Categories * *: Cakes, Desserts
>>
>> * Amount *Measure * * * Ingredient -- Preparation Method
>> -------- *------------ *--------------------------------
>> * * * * * * * * * * * * Gingerbread
>> * * *1/2 * * * * * Cup *Unsalted Butter -- Melted
>> * * *1/2 * * * * * cup *Granulated Sugar
>> * 1 * * * * * * * *cup *Unsulphered Molasses
>> * 1 * * * * * * * each *Egg
>> * 2 1/4 * * * * * Cups *All-purpose Flour
>> * * *1/2 * * *Teaspoon *Salt
>> * 2 * * * * *Teaspoons *Baking Powder
>> * 1 * * * * * Teaspoon *Baking Soda
>> * 1 * * * * Tablespoon *Ground Ginger
>> * 2 * * * * *Teaspoons *Ground Cinnamon
>> * * *1/2 * * *Teaspoon *Ground Allspice
>> * * *1/2 * * *Teaspoon *Ground Coriander
>> * * *1/2 * * *Teaspoon *Ground Cardamon
>> * * *1/2 * * *Teaspoon *Ground Cloves
>> * 1 * * * * * Teaspoon *Orange Zest
>> * 1 * * * * * * * *cup *Boiling Water
>>
>> * * * * * * * * * * * * Lemon Frosting
>> * 1 * * * * Tablespoon *Unsalted Butter -- Melted
>> * 1 1/2 * * * * * Cups *Confectioner's Sugar -- Approximate
> ly
>> * 3 * * * *Tablespoons *Fresh Lemon Juice
>> * 1 * * * * * Teaspoon *Lemon Zest
>>
>> Preheat oven to 350 degrees F.
>>
>> Combine all dry ingredients and orange zest in medium bowl and blend
well
>> with whisk. *Set aside.
>>
>> In mixer bowl, combine melted butter, sugar and molasses. *Beat on low
>> speed until well combined.
>>
>> Add egg to mixture and beat on low speed until mixture is smooth.
>>
>> Add dry ingredients to mixer bowl alternatively with boiling water,
mixin
> g
>> until just combined.
>>
>> Bake in greased 9-inch square pan 35-40 minutes, or until firm to touch
a
> nd
>> toothpick inserted in middle of cake comes out clean. *Cool to room
>> temperature.
>>
>> For frosting, combine melted butter and half of the confectioner's
sugar.
> *
>> Begin beating on low speed while adding lemon juice. *Add enough of the
>> remaining confectioner's sugar to form a thin, very soft frosting. *Spr
> ead
>> evenly over gingerbread and allow to set before cutting.
>>
>> * * * * * * * * * * * * * * * * * * -
> - - - - - - - - - - - - - - - - - -
>>
>> --
>> * * * * * * * * * * * * * * Wayne Boatwright
> * * * * * * * * * * * * * *
>> * * * * * * * (correct the spelling of "geemail" to reply)
> * * * * * * *
>> ************************************************** **********************
>> Date: * * * * * * Wednesday, 12(XII)/24(XXIV)/08(MMVIII)
>> ************************************************** **********************
>> * * * * * * * * * * * * Today is: Christmas Eve
> * * * * * * * * * * * *
>> * * * * * * * * * * * Countdown till Christmas Day
> * * * * * * * * * * *
>> * * * * * * * * * * * * * * * 8hrs 10mins
> * * * * * * * * * * * * * * *
>> ************************************************** **********************
>> * * * * * * 'Try to get back on topic,' he said moderately.
> * * * * * *
>> ************************************************** **********************
>
> Wayne,
> If you take a square of that gignerbread and dollop it generously with
> lemon curd and a big dollop of real whipped cream. is that Haddon Hall
> or Hatton Hall Gingerbread? It's how my mother used to do it (with
> "Dromedary" Gingerbread Mix) ;-)
> Lynn in Fargo
>

Lynn,

I'm not familiar with Haddon Hall Gingerbread, and I could find only a few
references to it, none of which mention lemon curd or whipped cream.
However, your description of it sounds absolutely delicious!

Historically, Haddon Hall is a famous old medieval mansion in Derbyshire,
England, and apparently a French prisoner of war introduced gingerbread to
the area. The gingerbread of that time probably bore no resemblance to
what we now know as gingerbread which is more like a cake. Early
gingerbreads were baked in molds, much like gingerbread men, and were
decorated with colored sugar.

I'd sure like to try the lemon curd and whipped cream sometime. IIRC,
there was a Betty Crocker recipe for "Haddon Hall Gingerbread", but I don't
know if it included the lemon curd or the whipped cream.

I well remember the Dromedary Gingerbread Mix, as well as their other cake
mixes. I really liked all of those. Unlike the cake mixes of today, these
produced a cake with real body to it, as did the gingerbread. No feathery
air fluff. <g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 12(XII)/24(XXIV)/08(MMVIII)
************************************************** **********************
Today is: Christmas Eve
Countdown till Christmas Day
6hrs 42mins
************************************************** **********************
Friends don't let friends ride JUNK!
************************************************** **********************

Wayne Boatwright wrote:

> I well remember the Dromedary Gingerbread Mix, as well as their other
> cake mixes. I really liked all of those. Unlike the cake mixes of
> today, these produced a cake with real body to it, as did the
> gingerbread. No feathery air fluff. <g>

I remember Dromedary also--it was the only mix for anything that my
grandmother used. Nowadays, I use Hodgson Mills Whole Wheat Gingerbread mix.
It's really, really good. Around here, it's usually found in the organic
food section of the supermarket, not on the shelves with the standard cake
mixes. The whole wheat seems to give it more body and texture, but it is not
an obnoxious "this is healthy" presence. I don't think one would know it was
whole wheat if one weren't told.

Janet > wrote:

>Wayne Boatwright wrote:

>> I well remember the Dromedary Gingerbread Mix, as well as their other
>> cake mixes. I really liked all of those. Unlike the cake mixes of
>> today, these produced a cake with real body to it, as did the
>> gingerbread. No feathery air fluff. <g>

>I remember Dromedary also--it was the only mix for anything that my
>grandmother used.

Is this an allusion to camels being used to import exotic spices
like ginger from the orient?

Anyway, I've never seen the stuff.

Happy post-winter-solstice holiday folks!

Steve

Steve Pope wrote:
> Janet > wrote:
>
>> Wayne Boatwright wrote:
>
>>> I well remember the Dromedary Gingerbread Mix, as well as their
>>> other cake mixes. I really liked all of those. Unlike the cake
>>> mixes of today, these produced a cake with real body to it, as did
>>> the gingerbread. No feathery air fluff. <g>
>
>> I remember Dromedary also--it was the only mix for anything that my
>> grandmother used.
>
> Is this an allusion to camels being used to import exotic spices
> like ginger from the orient?
>
> Anyway, I've never seen the stuff.
>
> Happy post-winter-solstice holiday folks!
>
> Steve

Could be. I can't recall the last time I saw the brand on the shelves. I
think it is defunct.

Happy Yule to you, too.

"Steve Pope" wrote
> Janet wrote:

>>I remember Dromedary also--it was the only mix for anything that my
>>grandmother used.
>
> Is this an allusion to camels being used to import exotic spices
> like ginger from the orient?

Probably! I recall that mix too but not seen for a long time.

On Thu, 25 Dec 2008 09:49:39 -0500, "Janet" >
wrote:

>Steve Pope wrote:
>> Janet > wrote:
>>
>>> Wayne Boatwright wrote:
>>
>>>> I well remember the Dromedary Gingerbread Mix, as well as their
>>>> other cake mixes. I really liked all of those. Unlike the cake
>>>> mixes of today, these produced a cake with real body to it, as did
>>>> the gingerbread. No feathery air fluff. <g>
>>
>>> I remember Dromedary also--it was the only mix for anything that my
>>> grandmother used.
>>
>> Is this an allusion to camels being used to import exotic spices
>> like ginger from the orient?
>>
>> Anyway, I've never seen the stuff.
>>
>> Happy post-winter-solstice holiday folks!
>>
>> Steve
>
>Could be. I can't recall the last time I saw the brand on the shelves. I
>think it is defunct.
>
>Happy Yule to you, too.
>


Hometown Favorites has it.

http://www.hometownfavorites.com/pro...2&pagenumber=5

On Thu 25 Dec 2008 07:30:10a, Janet told us...

> Wayne Boatwright wrote:
>
>> I well remember the Dromedary Gingerbread Mix, as well as their other
>> cake mixes. I really liked all of those. Unlike the cake mixes of
>> today, these produced a cake with real body to it, as did the
>> gingerbread. No feathery air fluff. <g>
>
> I remember Dromedary also--it was the only mix for anything that my
> grandmother used. Nowadays, I use Hodgson Mills Whole Wheat Gingerbread
> mix. It's really, really good. Around here, it's usually found in the
> organic food section of the supermarket, not on the shelves with the
> standard cake mixes. The whole wheat seems to give it more body and
> texture, but it is not an obnoxious "this is healthy" presence. I don't
> think one would know it was whole wheat if one weren't told.


When we lived in NE Ohio I used a lot of Hodson Mills products, including
their Gingerbread Mix. It is really, really good. Unfortunately, it's not
available anywhere in Arizona. I could order from the online website, but
the shipping is outrageous.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/25(XXV)/08(MMVIII)
************************************************** **********************
Today is: Christmas
************************************************** **********************
CAT: Walking ego with fur.
************************************************** **********************

On Thu 25 Dec 2008 08:24:04a, The Cook told us...

> On Thu, 25 Dec 2008 09:49:39 -0500, "Janet" >
> wrote:
>
>>Steve Pope wrote:
>>> Janet > wrote:
>>>
>>>> Wayne Boatwright wrote:
>>>
>>>>> I well remember the Dromedary Gingerbread Mix, as well as their
>>>>> other cake mixes. I really liked all of those. Unlike the cake
>>>>> mixes of today, these produced a cake with real body to it, as did
>>>>> the gingerbread. No feathery air fluff. <g>
>>>
>>>> I remember Dromedary also--it was the only mix for anything that my
>>>> grandmother used.
>>>
>>> Is this an allusion to camels being used to import exotic spices
>>> like ginger from the orient?
>>>
>>> Anyway, I've never seen the stuff.
>>>
>>> Happy post-winter-solstice holiday folks!
>>>
>>> Steve
>>
>>Could be. I can't recall the last time I saw the brand on the shelves. I
>>think it is defunct.
>>
>>Happy Yule to you, too.
>>
>
>
> Hometown Favorites has it.
>
> http://www.hometownfavorites.com/pro...ber=HFDE442&pa
> genumber=5

I see the Dromedary Pound Cake Mix is also available. I recall it was
quite good. I wish their other cake mixes were still available. They
didn't "taste" like a mix.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/25(XXV)/08(MMVIII)
************************************************** **********************
Today is: Christmas
************************************************** **********************
When the gods wish to punish us, they answer our prayers.
************************************************** **********************

On Thu, 25 Dec 2008 17:07:37 GMT, Wayne Boatwright
> wrote:

>When we lived in NE Ohio I used a lot of Hodson Mills products, including
>their Gingerbread Mix. It is really, really good. Unfortunately, it's not
>available anywhere in Arizona. I could order from the online website, but
>the shipping is outrageous.

Who needs it, when we have your recipe??

Merry Christmas,
Carol

On Thu 25 Dec 2008 10:11:10a, Damsel in dis Dress told us...

> On Thu, 25 Dec 2008 17:07:37 GMT, Wayne Boatwright
> > wrote:
>
>>When we lived in NE Ohio I used a lot of Hodson Mills products,
>>including their Gingerbread Mix. It is really, really good.
>>Unfortunately, it's not available anywhere in Arizona. I could order
>>from the online website, but the shipping is outrageous.
>
> Who needs it, when we have your recipe??
>
> Merry Christmas,
> Carol

Thank you, Carol. I have to admit, mine is pretty darned good. Much
spicier than most. The Dromedary and Hodson Mills mixes are nostalgic to
me.

Merry Christmas!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/25(XXV)/08(MMVIII)
************************************************** **********************
Today is: Christmas
************************************************** **********************
A statement of fact cannot be insolent. - Orac
************************************************** **********************

On Thu, 25 Dec 2008 17:56:36 GMT, Wayne Boatwright
> wrote:

>On Thu 25 Dec 2008 10:11:10a, Damsel in dis Dress told us...
>
>> On Thu, 25 Dec 2008 17:07:37 GMT, Wayne Boatwright
>> > wrote:
>>
>>>When we lived in NE Ohio I used a lot of Hodson Mills products,
>>>including their Gingerbread Mix. It is really, really good.
>>>Unfortunately, it's not available anywhere in Arizona. I could order
>>>from the online website, but the shipping is outrageous.
>>
>> Who needs it, when we have your recipe??
>
>Thank you, Carol. I have to admit, mine is pretty darned good. Much
>spicier than most. The Dromedary and Hodson Mills mixes are nostalgic to
>me.

I made yours awhile ago, and it got scarfed up so fast, I didn't even
have a chance to make the frosting, much less put it on the cake.
(Face it, gingerbread is a cake) I hope to try the frosting next
time.

Carol

Correction to baking time. It should read, 45-50 minutes. Do not check
for doneness before 40 minutes of baking, or it may cause the middle to
slump. If it appears to be browning too quickly, tent with aluminum foil,
but to not let the foil touch the cake.

> This is a very spicy gingerbread that I always make at Christmas. I
> baked one today, although I usually bake it at least a day earlier and
> seal it well for a day or two before serving.
>
> * Exported from MasterCook *
>
> Rich Spicy Gingerbread With Lemon Frosting
>
> Recipe By : Wayne Boatwright
> Serving Size : 8 Preparation Time :0:00
> Categories : Cakes, Desserts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> Gingerbread
> 1/2 Cup Unsalted Butter -- Melted
> 1/2 cup Granulated Sugar
> 1 cup Unsulphered Molasses
> 1 each Egg
> 2 1/4 Cups All-purpose Flour
> 1/2 Teaspoon Salt
> 2 Teaspoons Baking Powder
> 1 Teaspoon Baking Soda
> 1 Tablespoon Ground Ginger
> 2 Teaspoons Ground Cinnamon
> 1/2 Teaspoon Ground Allspice
> 1/2 Teaspoon Ground Coriander
> 1/2 Teaspoon Ground Cardamon
> 1/2 Teaspoon Ground Cloves
> 1 Teaspoon Orange Zest
> 1 cup Boiling Water
>
> Lemon Frosting
> 1 Tablespoon Unsalted Butter -- Melted
> 1 1/2 Cups Confectioner's Sugar -- Approximately
> 3 Tablespoons Fresh Lemon Juice
> 1 Teaspoon Lemon Zest
>
> Preheat oven to 350 degrees F.
>
> Combine all dry ingredients and orange zest in medium bowl and blend
> well with whisk. Set aside.
>
> In mixer bowl, combine melted butter, sugar and molasses. Beat on low
> speed until well combined.
>
> Add egg to mixture and beat on low speed until mixture is smooth.
>
> Add dry ingredients to mixer bowl alternatively with boiling water,
> mixing until just combined.
>
> Bake in greased 9-inch square pan 35-40 minutes, or until firm to touch
> and toothpick inserted in middle of cake comes out clean. Cool to room
> temperature.
>
> For frosting, combine melted butter and half of the confectioner's
> sugar. Begin beating on low speed while adding lemon juice. Add enough
> of the remaining confectioner's sugar to form a thin, very soft
> frosting. Spread evenly over gingerbread and allow to set before
> cutting.
>
> - - - - - - - - - - - - - - - - - -
> -
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/25(XXV)/08(MMVIII)
************************************************** **********************
Today is: Christmas
************************************************** **********************
Press Ctrl-Alt-Del to continue...
************************************************** **********************

On Thu, 25 Dec 2008 18:21:13 GMT, Wayne Boatwright
> wrote:

>Correction to baking time. It should read, 45-50 minutes. Do not check
>for doneness before 40 minutes of baking, or it may cause the middle to
>slump. If it appears to be browning too quickly, tent with aluminum foil,
>but to not let the foil touch the cake.

No wonder the one I made was so moist! ROFL! We didn't care. It was
delicious!

Carol

On Thu 25 Dec 2008 11:07:13a, Damsel in dis Dress told us...

> On Thu, 25 Dec 2008 17:56:36 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 25 Dec 2008 10:11:10a, Damsel in dis Dress told us...
>>
>>> On Thu, 25 Dec 2008 17:07:37 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>When we lived in NE Ohio I used a lot of Hodson Mills products,
>>>>including their Gingerbread Mix. It is really, really good.
>>>>Unfortunately, it's not available anywhere in Arizona. I could order
>>>>from the online website, but the shipping is outrageous.
>>>
>>> Who needs it, when we have your recipe??
>>
>>Thank you, Carol. I have to admit, mine is pretty darned good. Much
>>spicier than most. The Dromedary and Hodson Mills mixes are nostalgic to
>>me.
>
> I made yours awhile ago, and it got scarfed up so fast, I didn't even
> have a chance to make the frosting, much less put it on the cake.
> (Face it, gingerbread is a cake) I hope to try the frosting next
> time.
>
> Carol
>

<g> That's how it seems to go around here, but I *insist* on getting the
frosting on it first. Sometimes I have to tell David to go to his room.
<veg>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/25(XXV)/08(MMVIII)
************************************************** **********************
Today is: Christmas
************************************************** **********************
Useless Invention: Anklet wris****ches for contortionists.
************************************************** **********************

On Thu, 25 Dec 2008 18:24:12 GMT, Wayne Boatwright
> wrote:

>On Thu 25 Dec 2008 11:07:13a, Damsel in dis Dress told us...
>
>> On Thu, 25 Dec 2008 17:56:36 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Thu 25 Dec 2008 10:11:10a, Damsel in dis Dress told us...
>>>
>>>> On Thu, 25 Dec 2008 17:07:37 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>When we lived in NE Ohio I used a lot of Hodson Mills products,
>>>>>including their Gingerbread Mix. It is really, really good.
>>>>>Unfortunately, it's not available anywhere in Arizona. I could order
>>>>>from the online website, but the shipping is outrageous.
>>>>
>>>> Who needs it, when we have your recipe??
>>>
>>>Thank you, Carol. I have to admit, mine is pretty darned good. Much
>>>spicier than most. The Dromedary and Hodson Mills mixes are nostalgic to
>>>me.
>>
>> I made yours awhile ago, and it got scarfed up so fast, I didn't even
>> have a chance to make the frosting, much less put it on the cake.
>> (Face it, gingerbread is a cake) I hope to try the frosting next
>> time.
>
><g> That's how it seems to go around here, but I *insist* on getting the
>frosting on it first. Sometimes I have to tell David to go to his room.
><veg>

Yabut, how can I frost it if I'm in my room????

Carol, who LOVES gingerbread

On Thu 25 Dec 2008 11:27:09a, Damsel in dis Dress told us...

> On Thu, 25 Dec 2008 18:24:12 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 25 Dec 2008 11:07:13a, Damsel in dis Dress told us...
>>
>>> On Thu, 25 Dec 2008 17:56:36 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>On Thu 25 Dec 2008 10:11:10a, Damsel in dis Dress told us...
>>>>
>>>>> On Thu, 25 Dec 2008 17:07:37 GMT, Wayne Boatwright
>>>>> > wrote:
>>>>>
>>>>>>When we lived in NE Ohio I used a lot of Hodson Mills products,
>>>>>>including their Gingerbread Mix. It is really, really good.
>>>>>>Unfortunately, it's not available anywhere in Arizona. I could
>>>>>>order from the online website, but the shipping is outrageous.
>>>>>
>>>>> Who needs it, when we have your recipe??
>>>>
>>>>Thank you, Carol. I have to admit, mine is pretty darned good. Much
>>>>spicier than most. The Dromedary and Hodson Mills mixes are nostalgic
>>>>to me.
>>>
>>> I made yours awhile ago, and it got scarfed up so fast, I didn't even
>>> have a chance to make the frosting, much less put it on the cake.
>>> (Face it, gingerbread is a cake) I hope to try the frosting next
>>> time.
>>
>><g> That's how it seems to go around here, but I *insist* on getting
>>the frosting on it first. Sometimes I have to tell David to go to his
>>room. <veg>
>
> Yabut, how can I frost it if I'm in my room????
>
> Carol, who LOVES gingerbread
>

Well, there is an alternative solution... While the cake is baking, make
the frosting. When the cake is done, take the gingerbread pan and the bowl
of frosting to your room, along with a fork and spoon. You'll know what to
do from there. <g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/25(XXV)/08(MMVIII)
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Today is: Christmas
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I hate people who think it's clever to take drugs -- like customs
officials.
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On Thu 25 Dec 2008 11:23:12a, Damsel in dis Dress told us...

> On Thu, 25 Dec 2008 18:21:13 GMT, Wayne Boatwright
> > wrote:
>
>>Correction to baking time. It should read, 45-50 minutes. Do not check
>>for doneness before 40 minutes of baking, or it may cause the middle to
>>slump. If it appears to be browning too quickly, tent with aluminum
foil,
>>but to not let the foil touch the cake.
>
> No wonder the one I made was so moist! ROFL! We didn't care. It was
> delicious!
>
> Carol

Maybe your oven is a little hotter and the cake was a bit more done. It's
a moist cake regardless of baking time. I don't know how I missed that
typo in the recipe...sorry. I'm on my way to the kitchen to cut another
piece. <g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/25(XXV)/08(MMVIII)
************************************************** **********************
Today is: Christmas
************************************************** **********************
CURSOR: What you become when your system crashes.
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Lynn from Fargo wrote:
> If you take a square of that gignerbread and dollop it generously with
> lemon curd and a big dollop of real whipped cream. is that Haddon Hall
> or Hatton Hall Gingerbread? It's how my mother used to do it (with
> "Dromedary" Gingerbread Mix) ;-)
> Lynn in Fargo

Yep, that's how we did it when we were kids, too, with Dromedary
gingerbread mix.

Nowadays, I make do with Krusteez gingerbread mix and, if I don't feel
like making lemon curd from scratch I cook up some tart lemon
pudding/pie filling.

<sometimes I can get My-T-Fine lemon pudding/pie filling through Vermont
Country Store>

Pennyaline wrote:

> <sometimes I can get My-T-Fine lemon pudding/pie filling through
> Vermont Country Store>

Which you would cook up on the gas stove in your new place?

nancy

Nancy Young wrote:
> Pennyaline wrote:
>
>> <sometimes I can get My-T-Fine lemon pudding/pie filling through
>> Vermont Country Store>
>
> Which you would cook up on the gas stove in your new place?
>
> nancy

I would, to go along with everything I've already cooked up on the gas
stove in the new place!

<they say there's little difference between gas and electric, but there
is... there is!>

On Fri 26 Dec 2008 10:50:51a, Pennyaline told us...

> Nancy Young wrote:
>> Pennyaline wrote:
>>
>>> <sometimes I can get My-T-Fine lemon pudding/pie filling through
>>> Vermont Country Store>
>>
>> Which you would cook up on the gas stove in your new place?
>>
>> nancy
>
> I would, to go along with everything I've already cooked up on the gas
> stove in the new place!
>
> <they say there's little difference between gas and electric, but there
> is... there is!>
>

Sounds like you really like your new place!

Happy Holidays!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/26(XXVI)/08(MMVIII)
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Today is: Boxing Day (U.K.)
Countdown till New Year's Eve
4dys 13hrs 4mins
************************************************** **********************
What's another word for thesaurus?
************************************************** **********************

Pennyaline wrote:
> Nancy Young wrote:
>> Pennyaline wrote:
>>
>>> <sometimes I can get My-T-Fine lemon pudding/pie filling through
>>> Vermont Country Store>
>>
>> Which you would cook up on the gas stove in your new place?

> I would, to go along with everything I've already cooked up on the gas
> stove in the new place!

(laugh) My way of asking if you were moved into your new
place. In time for Christmas, too.

> <they say there's little difference between gas and electric, but
> there is... there is!>

Sing it! Heh.

nancy

Pennyaline wrote:

> I would, to go along with everything I've already cooked up on the gas
> stove in the new place!
>
> <they say there's little difference between gas and electric, but there
> is... there is!>

Yes there is.
I made Bananas Foster for dessert last night. I wanted to tip the pan to
ignite the rum, but on my daughter's new electric range it doesn't
happen like a good gas stove would allow. Damn.

Given the choice, real cooks choose gas. Sadly, my daughter didn't have
a choice.