"Wayne Boatwright" > wrote in message
...
> I've been playing with gingerbread recipes for a long time, trying to
> recreate the one my grandmother used to make. (I lost the recipe.)
>
> Recently, I finally hit on the "magic" combination and this is the result.
> I think it's really lovely, and makes a great comfort desert.
>
>
> * Exported from MasterCook *
>
> Rich Spicy Gingerbread With Lemon Frosting
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> Gingerbread
> 1/2 Cup Unsalted Butter -- Melted
> 1/2 cup Granulated Sugar
> 1 cup Unsulphured 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 Cloves
> 1 cup Boiling Water
> 1 Teaspoon Grated Orange Zest -- Optional
> Lemon Frosting
> 1 Tablespoon Unsalted Butter -- Melted
> 2 Cups Confectioner's Sugar -- Approximately
> 3 Tablespoons Fresh Lemon Juice
> 1 Teaspoon Lemon Zest -- Grated
>
> Preheat oven to 350 degrees F.
>
> Combine all dry ingredients 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 boiling
> water, mixing until just combined.
>
> Bake in greased 9-inch square pan 35 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.
>
> If you want a 9 x 13-inch pan, increase all ingredients by 1/2.
>
> Enjoy!
>
> --

Wayne that's another keeper. Thank you !

kili

I've been playing with gingerbread recipes for a long time, trying to
recreate the one my grandmother used to make. (I lost the recipe.)

Recently, I finally hit on the "magic" combination and this is the result.
I think it's really lovely, and makes a great comfort desert.


* Exported from MasterCook *

Rich Spicy Gingerbread With Lemon Frosting

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Gingerbread
1/2 Cup Unsalted Butter -- Melted
1/2 cup Granulated Sugar
1 cup Unsulphured 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 Cloves
1 cup Boiling Water
1 Teaspoon Grated Orange Zest -- Optional
Lemon Frosting
1 Tablespoon Unsalted Butter -- Melted
2 Cups Confectioner's Sugar -- Approximately
3 Tablespoons Fresh Lemon Juice
1 Teaspoon Lemon Zest -- Grated

Preheat oven to 350 degrees F.

Combine all dry ingredients 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 boiling
water, mixing until just combined.

Bake in greased 9-inch square pan 35 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.

If you want a 9 x 13-inch pan, increase all ingredients by 1/2.

Enjoy!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sun 04 Sep 2005 07:25:03p, kilikini wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> I've been playing with gingerbread recipes for a long time, trying to
>> recreate the one my grandmother used to make. (I lost the recipe.)
>>
>> Recently, I finally hit on the "magic" combination and this is the
>> result. I think it's really lovely, and makes a great comfort desert.

>
> Wayne that's another keeper. Thank you !
>
> kili

You're welcome. Enjoy!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote:
> I've been playing with gingerbread recipes for a long time, trying to
> recreate the one my grandmother used to make. (I lost the recipe.)
>
> Recently, I finally hit on the "magic" combination and this is the
> result. I think it's really lovely, and makes a great comfort desert.
>
>
> * Exported from MasterCook *
>
> Rich Spicy Gingerbread With Lemon Frosting
>
I don't want to burst your bubble, Wayne, but since we seem to share a
kinship with those Ohio recipes... try a ginger/honey fluff for gingerbread


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

Beat all ingredients in a chilled bowl until mixture is stiff. Refrigerate
one hour before serving. Use to top gingerbread.

Jill

On Sun 04 Sep 2005 08:15:28p, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> I've been playing with gingerbread recipes for a long time, trying to
>> recreate the one my grandmother used to make. (I lost the recipe.)
>>
>> Recently, I finally hit on the "magic" combination and this is the
>> result. I think it's really lovely, and makes a great comfort desert.
>>
>>
>> * Exported from MasterCook *
>>
>> Rich Spicy Gingerbread With Lemon Frosting
>>
> I don't want to burst your bubble, Wayne, but since we seem to share a
> kinship with those Ohio recipes... try a ginger/honey fluff for
> gingerbread
>
>
> 2 cups chilled whipping cream
> 1/4 c. honey
> 1/2 tsp. ground ginger
>
> Beat all ingredients in a chilled bowl until mixture is stiff.
> Refrigerate one hour before serving. Use to top gingerbread.
>
> Jill

Thank's, Jill. I'll tack that on to the end of the recipe, and will try it
next time. I bet it's especially good if the gingerbread is still slightly
warm.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

"Wayne Boatwright" > wrote in message
...
> I've been playing with gingerbread recipes for a long time, trying to
> recreate the one my grandmother used to make. (I lost the recipe.)
>
> Recently, I finally hit on the "magic" combination and this is the result.
> I think it's really lovely, and makes a great comfort desert.
>
>
> * Exported from MasterCook *
>
> Rich Spicy Gingerbread With Lemon Frosting
>
>I don't do much lemon, but the gingerbread itself sounds lurvly! Will give
>it a try this fall-for some reason, gingerbread only feels right in the
>fall and winter<G>

Lynne A

"jmcquown" > wrote in message
. ..
> Wayne Boatwright wrote:
>> I've been playing with gingerbread recipes for a long time, trying to
>> recreate the one my grandmother used to make. (I lost the recipe.)
>>
>> Recently, I finally hit on the "magic" combination and this is the
>> result. I think it's really lovely, and makes a great comfort desert.
>>
>>
>> * Exported from MasterCook *
>>
>> Rich Spicy Gingerbread With Lemon Frosting
>>
Ooooh, now THIS sounds like a perfect topping for that lovely gingerbread!
Saved to try with Wayne's recipe in the cooler weather. Thanks!

Lynne A

Wayne Boatwright wrote:

> I've been playing with gingerbread recipes for a long time, trying to
> recreate the one my grandmother used to make. (I lost the recipe.)
>
> Recently, I finally hit on the "magic" combination and this is the result.
> I think it's really lovely, and makes a great comfort desert.
>
>
> * Exported from MasterCook *
>
> Rich Spicy Gingerbread With Lemon Frosting
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> Gingerbread
> 1/2 Cup Unsalted Butter -- Melted
> 1/2 cup Granulated Sugar
> 1 cup Unsulphured 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 Cloves
> 1 cup Boiling Water
> 1 Teaspoon Grated Orange Zest -- Optional
> Lemon Frosting
> 1 Tablespoon Unsalted Butter -- Melted
> 2 Cups Confectioner's Sugar -- Approximately
> 3 Tablespoons Fresh Lemon Juice
> 1 Teaspoon Lemon Zest -- Grated
>
> Preheat oven to 350 degrees F.
>
> Combine all dry ingredients 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 boiling
> water, mixing until just combined.
>
> Bake in greased 9-inch square pan 35 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.
>
> If you want a 9 x 13-inch pan, increase all ingredients by 1/2.
>
> Enjoy!
>
I'll have to try that. A few years ago, I developed a massive
craving for gingerbread, which is probably the main reason I
stopped eating the low carb way. Soon I hope I will satrt
again, but in the meantime...

--
Jean B.

On Fri 09 Sep 2005 08:22:28p, Jean B. wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> I've been playing with gingerbread recipes for a long time, trying to
>> recreate the one my grandmother used to make. (I lost the recipe.)
>>
>> Recently, I finally hit on the "magic" combination and this is the
>> result. I think it's really lovely, and makes a great comfort desert.

<snip>

> I'll have to try that. A few years ago, I developed a massive
> craving for gingerbread, which is probably the main reason I
> stopped eating the low carb way. Soon I hope I will satrt
> again, but in the meantime...
>

Let her eat cake! Er, gingerbread. :-)

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright > said:

> I've been playing with gingerbread recipes for a long time, trying to
> recreate the one my grandmother used to make. (I lost the recipe.)
>
> Recently, I finally hit on the "magic" combination and this is the result.
> I think it's really lovely, and makes a great comfort desert.

You're just plain evil!

Okay, I'll be needing a bottle of molasses and a lemon...

Carol
--
http://www.manilowfund.com/

"You Deserve a Break Today" by Barry Manilow

On Fri 09 Sep 2005 08:54:16p, Damsel in dis Dress wrote in
rec.food.cooking:

> Wayne Boatwright > said:
>
>> I've been playing with gingerbread recipes for a long time, trying to
>> recreate the one my grandmother used to make. (I lost the recipe.)
>>
>> Recently, I finally hit on the "magic" combination and this is the
>> result. I think it's really lovely, and makes a great comfort desert.
>
> You're just plain evil!
>
> Okay, I'll be needing a bottle of molasses and a lemon...
>
> Carol

You won't regret it, Carol. Best gingerbread I've ever tasted.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote:
> I've been playing with gingerbread recipes for a long time, trying to
> recreate the one my grandmother used to make. (I lost the recipe.)
>
> Recently, I finally hit on the "magic" combination and this is the result.
> I think it's really lovely, and makes a great comfort desert.
>
>
> * Exported from MasterCook *
>
> Rich Spicy Gingerbread With Lemon Frosting
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> Gingerbread
> 1/2 Cup Unsalted Butter -- Melted
> 1/2 cup Granulated Sugar
> 1 cup Unsulphured 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 Cloves
> 1 cup Boiling Water
> 1 Teaspoon Grated Orange Zest -- Optional
> Lemon Frosting
> 1 Tablespoon Unsalted Butter -- Melted
> 2 Cups Confectioner's Sugar -- Approximately
> 3 Tablespoons Fresh Lemon Juice
> 1 Teaspoon Lemon Zest -- Grated
>
> Preheat oven to 350 degrees F.
>
> Combine all dry ingredients 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 boiling
> water, mixing until just combined.
>
> Bake in greased 9-inch square pan 35 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.
>
> If you want a 9 x 13-inch pan, increase all ingredients by 1/2.
>
> Enjoy!



this sounds soooo good! as soon as the weather turns i think of
gingerbread and persimmon pudding. myraide


>
> --
> Wayne Boatwright *=BF*
> ____________________________________________
>
> My doctor told me to stop having intimate dinners for four,
> unless there are three other people.

Wayne Boatwright > said:

> On Fri 09 Sep 2005 08:54:16p, Damsel in dis Dress wrote in
> rec.food.cooking:
>
> > Wayne Boatwright > said:
> >
> >> I've been playing with gingerbread recipes for a long time, trying to
> >> recreate the one my grandmother used to make. (I lost the recipe.)
> >>
> >> Recently, I finally hit on the "magic" combination and this is the
> >> result. I think it's really lovely, and makes a great comfort desert.
> >
> > You're just plain evil!
> >
> > Okay, I'll be needing a bottle of molasses and a lemon...
>
> You won't regret it, Carol. Best gingerbread I've ever tasted.

Nice and moist? So often, gingerbread is dry and crumbly.

Carol
--
http://www.manilowfund.com/

"You Deserve a Break Today" by Barry Manilow

On Fri 09 Sep 2005 09:15:49p, Damsel in dis Dress wrote in
rec.food.cooking:

> Wayne Boatwright > said:
>
>> On Fri 09 Sep 2005 08:54:16p, Damsel in dis Dress wrote in
>> rec.food.cooking:
>>
>> > Wayne Boatwright > said:
>> >
>> >> I've been playing with gingerbread recipes for a long time, trying
>> >> to recreate the one my grandmother used to make. (I lost the
>> >> recipe.)
>> >>
>> >> Recently, I finally hit on the "magic" combination and this is the
>> >> result. I think it's really lovely, and makes a great comfort
>> >> desert.
>> >
>> > You're just plain evil!
>> >
>> > Okay, I'll be needing a bottle of molasses and a lemon...
>>
>> You won't regret it, Carol. Best gingerbread I've ever tasted.
>
> Nice and moist? So often, gingerbread is dry and crumbly.
>
> Carol

Yes! I should have written in the recipe that it's best baked, frosted,
and seal tightly in a container for at least a couple of days before
eating, although it's hard not to cut it right away. Both the flavor and
moisture content improves on standing.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

On Fri 09 Sep 2005 09:10:12p, Myraide wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>> I've been playing with gingerbread recipes for a long time, trying to
>> recreate the one my grandmother used to make. (I lost the recipe.)
>>
>> Recently, I finally hit on the "magic" combination and this is the
>> result. I think it's really lovely, and makes a great comfort desert.

<snip>

> this sounds soooo good! as soon as the weather turns i think of
> gingerbread and persimmon pudding. myraide

When I was growing up we had a persimmon tree/bush. I really loved the
persimmons, but I've never had persimmon pudding. Sounds delicious, but I
can't get them here.

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright > said:

> I should have written in the recipe that it's best baked, frosted,
> and seal tightly in a container for at least a couple of days before
> eating, although it's hard not to cut it right away. Both the flavor and
> moisture content improves on standing.

This is your way of torturing me, right? <G>

Carol
--
http://www.manilowfund.com/

"You Deserve a Break Today" by Barry Manilow

On Fri 09 Sep 2005 09:44:07p, Damsel in dis Dress wrote in rec.food.cooking:

> Wayne Boatwright > said:
>
>> I should have written in the recipe that it's best baked, frosted, and
>> seal tightly in a container for at least a couple of days before
>> eating, although it's hard not to cut it right away. Both the flavor and
>> moisture content improves on standing.
>
> This is your way of torturing me, right? <G>

Not only am I evil, I'm also wicked! <eg>

--
Wayne Boatwright *¿*
____________________________________________

Okay, okay, I take it back! UnScrew you!