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Killer Gingerbread Recipe

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01 / Original postKiller Gingerbread RecipeSpitzmaus · 2 Dec 2005 02 / This pagePosts 1–14Page 1 of 1 · chronological order 03 / Latest replyPost #14Nancy1 · 5 Dec 2005

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General fitness, health and nutrition
Published
2 December 2005
Last activity
5 December 2005
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Spitzmaus
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  1. Original post
    Spitzmaus
    Archived post
    #1

    Here 'tis, but don't expect a yuppified take on the original. This is an
    old-fashioned, down-home, no-crystallized-ginger-as-ingredient,
    knock-your-socks-off gingerbread. I promise . . .

    ELIZA ACTON'S GINGERBREAD
    (aka Mrs. Magoo's Gingerbread)

    From Classic Home Desserts, by Richard Sax

    2 large eggs, at room temperature

    ¾ cup full-flavored, unsulphured molasses or sorghum (do use blackstrap
    molasses)

    1 scant cup packed light or dark brown sugar (Billington's brand is best)

    2 T. ground ginger (yes, 2 TABLESPOONS, and make sure the spice is fresh)

    Pinch each ground allspice, cinnamon and freshly ground pepper

    Grated zest of 1 lemon, @ 1½ t. peel

    2 cups sifted all-purpose flour

    6 tablespoons (3/4 stick) unsalted butter, melted

    ½ cup buttermilk

    ¼ cup milk

    1 teaspoon baking soda

    1. Preheat the oven to 350 degrees. F. Butter and flour an 8-inch
    square cake pan or an 8-to-9 inch kugelhopf or Bundt pan.

    2. In a large bowl, beat the eggs with an electric mixer at medium-high
    speed until light and frothy. Add the molasses and continue beating.
    Meanwhile, stir together the brown sugar, ginger, allspice, cinnamon, pepper
    and lemon zest. Gradually add to the egg mixture and beat until
    well-blended.

    3. Lower the speed slightly. Add about 1/3 of the flour, then the
    melted butter, then another 1/3 of the flour. Quickly stir together the
    buttermilk, milk and baking soda; add to the batter and mix gently. Add the
    remaining flour and mix just until evenly blended, no longer. Pour the
    batter into the prepared pan.

    4. Bake until the gingerbread shrinks slightly away from the sides of
    the pan and a toothpick inserted in the center emerges almost clean, about
    45 minutes. If the top of the gingerbread is browning too quickly, loosely
    cover it with foil halfway through the baking time.

    5. Cool the gingerbread in the pan on a wire rack. Cut into large
    squares and serve directly from the pan, with applesauce, whipped cream, or
    Mrs. Magoo's personal favorite, Pumpkin Fudge ice cream (yum!!!).

    Spitz
    --
    "Home, James, and don't spare the horses!"

    Report
  2. Goomba38
    Archived post
    #2
    Spitzmaus said:

    Here 'tis, but don't expect a yuppified take on the original. This is an
    old-fashioned, down-home, no-crystallized-ginger-as-ingredient,
    knock-your-socks-off gingerbread. I promise . . .

    Sounds good to me!!! Thank you very much for typing it up and sharing it 🙂
    sidenote: I love crystallized ginger and use it to make this KILLER
    coffee cake which ALWAYS gets raves. Try it!

    * Exported from MasterCook *

    Pear Ginger Coffee Cake

    Recipe By : Penzeys (Early Summer 2003) Catalog
    Serving Size : 12 Preparation Time :0:15
    Categories : Breakfast Cakes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup shortening
    1/2 teaspoon salt
    1 1/2 cups packed brown sugar
    1 egg
    2 teaspoons vanilla extract
    1 teaspoon baking soda
    1 cup buttermilk
    2 cups flour -- sifted
    1 1/2 cups pears, peeled and diced into 1/4-1/2" cube
    1/4 cup cinnamon sugar -- (mixed my own)
    2 tablespoons crystallized ginger -- finely chopped

    Preheat oven to 350 degrees. Grease 9x13 glass pan and set aside.
    Stir the baking soda into the buttermilk and set aside
    Cream the shortening, salt and brown sugar until light and fluffy. Add
    the egg and vanilla and mix well.
    Alternately add the buttermilk and flour to the mixing bowl, beating
    well after each addition.
    Fold in the pears and pour into greased pan. Mix together the cinnamon
    sugar and chopped cystallized ginger. Sprinkle evenly over the top of cake.
    Bake 35-40 min or until a toothpick comes out clean.

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

    Report
  3. Spitzmaus
    Archived post
    #3
    Goomba38 said:

    Sounds good to me!!! Thank you very much for typing it up and sharing it


    🙂

    Quoted message said:

    sidenote: I love crystallized ginger and use it to make this KILLER
    coffee cake which ALWAYS gets raves. Try it!

    * Exported from MasterCook *

    Pear Ginger Coffee Cake

    Recipe By : Penzeys (Early Summer 2003) Catalog
    Serving Size : 12 Preparation Time :0:15
    Categories : Breakfast Cakes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup shortening
    1/2 teaspoon salt
    1 1/2 cups packed brown sugar
    1 egg
    2 teaspoons vanilla extract
    1 teaspoon baking soda
    1 cup buttermilk
    2 cups flour -- sifted
    1 1/2 cups pears, peeled and diced into 1/4-1/2" cube
    1/4 cup cinnamon sugar -- (mixed my own)
    2 tablespoons crystallized ginger -- finely chopped

    Preheat oven to 350 degrees. Grease 9x13 glass pan and set aside.
    Stir the baking soda into the buttermilk and set aside
    Cream the shortening, salt and brown sugar until light and fluffy. Add
    the egg and vanilla and mix well.
    Alternately add the buttermilk and flour to the mixing bowl, beating
    well after each addition.
    Fold in the pears and pour into greased pan. Mix together the cinnamon
    sugar and chopped cystallized ginger. Sprinkle evenly over the top of


    cake.

    Quoted message said:

    Bake 35-40 min or until a toothpick comes out clean.

    Don't get me wrong, I adore crystallized ginger -- and this coffee cake
    sounds killer indeed! With gingerbread, though, I'm hopelessly
    old-fashioned, almost obsessively so; perhaps gingerbread figured
    prominently in a past life.

    Spitz, in hoop skirt and bustle

    Report
  4. Denny Wheeler
    Archived post
    #4

    On Fri, 2 Dec 2005 11:45:15 -0800, "Spitzmaus" <[email hidden]>

    Quoted message said:

    ¾ cup
    ½ cup
    ¼ cup

    I'm truly surprised that my newsreader coped with those fractions.
    They're very much NOT standard ascii, and thus kind of unexpected on
    Usenet.

    Just to be sure, are they, in order, .75, .5, .25 ? Or am I
    misreading?

    --
    -denny-
    "Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

    "It's come as you are, baby."

    -over the hedge

    Report
  5. Wayne Boatwright
    Archived post
    #5

    On Sat 03 Dec 2005 04:22:05a, Thus Spake Zarathustra, or was it Denny
    Wheeler?

    Quoted message said:

    On Fri, 2 Dec 2005 11:45:15 -0800, "Spitzmaus" <[email hidden]>

    Quoted message said:

    ¾ cup
    ½ cup
    ¼ cup

    I'm truly surprised that my newsreader coped with those fractions.
    They're very much NOT standard ascii, and thus kind of unexpected on
    Usenet.

    Just to be sure, are they, in order, .75, .5, .25 ? Or am I
    misreading?

    No, you got it right.

    --
    Wayne Boatwright *¿*
    _____________________________________________

    A chicken in every pot is a *LOT* of chicken!

    Report
  6. Spitzmaus
    Archived post
    #6
    Denny Wheeler said:

    I'm truly surprised that my newsreader coped with those fractions.
    They're very much NOT standard ascii, and thus kind of unexpected on
    Usenet.

    Just to be sure, are they, in order, .75, .5, .25 ? Or am I
    misreading?

    --
    -denny-
    "Do your thoughts call ahead or do they just arrive at your mouth


    unannounced?"

    Quoted message said:


    "It's come as you are, baby."

    -over the hedge

    Oops, sorry! My apologies to one and all; I'd misplaced my brain when I
    posted, which is certainly *one* of the reasons I'm known as Mrs. Magoo
    amongst my loved ones.

    Please don't let my carelessness prevent you all from making the
    gingerbread, which deserves to stand on its own, impeccable merits.

    Spitz
    --
    "Home, James, and don't spare the horses!"

    Report
  7. Denny Wheeler
    Archived post
    #7

    On Sat, 3 Dec 2005 14:50:45 -0800, "Spitzmaus" <[email hidden]>

    Quoted message said:
    Denny Wheeler said:

    I'm truly surprised that my newsreader coped with those fractions.
    They're very much NOT standard ascii, and thus kind of unexpected on
    Usenet.

    Just to be sure, are they, in order, .75, .5, .25 ? Or am I
    misreading?


    Oops, sorry! My apologies to one and all; I'd misplaced my brain when I
    posted, which is certainly *one* of the reasons I'm known as Mrs. Magoo
    amongst my loved ones.

    You're extremely nearsighted? <g>

    Quoted message said:

    Please don't let my carelessness prevent you all from making the
    gingerbread, which deserves to stand on its own, impeccable merits.

    Oh, it sounds mucho yummy. I wouldn't have asked about the fractions
    unless I were interested in the recipe.

    --
    -denny-
    "Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

    "It's come as you are, baby."

    -over the hedge

    Report
  8. Spitzmaus
    Archived post
    #8
    Denny Wheeler said:

    You're extremely nearsighted? <g>

    In the brain department, dude, yes! I've got serious synapse connectivity
    issues!!

    Quoted message said:

    Oh, it sounds mucho yummy. I wouldn't have asked about the fractions
    unless I were interested in the recipe.

    Yeah, well I hope you get the chance to make it. Old-fashioned gingerbread
    gets 'em every time.

    Spitz
    --
    "Home, James, and don't spare the horses!"

    Report
  9. Nancy1
    Archived post
    #9

    Spitzmaus wrote:

    And to this recipe, add the topping (starts out on the bottom, but ends
    up on top). It is too good for words (it was my grandma's):

    Gingerbread Topping

    Mix a recipe of gingerbread that bakes in an 8" x 8" pan. Grease pan
    thoroughly.

    Melt 4 T. butter in the baking pan. Add 1 C. light molasses, and 1/2
    C. raisins, and heat slowly until hot.

    Arrange about 2-3 sliced, peeled and cored applies in the bottom of the
    pan, covering the sauce in the bottom. Pour gingerbread batter on the
    top. Bake at 350 deg. F. for 50 minutes. Serve with whipped cream or
    ice cream, if desired. Serves 9.

    Report
  10. Nancy1
    Archived post
    #10

    Spitzmaus wrote:

    And to this recipe, add the topping (starts out on the bottom, but ends
    up on top). It is too good for words (it was my grandma's):

    Gingerbread Topping

    Mix a recipe of gingerbread that bakes in an 8" x 8" pan. Grease pan
    thoroughly.

    Melt 4 T. butter in the baking pan. Add 1 C. light molasses, and 1/2
    C. raisins, and heat slowly until hot.

    Arrange about 2-3 sliced, peeled and cored applies in the bottom of the
    pan, covering the sauce in the bottom. Pour gingerbread batter on the
    top. Bake at 350 deg. F. for 50 minutes. Serve with whipped cream or
    ice cream, if desired. Serves 9.

    Report
  11. Nancy1
    Archived post
    #11

    Oops, forgot to say - when you serve, turn the pieces upside down, so
    the topping is on top.

    N.

    Report
  12. Nancy1
    Archived post
    #12

    Oops, forgot to say - when you serve, turn the pieces upside down, so
    the topping is on top.

    N.

    Report
  13. Wayne Boatwright
    Archived post
    #13

    On Mon 05 Dec 2005 09:56:40a, Nancy1 wrote in rec.food.cooking:

    Quoted message said:

    Oops, forgot to say - when you serve, turn the pieces upside down, so
    the topping is on top.

    That would make the bottom topping, right?

    --
    Wayne Boatwright *¿*
    ____________________________________________

    Give me a smart idiot over a stupid genius any day.
    Sam Goldwyn, 1882-1974

    Report
  14. Nancy1
    Archived post
    #14
    Wayne Boatwright said:

    On Mon 05 Dec 2005 09:56:40a, Nancy1 wrote in rec.food.cooking:

    Quoted message said:

    Oops, forgot to say - when you serve, turn the pieces upside down, so
    the topping is on top.

    That would make the bottom topping, right?

    --
    Wayne Boatwright *¿*

    Right. ;-)

    N.

    Report

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