gingerbread

Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.

It looks plain and homey, you say. 

I say it needs nothing more than an accompanying cup of hot tea.

Notice the dark square within the larger square of the bread.  The top of the bread is crusty and chewy just removed from the oven.  After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.

Gingerbread Square

(adapted from here)

Ingredients:

• 1 c butter
• 1/2 c water
• 3/4 c molasses (I had mild; use blackstrap if you want a stronger flavor)
• 3/4 c honey
• 1 c packed dark brown sugar
• 3 c all purpose flour
• 1 1/2 t baking soda
• 1/2 t salt
• 2 t ground ginger
• 2 t ground cinnamon
• 1/2 t allspice
• 1/8 t ground cloves
• 3 large eggs
• 1/2 c whole milk
• 1 T grated fresh ginger

Mixing:

1. Preheat oven to 325 degrees F
2. Place parchment in 9x9x2" baking pan, allowing overhang on sides for easy removal of baked Gingerbread
3. Combine first 5 ingredients in pan. Place over low heat; stir until butter is melted; remove from heat to cool
4. Sift flour, soda, salt, ginger, cinnamon,allspice and cloves into a bowl; sit aside
5. When butter mixture cools to warm, add eggs one at a time beating after each addition.
6. Add the milk to the butter/egg mixture
7. Fold dry ingredients into wet and pour mixture into prepared pan. (This is a very liquid batter and fills the 9x9 pan almost to the top.
8. Bake for 60 - 70 minutes, until the gingerbread tests done in the center (toothpick inserted in center comes out clean; bread springs back when touched)
9. Allow to cool in pan 15 minutes then turn out of pan and cool on wire rack
10. Store at room temperature for 4 days or refrigerated for a week (I wrapped tightly and froze most of the bread; it's delicious removed from freezer and thawed; serve at room temperature)
11. Add whipped cream and a dusting of cinnamon to serve (or, as I did...serve the bread simply cut into squares)

ginger - bread

This gingerbread is a lower fat version (approximately 150 calories per square) of the traditional fall favorite. I included last fall's apple and pear butter in the batter, along with chopped candied ginger.

Long after the last bite, the ginger flavor will linger among your senses. If you like ginger in your gingerbread, this is the recipe to sample.

The recipe can be found in Mia King's "Good Things" page 333. The book is a work of fiction revolving around a remote diner run by an awesome cook- recipes included!

I have recently contacted the book author for permission to post the recipe here.

UPDATE:

She was so kind to answer my email very promptly.

She gave her permission for me to reprint the recipe, and you can find all the recipes from her books on her web site here.

From: GOOD THINGS (Berkley Books, February 2007)

Ingredients:

• 2 tablespoons rice bran oil
• 6 tablespoons applesauce
• 1 cup dark brown sugar
• 1 egg
• 1 egg white
• ¼ cup buttermilk
• ½ cup boiling water
• ¾ cup molasses
• 2 teaspoons crystallized ginger, finely chopped
• 1 teaspoon fresh ginger, grated
• 1 teaspoon lemon zest, finely chopped
• 2¾ cups all-purpose flour
• ½ cup cake flour
• 2 teaspoons baking soda
• ½ teaspoon fine sea salt
• 2 teaspoons ground ginger
• 2 cloves, ground

Directions:

• Preheat the oven to 350° F.
• In a large mixing bowl, whisk together the oil, applesauce, brown sugar, egg, egg white, crystallized and fresh ginger, lemon zest , buttermilk, molasses, and boiling water.
• Sift the flours, baking soda, salt, ground ginger and cloves. When ready, stir the dry ingredients into the applesauce mixture.
• In a butter and floured 9” x 12” baking pan, pour the batter and bake for 25-30 minutes, until toothpick comes clean.
• Cool for 5 minutes, then remove from pan and let cool for 30 minutes. Cut into squares or slices and serve.

(Also, notice my pretty fall teacup found last weekend at an antique store near St. Louis, MO.)