Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday, August 1, 2010. But it is better here..........
|Gingerbread from Miss Edna Lewis|
I really like Gingerbread. I spent some time this morning looking around at the largest Gingerbread recipe collection out there, Google! It is fun to search and find, but you will find so many. And then, which do you finally choose to make? I have about 6 bookmarked right now. I found many different styles of recipes and then kept on looking until I found this one, that I wanted to make.
This one from Miss Edna Lewis, as featured on The Wednesday Chef. Maybe it was the gently stewed rhubarb on the side that caught my eye, but still, it is the gingerbread that I desire. I spotted it months ago, and have thought about it often since then. I did a bit of research on Miss Lewis, she was a very interesting lady. Brave and feisty and also a great cook. Just possibly her personality is what influenced me to want to bake this gingerbread. You see, I do like feisty!
Dark Molasses Gingerbread
from: Miss Edna Lewis and Scott Peacock
1 stick of butter, plus more to butter baking pan
2 c cake flour * (see home version below)
1/4 t baking soda
2 t baking powder
1/2 t ginger
1/2 t cloves
1 t cinnamon
1/2 t salt
1 1/2 c molasses
Bring 1 c water to a boil, add the stick of butter, set aside to let butter melt.
Whisk together flour and all dry ingredients. Whisk water into flour mixture.
Combine eggs and molasses, beat well. Using a whisk, beat the flour, water mixture, until smooth.
Pour into buttered 8-inch cake pan. Bake 40 - 45 minutes or until cake tests done.
Let cool, serves 8.
Mascarpone and yogurt with vanilla
1 container 8 oz Mascarpone cheese
1/3 c powder sugar
1/2 c Greek style yogurt
1 t vanilla
Beat cheese, beat in remaining ingredients, beat until fluffy. Serve with Gingerbread and stewed fruit.
* Homemade cake flour:
For each cup of cake flour needed:
Add 2 T cornstarch to the bottom of a 1 cup dry measure, gently spoon flour into the dry measure, level off. Add flour/cornstarch to a large bowl, whisk to combine, then sift together again.
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