I found a very good gingerbread recipe at last. I wanted something moist and tasty.
From The Enchanted Broccoli Forest/Mollie Katzen
In saucepan saute for 3 minutes, remove from heat
5 T butter
3 T freshly grated ginger
Beat together vigorously for several minutes, then beat in butter mix:
1/2 c honey
1/2 c molasses
Beat together combine with above:
1/2 c yogurt
1 egg
Combine:
1 c ww flour
1 c unbl. white flour
1 1/4 t baking soda
1/4 t salt
1 t dry ginger
1/2 t cloves
1/2 t cinnamon
1/4 t nutmeg
Combine wet and dry mixes thoroughly but not excessively. Pour batter into buttered 9x9 pan. Bake at 350 for 30-35 minutes until toothpick inserted comes out clean. Enjoy.
The other item we have been making a lot of is scones. This recipe makes lovely moist scones. Our current favorite addition is craisons. Most of the time I make them plain so they can be covered with butter and jam.
2 c flour
2 t baking powder
2 T sugar
1/2 t salt(to taste)
3 T butter(or shortening)
2 eggs
1/3 c milk(or best with 1/2 c buttermilk)
Mix dry ingrediants. Cut in shortening. Mix milk and eggs together, then add slowly to flour mix. Add additional ingredients as desired. Bring all together into a ball and knead 22 times. Roll out 1/2" cut into wedges or circles. Brush with milk(dust with sugar if desired) Bake ~18-20 minutes at 425. Makes 8-10 scones.
1 comment:
I always liked Da's recipe for Ginger Bread, From the New York Times Cookbook.
Ingredients
1 Tbsp vinegar
3/4 c milk
1/3 c butter
1/2 c sugar
1 egg
3/4 c dark molasses
2 tsp baking powder
1/4 tsp baking soda
Dash of salt
2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
2 c flour
Instructions
Preheat oven to 350°F
Grease 8"x8" pan
Add Vinegar to milk and set aside to curdle
Cream butter with sugar.
Whip in the eggs and molasses.
Gradually add the dry ingredients, alternating with the curdled milk until everything is mixed in.
Spread in the pan
Bake for 45-50 minutes, until done.
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