ChatterBank1 min ago
A query for BBWCHATT
7 Answers
I do hope you can help me. For many years I had a recipe of my moms for Maryland Gingerbread.-it must have been at least 60yrs old..unfortunately I seem to have lost it and I am not sure Recipes here in England for gingerbread would be the same. The one thing that distinguishes this recipe was that the last ingrediant added to the mixture was boiling water. Can you help?
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Pasta honey - see if either one of these look like it - if not, please let me know and I will give you others to choose from:
Gingerbread
A light spicy gingerbread cake.
1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/4 cup packed brown sugar
1 egg
1/2 cup light molasses
1/2 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.
Metric:
190 g all-purpose flour
1 g ground ginger
2 g ground cinnamon
2 g baking powder
2 g baking soda
3 g salt
100 g shortening
55 g packed brown sugar
1 egg
120 ml light molasses
120 ml boiling water
Gingerbread
A light spicy gingerbread cake.
1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/4 cup packed brown sugar
1 egg
1/2 cup light molasses
1/2 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.
Metric:
190 g all-purpose flour
1 g ground ginger
2 g ground cinnamon
2 g baking powder
2 g baking soda
3 g salt
100 g shortening
55 g packed brown sugar
1 egg
120 ml light molasses
120 ml boiling water
Gingerbread with Lemon Sauce
A very moist spiced cake that's topped with an old-fashioned-tasting lemon sauce.
1/4 cup shortening
1 tablespoon sugar
1 egg
1/2 cup molasses
1/2 cup boiling water
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
LEMON SAUCE:
1 cup sugar
1/2 cup butter or margarine
1/4 cup water
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon grated lemon peel
In a mixing bowl, cream shortening and sugar. Add egg, molasses and water; mix well. Combine flour, cinnamon, baking soda, ginger and salt; add to creamed mixture. Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 7-8 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted near the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. In a 1-qt. microwave-safe bowl, combine sugar, butter and water. Microwave, uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil; stir. Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve with the gingerbread.
Metric:
50 g shortening
10 g sugar
1 egg
120 ml molasses
120 ml boiling water
155 g all-purpose flour
2 g ground cinnamon
2 g baking soda
0.9 g ground ginger
2 g salt
LEMON SAUCE:
200 g sugar
115 g butter or margarine
60 ml water
1 egg, beaten
30 ml lemon juice
6 g grated lemon peel
A very moist spiced cake that's topped with an old-fashioned-tasting lemon sauce.
1/4 cup shortening
1 tablespoon sugar
1 egg
1/2 cup molasses
1/2 cup boiling water
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
LEMON SAUCE:
1 cup sugar
1/2 cup butter or margarine
1/4 cup water
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon grated lemon peel
In a mixing bowl, cream shortening and sugar. Add egg, molasses and water; mix well. Combine flour, cinnamon, baking soda, ginger and salt; add to creamed mixture. Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 7-8 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted near the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. In a 1-qt. microwave-safe bowl, combine sugar, butter and water. Microwave, uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil; stir. Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve with the gingerbread.
Metric:
50 g shortening
10 g sugar
1 egg
120 ml molasses
120 ml boiling water
155 g all-purpose flour
2 g ground cinnamon
2 g baking soda
0.9 g ground ginger
2 g salt
LEMON SAUCE:
200 g sugar
115 g butter or margarine
60 ml water
1 egg, beaten
30 ml lemon juice
6 g grated lemon peel
Maryland Gingerbread
2 Eggs
� cup Brown sugar
� cup Molasses
� cup Melted shortening
2 � cup Flour
2 � teaspoon ROYAL BAKING POWDER
� teaspoon Baking soda
2 teaspoon Ginger
1 � teaspoon Cinnamon
� teaspoon Cloves
� teaspoon Nutmeg
1 cup Boiling water
Add beaten eggs to sugar, molasses and melted shortening; add flour sifted with other dry ingredients; add hot water last. Bake in individual greased pans or in greased shallow pan in moderate oven at 350 F. about 40 minutes.
Makes 16 pieces. Serving Ideas : Serve warm with butter, apple sauce or whipped cream.
NOTES : Coffee Gingerbread 1 recipe Maryland gingerbread 1 cup strong Chase & Sanborn's Coffee Make as for Maryland Gingerbread, using coffee instead of boiling water. Bake as directed.
2 Eggs
� cup Brown sugar
� cup Molasses
� cup Melted shortening
2 � cup Flour
2 � teaspoon ROYAL BAKING POWDER
� teaspoon Baking soda
2 teaspoon Ginger
1 � teaspoon Cinnamon
� teaspoon Cloves
� teaspoon Nutmeg
1 cup Boiling water
Add beaten eggs to sugar, molasses and melted shortening; add flour sifted with other dry ingredients; add hot water last. Bake in individual greased pans or in greased shallow pan in moderate oven at 350 F. about 40 minutes.
Makes 16 pieces. Serving Ideas : Serve warm with butter, apple sauce or whipped cream.
NOTES : Coffee Gingerbread 1 recipe Maryland gingerbread 1 cup strong Chase & Sanborn's Coffee Make as for Maryland Gingerbread, using coffee instead of boiling water. Bake as directed.
Pasta honey - I think the 3rd gingerbread recipe may be the one your Mother had - maybe you could try it first.
I think I would try making this frosting to go on the gingerbread and leave out the cocoa at first to see if I liked it better - I think I would like just the cinnamon taste in the frosting on the gingerbread.
Let me know how it turns out for you please Pasta.
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
Chocolate Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
4 tablespoons milk
4 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.
Metric:
224 g cream cheese, softened
60 ml milk
480 g confectioners' sugar
55 g butter, softened
10 ml vanilla extract
45 g unsweetened cocoa powder
1 g ground cinnamon
I think I would try making this frosting to go on the gingerbread and leave out the cocoa at first to see if I liked it better - I think I would like just the cinnamon taste in the frosting on the gingerbread.
Let me know how it turns out for you please Pasta.
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
Chocolate Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
4 tablespoons milk
4 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.
Metric:
224 g cream cheese, softened
60 ml milk
480 g confectioners' sugar
55 g butter, softened
10 ml vanilla extract
45 g unsweetened cocoa powder
1 g ground cinnamon
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