Old-fashioned gingerbread with variations+

8 servings

Ingredients

Quantity Ingredient
2¼ cup All-purpose unbleached flour
½ teaspoon Baking soda
½ teaspoon Salt
2 teaspoons Dried ground ginger
1 teaspoon Ground cinnamon
½ teaspoon Ground cloves
½ teaspoon Ground nutmeg
½ teaspoon Ground allspice Add
¼ cup Raisins, dred cranberries or add
4 tablespoons Unslated butter, melted
¾ cup Light brown sugar
1⅓ cup Juice from 4 lg oranges +
1 teaspoon Zest
½ cup Sugar
4 teaspoons Cornstarch
Mary Riemerman
1 teaspoon Dutch processed cocoa
8 tablespoons Unsalted butter, melted then cooled to lukewarm
¾ cup Light unsulphered molasses
¾ cup Granulaterd sugar
½ cup Buttermilk
½ cup Whole milk
1 large Egg chopped prunes
3 Tart baking apples such as Granny Smith or Jonathon
⅛ teaspoon Salt
2 tablespoons Unsalted butter
1 tablespoon Fresh lemon juice

Directions

WITH DRIED FRUIT, VARIATION

APPLE UPSIDE DOWN GNGRBREAD

ORANGE SAUCE FOR GINGERBREAD

Note: For stronger ginger flavor, replace the dried ginger with three tb. grated peeled fresh ginger and 3 tb. minced crystallized ginger.

If you prefer a lighter gingerbread cover loosely with a piece of aluminum foil during the last 15 to 20 minutes baking time.

1. Adjust oven rack to center position and heat oven to 350 degrees.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspoce, and cocoa in medium bowl.

3. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of an electric mixer on low speed.

4. Add dry ingredients to liquid; beat on medium speed until batter is smooth and thick, about 1 minute, scraping down the sides of bowl with rubber spatula as needed. Do not overmix. (If using with fresh ginger, batter will be lumpy.)

5. Working quickly, pour batter into nonstick 11 x 7 x 1½" rectangular metal baking pan and smooth surface. (If you do not have a nonstick baking pan, then use no-stick baking spray or solid vegetable shortening to grease pan sides and bottom, then dust with flour.)

6. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 35 to 45 minutes.

7. set pan on wire rack and let cool 5 to 10 minutes. Serve hot, warm or room temperature. (Gingerbread can be wrapped in plastic wrap, and then in foil and refrigerated for up to 5 days.) APPLE UPSIDE DOWN GINGERBREAD: For apple topping: Grease sides of 11 x 7 x 1 ½" metal pan. Pour 4 tb. of melted unsalted butter into the pan; spread ¾ cup of brown sugar evenly over pan bottom. Peel, halve, core and slice thin the apples. Arrange slices, overlapping slightly upon brown sugar mixture in a decorative fashion.

For the gingerbread: Follow old-fashioned gingerbread recipe, pouring batter over apple slices. Increase baking time to 50 to 60 minutes.

Let gingerbread cool in pan for 5 minutes, invert onto serving plate, cut into squares, and serve.

GINGERBREAD WITH DRIED FRUIT: Follow old-fashioned gingerbread recipe, folding in raisins, or dried cranberries or chopped prunes.

ORANGE SAUCE FOR GINGERBREAD: 1. in small saucepan bring orange juice, sugar, cornstarch, and salt to a boil over medium heat, stirring constantly. Continue to cook until sauce is thick and clear, about 1 minute.

2. Remove from heat, then stir in butter, lemon juice and zest. Serve hot, warm, or at room temperature over gingerbread squares.

Folks I got these recipes from one of my absolute favorite cooking magazines which is "Cook's" I made the basic recipe and, without a doubt, it is the best gingerbread I have ever tasted. I used the crystallized ginger and fresh ginger option (instead of dried ground ginger.) I like Cook's 'cause they try several variations on a theme before they recommend their best recipe. Simple recipes virtually rise a couple levels in flavor because of their efforts. I highly recommend the magazine (and the gingerbread.) Submitted By MARY RIEMERMAN On 10-13-95

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