Oh the weather outside is frightful...not quite that bad yet, but our temps here in Michigan are going down to the 20s in the next few days. Brrrrrr! Perfect weather for warm gingerbread with some cold whipped cream! This is an old-fashioned favorite--and for a reason! Spicy and sweet, it's a delicious end to a good dinner. This recipe is from a very old James Beard Cookbook. My paperback copy fell apart and my sister-in-law found a hard cover copy for me at a book sale.
James Beard was the consummate American chef called the “Dean of American cookery” by the New York Times in 1954. He hosted the first food program on television in 1946 when television was in its infancy, long before Emeril, Rachel Ray and Bobby Flay. And like Julia Child, he wasn't afraid of butter and cream! And Julia Child lived to be 92 and James Beard to 82, so maybe they were onto something! Eschew processed food, eat real food in moderation, and live a long life.
This recipe is easy but oh, so, delicious on a cold winter's night!
1 cup molasses
1 cup butter
2 1/3 cups flour
pinch of salt
1/4 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup sour cream
Put molasses and butter in a saucepan and heat until they boil. Let cool slightly. Sift the flour with the salt, baking soda, ginger, cinnamon and cloves. Stir the sour cream into the cooled molasses/butter mixture and stir in the flour and spices.
Bake at 350 for approximately 40 minutes in a pan sprayed with cooking spray or greased with butter. Serve warm (if desired) with a dollop of whipped cream.
Delicious topped with whipped cream!
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