Showing posts with label cake and ice cream. Show all posts
Showing posts with label cake and ice cream. Show all posts

Thursday, March 12, 2015

Old-Fashioned Gingerbread #recipe #dessert @LucyBurdette

No, it's not key lime pie


Sometimes I feel like I should tie every single recipe I post here to Key West. But good gravy (as Hayley Snow would say), we can't eat key lime pie every night! And besides, we believe there are plenty of you still suffering the effects of winter who might enjoy a hearty (and almost healthy!) gingerbread. 

The recipe originated with Moosewood's ENCHANTED BROCCOLI FOREST, but it's undergone construction since back in those days! I made the whole thing in my food processor, which saved time and dirty dishes--and worked out rather well.

Butter well an 8 inch glass pan.

Preheat the oven to 350

5 tablespoons butter
3 tablespoons freshly grated ginger
 1/2 cup honey
1/2 cup molasses
1 large egg
1/2 cup plain yogurt
1 cup white whole wheat flour
1 cup unbleached white flour, 
1 teaspoon dry mustard, 
1 1/2 teaspoons baking soda
a pinch of salt 
one half teaspoon of cinnamon
Sauté 3 tablespoons of grated ginger in the melted butter.

In a food processor or with your mixer, beat the honey with the molasses until thick and light. Add the butter-ginger mixture and combine well.

In a glass bowl or Pyrex measuring cup beat together the large egg with the yogurt. Mix these in with the butter-ginger-honey-molasses mixture.

Sift together 1 cup white whole wheat flour with 1 cup unbleached flour, 1 teaspoon dry mustard, 1 1/2 teaspoons baking soda and a pinch of salt and a half teaspoon of cinnamon.

Add the dry ingredients to the wet and mix until just combined. 

Scrape the batter into the prepared pan and bake for 25 to 30 minutes. 

The cake should spring back when touched in the center. Any little cracks won't matter because...


We suggest that you serve the gingerbread with gobs of whipped cream...


Fatal Reservations will be in bookstores on July 7, but you can certainly order it now!