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January 13, 2020
One of the things I lost in the house fire I had several years ago was The New York Times Cookbook by Craig Claiborne. I hadn't missed it until I got a hankering for a Gingerbread I used to make. Then, I couldn't stop thinking about it.
I searched the internet for the recipe and tried several recipes that looked promising (but were so disappointing). Then, Michele suggested that I try to get the book through the library. Success!
When the book arrived at my library, I photographed the recipe and scurried home to make the bread. Was it as good as I remembered?
Here's the recipe, adapted, of course, to boost and balance the Omega-3s.
Gingerbread Serves 8
1 TBS vinegar
3/4 c milk
1 3/4 c flour
1/4 cup flaxseed meal
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves or nutmeg
1/3 cup grass-fed butter
1/2 c sugar
3/4 c molasses
1. Preheat oven to 350 degrees. Grease an 8 x 8 x 2 inch pan
2. Add vinegar to milk and set aside.
3. Combine all the dry ingredients and mix well. Sift if necessary.
4. Cream the butter and add sugar, gradually, creaming well. Add egg and whip til fluffy. Add molasses and mix.
5. Add dry ingredients, about 1/4 at a time, alternately, with the curdled milk. Stir only until mixed after each addition.
6. Turn into greased pan and bake 45-50 minutes until cake rebounds when pressed gently.
This cake or bread gets stickier and even more delicious in a day or two --- if you can wait that long. I usually serve it with whipped cream and/or chocolate sauce but it is great on its own.
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