[Sca-cooks] OOP Gingerbread
firedrake at earthlink.net
Tue Nov 6 16:59:33 PST 2007
I'll vouch for this recipe. I ate it for years, cheerfully scarfing leftovers for breakfast!
>From: Susan Fox <selene at earthlink.net>
>Sent: Nov 6, 2007 6:59 PM
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] OOP Gingerbread
>Obviously a browning agent. Molasses is a better golden brown and much
>tastier. Honey is nice too, if usually less vividly coloured.
>Here is the recipe I use for almost all "modern" gingerbread purposes.
>My picky picky brother even likes it.
>1/4 cup soft shortening
>1/2 cup sugar
>1/2 cup honey
>1/2 cup coffee
>Mix together. Then sift in separate bowl:
>2 cups flour
>1/2 tsp. salt
>1/2 tsp. soda
>1 tsp. ginger
>1/2 tsp. nutmeg
>1/2 tsp. cloves
>1/2 tsp. cinnamon
>Add to liquid ingredients. Spread in pan, after adding nuts, raising,
>crystallized fruit or anything else desired, bake till tender and cut
>into bars. Or add extra flour as desired, roll out, cut into shapes and
>Basic Baking Time is 1/2 hour at 350oF. Adjust for thickness of the
>Instead of coffee: Sanka, cocoa, other brewed liquids?
>Additional spices: coriander, pepper, galingale, anise, whatever.
>Shortenings: Crisco is good, regular vegetable oil gives a nice soft
>product but nut oils taste better [strongly flavored oils like olive or
>sesame would be odd], margarine will work as would lard [but you have to
>really like lard].
>Fresh chopped apples and pears are good in this. Absolutely any nuts
>and dried or candied fruits are appropriate, and a lot of these make for
>a great Xmas-fruitcake. For a plum pudding steam the batter in a bowl or
>mold for a couple of hours, then flame with brandy.
>[Adapted from a recipe in THE DARKOVER COOKBOOK, 1979 ed. Uncredited so
>my best guess it's MZB herself.]
>silverr0se at aol.com wrote:
>> I have a baking question - I have recently come across 2 separate gingerbread recipes that have unsweetened cocoa as one of the ingredients.
>> Now, I have been out of the dessert world since the last millenium so can anyone tell me if this is a common ingredient? Does anyone have a good non-cocoa recipe?
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