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Gingerbread

If you have RealPlayer, you can now watch the TV episode on Gingerbread we did, or you can listen to the radio version of it for step-by-step instructions. Just click on either of the icons to your right. Or start downloading the free software using the bottom icon today!

Pre-heat the oven to 350.  Grease and flour a 9-inch square pan. Just knock the pan onto something to loosen any excess flour.

Next mix all our dry ingredients:
2 ½ cup sifted flour
1 ½ tsp. baking soda
1 tsp. ground ginger
1 tsp. ground gloves
½ tsp. salt

and set that to the side.

For the wet ingredients, you’ll need a bowl and a whisk.
First,  mix ½ cup of sugar with ½ cup of oil
and mix that all until combined.
Now beat in one egg.  Then 1 cup of our molasses.
This is where that deep dark color of gingerbread comes in.

Start gradually blending in our dry ingredients.
It can get a little messy here if you go crazy with the whisk.
So stir easy.  And for the last ingredient, 1 cup of hot water and
just keep beating the batter until smooth.

Pour the batter into our prepared pan, place it in the middle of the
oven and bake it for 30 minutes.  You know the gingerbread, or any
cake for that matter,is done when a toothpick inserted into the middle
comes out clean.

Cool the cake on a rack for at least 10 minutes before taking it out of the pan.
Just use a knife to loosen it clearly from the edges of the pan.

Gingerbread is best accompanied by fresh whipped cream or,
in keeping with true Southern tradition, lemon glaze.


Share your thoughts.
Rate this recipe here.

Subj: Gingerbread
I followed your directions and even got a clean toothpick but the gingerbread sunk in the middle. I wonder if you ever cook it longer or if the glass dish I used would take longer. We ate the outside and it was delicious. I always enjoy your show. From your neighbor in Reisterstown.
Helen

Helen,
I was glad to hear the gingerbread was delicious but concerned that it sunk in the middle. Using glass shouldn't alter it and I always use the toothpick test. I guess it does need to cook a few minutes longer. I will try out the recipe again soon to get the instructions right. Thanks so much for not only watching the show but for writing in as well.
Take care,
Steve


Comments: Send us comments about this recipe steve@pulpkitchen.com