| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | All purpose flour |
| 1/2 | ts | Baking soda |
| 3/4 | ts | Ground ginger |
| 3/4 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1 | lg | Egg |
| 1/2 | c | Sugar |
| 1/2 | c | Unsulfured molasses |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Boiling water |
| 1 | c | Well-chilled heavy cream |
| 1/2 | ts | Vanilla |
| 2 | ts | Sugar |
INSTRUCTIONS
FOR TOPPING Preheat oven to 400 degrees. Grease and flour an 8-inch square baking pan, knocking out excess flour. Into a bowl sift together flour, baking soda, ginger, cinnamon, and salt. In a cup beat egg lightly and stir into flour mixture with sugar, molasses, and oil. Add boiling water in a slow stream, whisking until combined well, and pour batter into pan. Bake gingerbread in middle of oven 30 minutes, or until a tester inserted in center comes our clean. In a bowl with an electric mixer beat cream with vanilla and sugar until it holds soft peaks. Cool gingerbread slightly in pan on a rack. Cut gingerbread into quarters and serve topped with whipped cream. Yield: 4 servings NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9038 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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