We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Many folks want to serve God, but only as advisers

Gingerbread Cream Pie — George Washington

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy Desserts 8 Servings

INGREDIENTS

1/3 c Butter
1 c Molasses
1 Egg, unbeaten
1 1/4 c Flour
1/2 ts Soda
1 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1/4 ts Cloves
1/2 c Milk
FILLING
1 tb Gelatine
1/4 c Cold water
1 c Milk
1 c Sugar
ds Salt
2 tb Corn starch
1 Egg, well beaten
1/2 ts Vanilla
1/2 c Finely chopped apricots

INSTRUCTIONS

CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add
sifted dry ingredients alternately with milk; beat until smooth.
Pour batter into sprayed 9" round cake pan or springform. Bake at 350F for
40 minutes.  When cool, remove from pan; split in half. Put together with
the following filling:
FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in
top of double boiler (or med. saucepan set into lge. saucepan). Stir in
mixture of sugar, salt & corn starch; cook in top of double boiler until
mixture begins to thicken. Add vanilla and apricot to beaten egg, then add
to the mixture in the double boiler. When slightly thickened, stir in
gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour).
When filling is firm enough, spread between layers of gingerbread. If
desired, top with whipped topping. Serves 6-8.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?