| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
February 19 |
1 |
servings |
INGREDIENTS
| 7 |
tb |
All-purpose flour |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Baking powder |
| 1/8 |
ts |
Freshly grated nutmeg |
| 1/8 |
ts |
Ground allspice |
| 3 |
tb |
Unsulfured molasses |
| 2 |
tb |
Sour cream |
| 2 |
tb |
Vegetable oil |
| 1/4 |
ts |
Vanilla |
|
|
Whipped cream or ice cream as an |
|
|
; accompaniment if desired |
INSTRUCTIONS
Grease two 4 1/2-inch tart pans (3/4 inch deep, without removable bottoms)
and dust them with flour, knocking out excess. In a small bowl whisk
together the flour, the ginger, the cinnamon, the baking powder, the
nutmeg, and the allspice until the mixture is combined well. In another
small bowl whisk together the molasses, the sour cream, the oil, and the
vanilla until the mixture is smooth. Make a well in the center of the flour
mixture, pour in the molasses mixture, and whisk the batter until it is
just combined.
Divide the batter between the prepared pans, bake the gingerbreads in the
middle of a preheated 350F. oven for 13-15 minutes, or until a tester
inserted in the center comes out clean, and let them cool in the pans on a
rack. Turn the gingerbreads out and serve them with the whipped cream.
Serves 2.
Gourmet February 1993
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