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 Submitted by Floydm on December 7, 2005 - 9:36pm. GingerbreadI baked gingerbread for the first time last night. Yum.
I was amazed at how good the house smelled when I came home from work today. It really smells festive, like the holidays are here, even 24 hours after baking it. I looked at a few different recipes before settling on something closest to the recipe from the Joy of Cooking.
Preheat oven to 350. Combine the butter, egg, brown sugar, and molasses in a bowl and stir until combined. Mix in the dry ingredients, then add hot water and stir until just combined. Pour batter into greased baking pans. Bake until a toothpick inserted into the center comes out clean, between 30 and 50 minutes. Remove from the oven and let cool for at least 10 minutes before removing from the pan.
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Gingerbread
Thanks for the recipe and for describing the intoxicating aromas.
Sure beats artificial candles and sprays. Yuk!
The essential oils of ginger,cinnamon and cloves are released with a gradual rise in temperature in the batter so their aromatic qualities are preserved. The heat of the oven then distibutes their complex constituents aloft throughout your entire home.
Spices were always used especially to fight off illness as they pocess powerful antiviral and bacterial properties. The spices and culinary herbs were our first medicines since we began to walk the earth.
All older recipes use these spices freely as we should try to also for our good health's sake. There is a spirit uplifting as well that can't be duplicated. It puts the Cheer in the Holidays!
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I will try this one!
I will try this one!
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could use some sugestions- please
Floyd-
This was the best. Growing up Gingerbread was more cake like= this is GINGERBREAD. Now, the help part. I recently moved to Ireland. They only molasses I can find is black trecle. It is like black strap found in the US. I went ahead and used a cup. Very strong, too strong of flavor of trecle. Tho the color- it was so dark and rich, almost black in color. There is no corn syrup available- I can find cane syrup, which is fabulous in flavor. Any ideas on what I can reduce the trecle too, and what to use as the balance? Gingerbread is one of my favorite "scents". I can't wait to make this again. Thanks for this site. Alison
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Part treacle, part golden syrup?
Couldn't you use a mixture of treacle and golden syrup instead of all treacle? I once made a gingerbread with all blackstrap molasses and had to pitch it out as the taste was not at all sweet, just bitter. If you used a mixture, I would think you'd have enough sweetness without the bitterness of the treacle.
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Yes treacle and golden syrup
Yes treacle and golden syrup is an excellent combination!
I also sometimes put in a few grinds of black pepper to add extra spice (it works, really it does!)
Also, much like Parkin (and other melted mixture baked goods) the gingerbread improves if you leave it for a week or so (wrap it well and store in an airtight container).
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combo of flavors using Treacle and G. Syrup
Would you sugest 50% ratio, or ? golden syrup is so very sweet. I did use it in place of corn syrup for my bourbon pecan pie and it was fab! Thanks for the help-sometimes I feel like I have had to learn how to cook all over again with all the subsitutions I have been making. Thanks
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50/50 is fine
but I may have a sweeter tooth than you...I made it with 100% molasses when I was in the states which turned out dark and delicious so I don't think it matters the precise ratio but there is something about the dark bitter/sweet nature of treacle that goes so well with the spices.
If you can wait that long, do try to store some and let it 'ripen', the flavours will definitely improve much the same way fruitcake does and perhaps take the 'bitter' edge off the taste.
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