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Gingerbread Recipe

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This recipe for Gingerbread, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tiffany Jorgens
Added: Friday, January 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Gingerbread Ingredients:

Canola oil spray
1 3/4 cups whole wheat pastry flour
1/4 cup packed light brown sugar
1 1/2 tablespoons ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup dark unsulfured molasses
1/2 cup unsweetened applesauce
6 tablespoons canola oil
1 large egg
1/2 cup boiling water

Pear Sauce Ingredients:

2 cans (15 ounces each) pears in their own juice
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Directions:
Directions:
For gingerbread:

Preheat the oven to 350 degrees. Lightly coat a 9-inch square pan with canola oil spray. In a medium bowl, sift together the flour, sugar, spices, baking soda, and salt.

In a separate, large bowl, whisk together the molasses, applesauce, canola oil, and egg until well blended. Add the dry ingredients and stir until well combined. Whisk in the boiling water and pour the batter into the prepared baking pan.

Bake for about 35 minutes, until the cake begins to pull away from the pan and a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert the cake onto a platter and cool for about 5 minutes before serving.

Cut into 9 squares and sere warm or at room temparature with warm Pear Sauce or dusted with powdered sugar. Gingerbread can be tightly wrapped in foil and kept for 2 to 3 days in the refrigerator.

For Pear Sauce:

Drain the pears, reserving the juice. In a blender or food processor, puree the pears with the spices, adding reserved juice, as needed, to produce the consistency of applesauce. Serve warm. The sauce can be made in advance and stored up to 2 days in the refrigerator. To reheat, stir and heat on low in the microwave until the sauce is warm.

Number Of Servings:
Number Of Servings:
9ish
Preparation Time:
Preparation Time:
1 hour, 30 minutes
Personal Notes:
Personal Notes:
(From the "New American Plate" cookbook) Already full of flavor from iron-rich molasses and sweet spices, this moist and flavorful gingerbread is made even more appealing when served with spicy Pear Sauce.

 

 

 

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