"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gingerbread with Chantilly Cream Recipe

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This recipe for Gingerbread with Chantilly Cream, by , is from 101 Day to Day Recipes (jls), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Stroope
Added: Thursday, September 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup shortening
2 tbsp sugar
1 tbsp brown sugar
1 egg
1 cup hot water
1 cup molasses
2 1/4 cup flour
1 tsp baking powder
1 tsp ginger
1 tsp cinnamon
3/4 tsp salt
1/8 tsp ground nutmeg
====CHANTILLY CREAM======
1 cup whipping cream
1 tsp powdered sugar
1/4 tsp vanilla

Directions:
Directions:
Cream the shortening and the sugars. Add egg and mix well. Beat in water and molasses. Combine the flour, baking soda, cinnamon, salt and nutmeg. Gradually beat into the cream mixture. Pour into a greased 9x9 pan and bake in a 350 F oven for 30 to 35 minutes or until passes toothpick test. In a chilled small mixing bowl beat the cream until it begins to thicken. Add powdered sugar and vanilla and beat until stiff peaks. Serve with warm gingerbread.

Number Of Servings:
Number Of Servings:
8

 

 

 

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