"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Gingerbread with Chantilly Cream, by Jim Stroope, 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.
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
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.
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