"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 Hot Water Gingerbread, by Wilmot Bird, is from The Becker-Bird Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup unsalted butter 1/4 cup sugar 1 egg 1 cup dark molasses 1 cup boiling water 2 1/2 cups flour 1 1/2 tsp salt 1 tsp Ginger, Cloves and Cinnamon 9 inch square pan, greased or 16 muffin cups
Heat oven to 325 degrees.
Cream butter, sugar. Add egg. Mix water and molasses. Sift together dry ingredients. Add alternately to creamed mixture with hot water mixture. Beat until smooth. Pour into prepared pans. Bake at 325º for 45 mins in a square pan or until tooth pick comes clean in muffin cups.
10 mins plus baking
This is the BEST way to start off the season of Fall. Serve warm with butter and/or lemon curd. Applesauce makes a great side dish.
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