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Gingerbread with Chantilly Cream Recipe

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This recipe for Gingerbread with Chantilly Cream is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. shortening
2 T. sugar
1 T. brown sugar
1 egg
1 c. hot water
1 c. molasses
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. salt
1/8 tsp. ground nutmeg
Chantilly Cream:
1 c. heavy whipping cream
1 tsp. confections' sugar
1/4 tsp. vanilla extract
Directions:
Directions:
In a large mixing bowl, cream the shortening and sugars. Add egg; mix well. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt, and nutmeg; gradually add to creamed mixture.
Pour into a greased 9" square baking pan. Bake at 350º for 33-37 minutes or until a toothpick inserted near the center comes out clean.
In a small mixing bowl, beat ceam until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread.
Number Of Servings:
Number Of Servings:
9

 

 

 

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