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Gingerbread with Chantilly Cream Recipe

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This recipe for Gingerbread with Chantilly Cream, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Baker
Added: Thursday, October 1, 2009


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

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 350 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:
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