5/20/2009

new eats Wednesdays

I like trying new things. I like to make and share food with friends. I give you "New Eats Wednesdays!" A place for me to try new things this spring & summer... and an excuse for me to take photos of delectable edibles. Let me know if you try some new things too.


{Gingerbread} w/ Raspberry Sauce and Orange zest

Gingerbread recipe taken from Food to Live By
by Myra Goodman

8 Tbs. unsalted butter softened
2 1/2 cups whole wheat pastry flour
1 Tbs. ground ginger
1 tsp. ground cloves
1 tsp. ground cinnamon
1/2 cup brown sugar
1 cup molasses
2 tsp. baking soada
1 cup boiling water
2 large eggs, lightly beaten

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch baking pan, tapping out the excess flour. Set the baking pan aside.

2. Place the flour, ginger, cloves, and cinnamon in a medium-size bowl and whisk to blend.

3. Place the butter and sugar in a large bowl and beat with a spoon until combined and smooth. Add the molasses and blend thoroughly.

4. Place the baking soda in a small heatproof bowl and add the boiling water. Stir until dissolved. Add the baking soda mixture to the butter mixture and beat until smooth.

5. Add the flour mixture to the butter mixture and stir until smooth. Ad the eggs and beat to combine.

6. Pour the batter into the prepared baking pan, spreading it evenly to the edges. Bake the gingerbread until it is very fragrant and a toothpick inserted into the center comes out clean, 30-40 minutes.

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If you like home-y smells, this one does it for me. Gingerbread is normally saved for the winter season, but on the snowy long weekend like we had it certainly did the trick. I heated up some raspberries that my Mom-in-law had given us and grated some orange zest for the top. Normally gingerbread is topped with lemon sauce but I actually loved the raspberries combined with the citrus flavor of the orange zest. I was expecting the gingerbread to be a little heavier because it was made with whole-wheat flour. I was pleasantly surprised that it was actually quite moist!

2 comments:

natasha said...

I want to eat that.

Erika said...

And you should!