Gingerbread has a homey and wonderful smell as it’s baking. This recipe is from Bon Appetit May 2004 and it was passed on to me by my friend Meggin who loves to cook and share recipes as much as I do. It’s called:
RICH AND STICKY GINGERBREAD WITH MARMALADE and that describes it pretty well except for the crystallized ginger and raisins that add some great flavor and texture. This is a must try recipe if you love gingerbread. Meggin likes it with applesauce the way her mother served it. I love it plain and my family prefers it with whipped cream. If you’re interested in trying it, click on the link and you’ll find the epicurious.com recipe. Let me know how you like it. This recipe takes self-rising flour but I use regular all purpose flour and add 1 Tablespoon baking soda and a little salt.
I love gingerbread! I recently found a recipe for apple upside-down gingerbread that was quite good. It has a strong molasses flavor to it if you prefer a darker, heavier flavor.
Ms Whatsit:
This gingerbread actually is better the next day. Let me know what you think. Celia
For a refreshing and delicious change to this recipe try Allens Hill Farm Apple Cider Molasses. Not only is it made in the Finger Lakes it is a versatile ingredient and can be used where cane molasses would be inappropriate.
Garlic Man:
What a great idea. I’ll try it. Where can I find the Allens Hill Farm Cider Molasses? Celia
Hi Celia,
Cornell Orchards has our molasses.(definitely call them before you go to make sure they are in stock). Funny thing is, Gourmet magazine just posted the same recipe this past October using the molasses… We were THRILLED!
Enjoy!
I tried your apple cider molasses and it was really delicious. I’ll try making the gingerbread recipe soon, using your molasses. I’ll look up the recipe in Gourmet. Celia
Ms Whatsit:
This gingerbread actually is better the next day. Let me know what you think. Celia