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Show NOVEMBER 1995 SALT LAKE 2970 HIGHLAND DR. 467-2701 TPov Mmmmm - Grandma By Virginia Rainey s holiday desserts go, it’s hard to beat a square of fresh-backed gingerbread, still warm from the oven and topped with a generous unsweetened cream. spoonful of It's an easy-to-make, good, oldfashioned treat with a nice spicy aroma and a relatively low-fat profile. except, of course, for the whipping cream. But hey — it’s that time of the year. To dress your gingerbread up for a party, top the whipped cream with a thin swirl of fresh orange peel and a mint leaf or an edible flower. Use Dark Molasses and Good Ginger The following recipe comes from the collection of my Grandma Lydia, a fine baker who used to make wonderCONTEMPORARY & WESTERN HOME ful treats like “doughnut holes” and lebkuchen at the drop of a hat. I don’t know where she got it — perhaps from FURNISHINGS the label of a molasses bottle, or perhaps from a friend. What I do know is that whenever she whipped up a era Loved One gingerbread, sweet potato Er tc Cae eae * Manicure * Pedicure phured type has lighter, cleaner sugar- cane flavor. A final note: If your powdered ginger is old, go out and buy a fresh jar or tin, because spices lose their pungency after about six months — even sooner if stored place. in a light, rather than to 350 degrees F. e Preheat oven i pa n. inch square baking Set aside. e Lightly grease 8 together in large bowl. Lge elty * Makeup putter and egg se OTT eat yg Wine Lunch an smooth whe pan. e Pour into greased ees for e Bake at 350 degr Le ? ins oF until knife about 35 minutes ss ae ean. cl pan comes out of center in ed and se cut into squares cool slightly, then Gift * Let ped cream. unsweetened whip Certificate Available By Phone PAG small bow! or m' lasses and milk in another . AU ea Fae Ni ae Stir together molass suring cup. Set aside salt in large bowl. , ginge r, soda and e Sift together flour flour mixture, to and ure mixt es molass until e : Mix batter Po e Alternate adding addition. heu stirring oe ee ure, mixt creamed nts n all ingredie ar} 2* pie, brown breads, and great baked beans. Dark molasses is thicker and less sweet than light molasses, and the unsul- sses _ 2/3 cup dark mola _ 1/2 cup milk - 2 cups flour ginger - 1&1/4 tsp. ground soda _ 3/4 tsp. baking _ 3/4 tsp. salt “The Works” igh dark molasses - the secret ingredient in good -leg You Deserve This Kind eee her recipe is to suggest that you use unsulphured dark molasses, if its available. In case you’ve ever wondered where molasses comes from, it is actually a by-product of sugar production, in which sugar beets and sugar cane are squeezed and their juices boiled. After the sugar crystals are extracted from this liquid, the remaining liquid is called molasses. Among other processes, it is boiled once to make light molasses, and a second time to make - 1/2 cup sugar softened _ 1/4 cup butter, a Lea Of Pampering batch, I made sure I was around when’ it came out of the oven. The only adjustment I’ve made to S GIN GERBREAD GRANDMA LYDIA’ The Ultimate ar PARK CITY 1890 BONANZA DR. 645-7072 Lydia’s Ginger Bread a dark |