Friday, December 01, 2006

Best Gingerbread Evu

i don't want to tell you this because it is so good that people will be breaking down your door with tears in their eyes asking for more, and that's just a dangerous position to put you in. But here you go.

1 1/2 c unbleached white flour
1 t baking soda
1/2 t salt
1 egg
1/4 cup unsulphured molasses
1/4 c dark corn syrup
1/4 pound unsalted butter, softened
1/2 c brown sugar
1/2 c buttermilk, room temp
about 1/2 c fresh ginger, grated

Preheat oven to 350. Grease an 8-inch round cake pan. Sift flour, baking
soda, and salt together. Beat the egg in a mixing bowl; add molasses and
corn syrup and beat together. In another bowl, cream butter and sugar until
light and fluffy. Slowly beat in the molasses mixture until smooth,
stopping to scrape down the sides of the bowl several times. Alternately
add dry ingredients and buttermilk, beginning and ending with dry. Stir in
the grated ginger. Pour the batter into the prepared pan and bake until the
top springs back or a skewer inserted in the center comes out clean - 35 to
40 minutes.

Here is an amazing cookie recipe too, seriously my favorite:

cherry oatmeal chocolate chip

I'm making preserves for J's family xmas presents and am wondering: besides carrot marmalade and pomegranate jelly, should i make pear or kiwi jam? kiwi is beautiful and green but pear is more comforting and christmasy! tell.


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