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Old 10-04-2013, 06:39 PM   #1
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Gingerbread workarounds

I have a gingerbread recipe that I want to change a bit. It contains quite a lot (1 1/2 C ) crystallized ginger, which I don't like. I'm thinking I could just leave it out, but I'm wondering if it contributes to the bulk of the cake. Also wondering if I can sub melted butter for vegetable oil.

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Old 10-04-2013, 07:25 PM   #2
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Huh? I've never used crystalized ginger in either my gingerbread or my gingerbread cookies. Maybe try a different recipe?

As far as butter, it may give a different taste, might work.
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Old 10-04-2013, 07:33 PM   #3
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If you chill the cake it will have a firmer texture with butter. With strong flavors like gingerbread I doubt that you will see much of a taste difference. Oil makes it a bit more moist because it is 100%fast compared to butter which is usually around 80%. Using butter should work just fine though.

I would imagine that the ginger does add to the bulk, and I doubt that it will be the same without it, but you could give it a try bumping up the ground our fresh ginger a bit for flavor.
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Old 10-05-2013, 08:00 AM   #4
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This is the recipe that I use.

Gingerbread
½ cup butter or margarine at room temperature.
¼ to ¾ cup granulated sugar, I use the smaller amount.
1 egg
½ cup dark or bold molasses, I prefer Brer Rabbit Full Flavor Molasses.
2 cups all-purpose flour
½ t salt
1 t baking soda
1 T ground ginger
1 t cinnamon
½ t cloves
1 cup boiling water

Preheat oven to 350 degrees F. Grease and flour a 7X11 brownie pan.
Cream butter and sugar with an electric mixer. Mix in the egg, molasses. Add dry ingredients and mix well, batter will be very stiff. Gradually beat in the boiling water, batter will be very thin and you will think all is lost! Quickly pour batter into the prepared pan and bake for 35 to 40 minutes. Test with a toothpick, if it comes out clean and the cake pulls slightly from the sides of the pan it is done.

I like to serve this warm with a large dollop of fresh whipped cream. It can also be served with baked beans or soup, similar to Boston brown bread.

Can’t wait until we have our first big blizzard of the season!
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Old 10-05-2013, 08:09 AM   #5
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Thanks, Aunt Bea!
I been looking for a TNT recipe. The last few times I made gingerbread, it just don't taste like I remember it when my grandmother made it. It's one of those things that got away from us when we lost my grandmother.
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Old 10-05-2013, 08:55 AM   #6
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Quote:
Originally Posted by Hoot View Post
Thanks, Aunt Bea!
I been looking for a TNT recipe. The last few times I made gingerbread, it just don't taste like I remember it when my grandmother made it. It's one of those things that got away from us when we lost my grandmother.
Hoot, this is pretty close to the real deal, Gramma might have used bacon grease in hers!
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Old 10-05-2013, 09:18 AM   #7
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Hoot, this is pretty close to the real deal, Gramma might have used bacon grease in hers!
.........or boiling leftover coffee instead of water or both, those old girls were kind of sneaky!
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Old 10-05-2013, 09:39 AM   #8
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I'll definitely try this, haven't found a good old fashioned gingerbread recipe. To many modern recipes mess with it, making it more gourmet.
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Old 10-05-2013, 09:45 AM   #9
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Thanks Aunt Bea! This sounds pretty close to my grandma's recipe.
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Old 10-06-2013, 11:50 AM   #10
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Gingerbread sauce

My uncle used to make the best sauce to go over the gingerbread. It may have been a butter sauce. It was warm, so he may have melted the butter. Has anyone heard of something similar? I love gingerbread and will try this recipe. Thank you for posting it.
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