Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Gingerbread
Serves 9
Oven 350° F
- 1-1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup shortening
- 1/2 cup light molasses
- 1 egg
- 1/2 cup water
In bowl combine flour, brown sugar, cinnamon, ginger, baking powder, and baking soda. Add shortening, molasses, egg and water. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Pour into a greased and floured 8x8x2-inch baking pan. Bake in a 350° oven for 35 to 40 minutes or till a toothpick inserted near the center comes out clean. Cool on a rack 10 minutes. Remove from pan; serve warm.
NOTE: Packaged gingerbread cake mixes work just fine in a pinch. If a serving needs to be reheated in the microwave, a 2x2-inch serving requires about 30 seconds on 100% power (high).
Peach Fruit Sauce
Makes 1-1/3 cups (6 servings)
- 1/2 tsp finely shredded orange peel
- 1/4 cup orange juice
- 1 tbsp cornstarch
- 1/4 tsp ground cinnamon
- 1 8- to 8-3/4-ounce can peach slices OR one 10-ounce package frozen fruit, thawed (peach slices)
In a saucepan mix orange peel, orange juice, cornstarch, and cinnamon. Stir in undrained fruit. Cook and stir until bubbly. Cook and stir 2 minutes more.
NOTE: Use a safe pan for use with a wire whisk to blend in cornstarch into the orange juice mixture (so the cornstarch does not leave lumps). Peach sauce can be made a day ahead of time and stored in an air-tight container in the refrigerator. Reheat in the microwave on 50% power (medium) for 1-1/2 minute intervals stirring after each interval until heated through.
SERVING NOTE: Cut 2x2-inch square of warm gingerbread. Using a serving-size spoon, ladle a spoonful or two of warm peaches and sauce over the gingerbread. Serve with a scoop of vanilla bean ice cream.
SERVING NOTE: For added flair, bake the gingerbread in mini bundt pans and serve peach fruit sauce in the wells of the mini bundt cakes.
