I've been craving gingerbread lately. Cookies wouldn't do - it had to be something sinfully and richly slathered with topping...mainly because I wanted to rid my fridge of a nearly-full container of Cool Whip. To splurge or not to splurge - such a difficult decision! You see, last week my doctor informed me I have to go off chocolate because I'm borderline diabetic. (There you go. Now I've officially declaired my condition, no southern chef stuff here.)
Anyway, the doc didn't say to stay away from gingerbread-and-Cool Whip. Never mind the fact she probably would have if she'd known I like that aaalllmost as well as I like double-chocolate/ marshmallow brownies. She didn't say it so I wasn't bound by restrictions affecting that tub of Cool Whip. I agonized over its pending demise all week and finally decided, yesterday, that since the day was Sunday and I'd been good since last Monday, maybe I could have a little reward. Besides, Cool Whip doesn't have near the calories that sweetened whipped cream has, does it? And gingerbread isn't as loaded as brownies...particularly not the type we make at our house.
So I fished out the recipe we used in Mathilde's home, whipped up a pan of gingerbread, and fed a slew of our youngest daughter's friends...and Rick and me.
The pan's empty, now. My fridge is minus one Cool Whip tub. And I think I'll share this super-good recipe for gingerbread with you.
Old Fashioned Gingerbread
Preheat oven to 375 degrees F.
Cream together:
1 C. white sugar
1/2 C. butter or margarine
Add to creamed mixture, then beat:
2 eggs
Add and mix in:
1/2 C. molasses
Sift together:
2 C. flour
1 tsp. each:
Cinnamon
Ginger
Alspice
Cloves
Soda
Add sifted ingredients to creamed mixture and mix thoroughly.
STIR in:
1 C. boiling water (I use the 1/2 C. measuring cup that had molasses in it to measure the water)
When evenly blended, pour mixture into a greased 9"x13" pan.
Bake 25-30 minutes or until gingerbread pulls slightly away from the sides of the pan.
This gingerbread can be served warm or cold.
Mathilde topped her gingerbread with sweetened whipped cream - skimmed from the milk from her cows. Since the town I live in frowns on me keeping a cow in my back yard, I use either Cool Whip or vanilla ice cream. Any of the three works equally well.
What a great treat for a cold wintery day!
Anyway, the doc didn't say to stay away from gingerbread-and-Cool Whip. Never mind the fact she probably would have if she'd known I like that aaalllmost as well as I like double-chocolate/ marshmallow brownies. She didn't say it so I wasn't bound by restrictions affecting that tub of Cool Whip. I agonized over its pending demise all week and finally decided, yesterday, that since the day was Sunday and I'd been good since last Monday, maybe I could have a little reward. Besides, Cool Whip doesn't have near the calories that sweetened whipped cream has, does it? And gingerbread isn't as loaded as brownies...particularly not the type we make at our house.
So I fished out the recipe we used in Mathilde's home, whipped up a pan of gingerbread, and fed a slew of our youngest daughter's friends...and Rick and me.
The pan's empty, now. My fridge is minus one Cool Whip tub. And I think I'll share this super-good recipe for gingerbread with you.
Old Fashioned Gingerbread
Preheat oven to 375 degrees F.
Cream together:
1 C. white sugar
1/2 C. butter or margarine
Add to creamed mixture, then beat:
2 eggs
Add and mix in:
1/2 C. molasses
Sift together:
2 C. flour
1 tsp. each:
Cinnamon
Ginger
Alspice
Cloves
Soda
Add sifted ingredients to creamed mixture and mix thoroughly.
STIR in:
1 C. boiling water (I use the 1/2 C. measuring cup that had molasses in it to measure the water)
When evenly blended, pour mixture into a greased 9"x13" pan.
Bake 25-30 minutes or until gingerbread pulls slightly away from the sides of the pan.
This gingerbread can be served warm or cold.
Mathilde topped her gingerbread with sweetened whipped cream - skimmed from the milk from her cows. Since the town I live in frowns on me keeping a cow in my back yard, I use either Cool Whip or vanilla ice cream. Any of the three works equally well.
What a great treat for a cold wintery day!
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