My very first cook book was given to me for Christmas one year when I was about 8 or 9 years old – and I still own it. It was published in 1994 by the Pleasant Company – also recognized as American Girl. The cookbook is titled, “Samantha’s Cook Book: A Peek at Dining in the Past with Meals You Can Cook Today.”
Samantha was a time-period doll, the only line of dolls they had back then. Her era was the Victorian Era, specifically, 1904. Samantha and all of the literature surrounding her story had a big impact on me and still influences some areas of my tastes and styles. I am ALWAYS up for a fancy tea party.
I recently dug out this old book, feeling nostalgic due to the holidays, no doubt. As I was flipping through it, I came upon a recipe for Gingerbread. I tweaked the recipe a bit to make it my own – I did not use molasses but instead used honey and some brown sugar to substitute and it is wonderful. Love molasses? You can simply substitute it right back in instead of using the brown sugar and honey. This dessert is fantastic served warm or cold, however I prefer mine warm with some fresh whipped cream.
My recipe for gingerbread is quick and there is no need for molasses. Serve this dessert warm or cold with a dollop of fresh whipped cream.
1/4 cup melted butter, cooled
1/2 cup buttermilk
1/2 cup brown sugar
1/4 cup honey
1 1/2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon cinnamon
2 teaspoons ginger
2 tablespoons sugar
Powdered sugar & whipped cream for garnish
- Preheat oven to 350°F. Grease a 9-inch round baking dish or springform pan.
- Whisk the egg in a medium sized mixing bowl. Add the buttermilk, brown sugar, honey, and melted butter to the egg. Set aside.
- Combine the flour, sugar, baking powder, baking soda, salt, cloves, ginger, and cinnamon in a large mixing bowl. Mix together thoroughly.
- Pour the liquid ingredients into the flour mixture and combine until smooth.
- Pour the batter into the baking dish and sprinkle sugar over the top evenly. Bake on the center rack for about 25 minutes, or until set.
- Top the gingerbread with a dusting of powdered sugar, cut, and serve with a dollop of whipped cream.
- You are more than welcome to add up to 2 teaspoons of ginger to this recipe. If you want a softer hint of ginger, just add 1 teaspoon instead of 2.