The Girls Make Goodies (Gingerbread with Caramel Sauce)

So…apparently only the bunny hill was open at Grouse Mountain on Friday so the girls decided they’d do some Christmas baking (aka destroying my kitchen). But, who am I to discourage the making of goodies.  First up…Gingerbread with Caramel Sauce.

The Gingerbread recipe came from my 1950s copy of The Women’s Home Companion Cook Book. Nostalgia kicks in about now because it happens to have thee best peanut butter cookie recipe EVER (or the dough was good anyway…my Mom and I never managed to bake more than about a dozen), my Dad’s trusty egg nog recipe, and a really good spice cake recipe. It also happens to have a hilarious section on entertaining and the service of dinners with helpful “Without a Maid” and “With a Maid” tips. Oh thank goodness!…I wouldn’t have had a clue.

Gingerbread:
2 c. flour
2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp ground ginger
1 tsp cinnamon
1/3 c. butter (it called for shortening but I hate shortening so I made them use butter)
1/2 c. white sugar
1 egg
2/3 c. cooking molasses
3/4 c. buttermilk

Preheat oven to 350 F.

Sift the flour, measure. Add baking powder, soda, salt, and spices; sift again (me I wouldn’t have bothered but they did).
Cream the butter, add sugar gradually, cream together until light and fluffy.
Add well-beaten egg, beat thoroughly and add molasses.
Add dry ingredients alternating with the buttermilk, stirring only enough after each addition to blend thoroughly.
Pour into greased 8 x 8 pan

Bake about 50 minutes.

The caramel sauce came from The Pioneer Woman (Ree Drummond’s) Easy Caramel Sauce courtesy of the food network. It got 5 stars…let’s see whether it withstands the novice baker test. I kind of hope so because I love caramel sauce.

So the cake was a bit dry and very strong in taste but the caramel sauce is fabulous. The solution is obviously to smother the cake in caramel sauce…easy.

 

 



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