1/2 cup margarine
1/4 cup sugar
1 egg
1 cup dark molasses
1 cup boiling water
2 1/3 cup flour
1 1/2 tsp ginger
1 tsp cinnamon
1/8 tsp cloves
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
FOR WHIPPED CREAM
1 cup whipping cream
1/4 cup sugar
1/4 tsp lemon extract
Directions
Preheat oven to 350 degrees. Grease and flour a ring mold or baking
dish (9x9). Mix together the margarine and sugar in a large bowl. Add
the egg and beat it in well. Next, stir in the molasses. Then measure
the boiling water in the molasses measuring cup and add it to the
mixture, stirring well. Measure all tahe dry ingredients into a small
bowl, starting with the flour and ending with the baking soda. Stir
all the dry ingredients together,then mix thoroughly into the liquid.
Pour immediately into the prepared ring mold. Bake for 40 to 45
minutes, or until a skewer stuck into the cake comes out clean. If
you are using a ring mold, let the cake cool for about 5 minutes,
then unmold onto a plate. To make the whipped cream, put the chilled
cream in a small chilled bowl, add the sugar and lemon extract and
beat with an electric mixer until stiff. To serve put a dollop of
whipped cream over each slice of warm cake.
Servings: 6 servings
Berena--Klingon Gingerbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cake
The History of Recipes
We can track the history of `recipes` far back into history, at least as far as the ancient Egyptians, and possibly even further. Interesting though that is, these, early records were just primitive pictorial instructions for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and desserts, something that is very familiar to us today. Aspicius also informs us how the early Romans made use of many aromatic flavours, including a few you will know for example bay, mint and dill. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in books on cookery, some of which still exist in private collections. For the next few years, the rich families of the West strove to lay on the most exotic banquets, and as a result the best cooks and their recipes increased in prestige. However, it was during the 1800s that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes common in their social group. By the advent of the twentieth century, cooking publications were starting to become popular mostly due to increased literacy, more leisure time and a general increase in wealth. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Berena Klingon Gingerbread recipe.
