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 are able to trace the history of written recipes way back into the far past, at least as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, generally, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into Roman times 25BC a roman called Apicius assembled a collection of scripts describing recipes prepared by the Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he informs us how the Romans made use of many different spices and herbs, including a few that will be familiar to modern cooks for example basil, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab countries, such as basil and coriander. These new spices and herbs led to an explosion in cookery books, some of which are now in private collections. The revolution that is television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Berena Klingon Gingerbread recipe.
