Gingerbread Deluxe with Apple Nut Whip

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The weather is finally cooling off, and it’s the perfect season to bake. This recipe is a three-generation effort: the gingerbread recipe comes from my great-grandmother, the apple nut whip from my mother, and the final modifications to each from me. And let me assure you… the results are everything that could be desired. This is a rich, decadent dessert, perfect for spoiling yourself and your loved ones in autumn.

The first direction in my great-grandmother’s recipe is to “cream” the shortening. While I knew what this meant, I realized that I did not actually understand the purpose of the process. Baking911 has an excellent writeup on this technique, available here. Another anachronism I had to research was the use of “thick sour milk”. What was this stuff, I wondered? A quick Google search revealed that buttermilk would make a fine substitute, and the recipe results confirmed the fact.

I realized halfway through reading the gingerbread recipe that it did not specify what size of baking dish to use. I considered using an 8” x 8” x 2” pan (and indeed, the batter probably would have fit) but opted for the safer option of a 13” x 9” Pyrex dish. I checked on the gingerbread periodically during baking, and found that it was done long before the prescribed time of 50 minutes. This leads me to believe that my great-grandmother probably did use an 8” x 8” x 2” pan after all, but the gingerbread came out just fine. :)

Apologies for the quality of pictures in this post. One of the lighting fixtures in my kitchen is not working, and I have not yet had it repaired.

Ingredients for Gingerbread Deluxe:

  • 1/2 cup shortening
  • 1/2 cup white sugar
  • 1 egg, beaten
  • 3/4 cup molasses
  • 2 cups sifted white flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon cinnamon
  • 1 cup buttermilk

Directions for Gingerbread Deluxe:

Preheat the oven to 325 degrees Fahrenheit.

3-cream_shortening

In a large bowl, cream the shortening.

4-cream_sugar

Add the sugar gradually, and cream the mixture thoroughly.

5-blend_molasses

Blend in the egg and the molasses.

6-sift_dry

Sift the flour, baking soda, salt, ground ginger, and cinnamon together.

7-mix_dry

Add the sifted mixture to the molasses mixture in small portions…

8-mix_wet

…alternating with portions of the buttermilk.

9-pour_pan

Pour the gingerbread batter into a greased 13” x 9” baking dish.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

While the gingerbread is baking, make the Apple Nut Whip as directed below.

Ingredients for Apple Nut Whip:

  • 1 egg white
  • 2 apples
  • 1/2 cup powdered sugar
  • 1/2 cup whipped topping
  • 1/2 cup chopped hazelnuts

Directions for Apple Nut Whip:

10-grate_apples

Grate the apples, and squeeze out any excess moisture.

11-whip_white

Beat the egg white until it holds a point.

12-powdered_sugar

Gradually beat in the powdered sugar.

13-whipped_topping

Fold in the whipped topping.

14-add_others

Fold the apples and nuts into the mixture.

15-finished_whip

This is what the apple nut whip should look like when finished.

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Chill, and serve over warm gingerbread.

Click here for a print-friendly version.

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