Ginger's Gingerbread

China pattern is April Rose by Mikasa

Sterling pattern is Bridal Rose by Alvin, introduced in 1903

Cake plate is pink Inverted Thistle by Mosser Glass

Lace tablecloth is the White House pattern by Quaker Lace

Vase is by Fenton Art Glass.  

(My mother found this vase at an antique shop while traveling and brought it home for me as a surprise - I was thrilled)

With the name of Ginger, of course I need to know how to make a great gingerbread.  This is my favorite gingerbread recipe of all time.  It is an adaption of a 1975 edition of Joy of Cooking recipe and it has a wonderful deep ginger/ honey/molasses flavor.  I am making it for my bookclub members who are coming to my house tonight to discuss the book, North and South by Elizabeth Gaskell.  The story in the book takes place in the Regency period.  Since gingerbread was a popular Regency era dessert,  I thought this would be an appropriate refreshment.  Here is my version of the recipe.

Ginger's Gingerbread

1/2 cup butter

1/2 cup sugar

1 egg

2 1/4 cups of cake flour

1 1/2 teaspoon of baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon of salt

1/2 cup molasses

1/2 cup honey

1 cup of hot water

1 tablespoon grated organic orange rind (optional)
Sweetened whipped cream for garnish

1. Melt the butter in a large, heavy pot and let it cool.
2. Add egg and sugar to the cool butter and beat well.
3. Sift together the flour, baking soda, cinnamon, ginger, and salt. 
4. Combine the molasses, honey, water, and orange rind if using.  Stir to combine.
5. Add the sifted and liquid ingredients alternately to the butter mixture until blended.  Bake in a greased 9x9 inch pan for about 1 hour.
6. When the gingerbread is baked, allow it to cool in the pan for about 20 minutes before inverting onto the cake plate.  Top with whipped cream.

Gather your ingredients.

Grease and flour your pan.  Normally I use a 9x9 inch pan for this recipe, but because I am entertaining, I decided to go with a heart-shaped bundt pan for this occasion.

Melt the butter in a large, heavy pot and let it cool.

Add egg and sugar to the cool butter in the pot and beat well.

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

I use a 2-cup measure to measure the 1/2 cup of honey.  Then I pour in the 1/2 cup of molasses.

Add 1 cup of hot water.

Stir to combine.  Add the grated orange rind if desired.  

Add the sifted and liquid ingredients alternately to the butter mixture.

Stir to combine

Pour batter into the prepared pan.  If using a traditional 9x9 pan, bake at 350 degrees for about an hour.  If using a dark metal baking pan as I am, decrease the heat 25 degrees and subtract 10 minutes from the baking time.

When the gingerbread is baked, allow it to cool in the pan for about 20 minutes before inverting onto the cake plate.  Top with whipped cream.

My friends in the book club.

Funeral Potatoes

I just received a call from my dear friend Nancy who lives at the end of my street.  Nancy asked me if I have time to make a pan of Funeral Potatoes for a large family in our neighborhood.  The mother of this family is not feeling well.  Nancy is taking them a baked ham but does not have time to make the potatoes.  I told her that I would be happy to make the potatoes, and because they are so delicious, I decided to make a dish for myself.

I think that it is ironic that the first entry in my blog is for Funeral Potatoes.  Here in Utah they are a traditional Mormon side dish to bring to funerals, but they are also popular to serve for any occasion.  Many recipes for Funeral Potatoes call for canned cream of chicken soup.  I prefer to make a roux-based sauce instead of using the canned soup version.  Making the sauce from scratch makes this recipe definitely more uppity.  

Here is my recipe:

Funeral Potatoes

1 stick plus 1 tablespoon of salted butter

One 30 ounce bag of shredded or diced hash browns

1 medium onion, diced

1/4 cup of all-purpose flour

1 1/2 cups milk

1 1/2 cups chicken broth

1 teaspoon salt

1/2 teaspoon pepper

2 cups mild or sharp cheddar cheese

1 cup sour cream

1 1/2 cups corn flakes, crushed

4 tablespoons butter, melted

1. Preheat oven to 350 degrees.  Take hash browns out of the freezer.
2. Grease a 9-by-13 inch baking dish with 1 tablespoon of the butter.
3. In a large Dutch oven, melt the stick of butter over medium heat.  Add the onions and cook 3 to 5 minutes or until soft.
4. Sprinkle the flour over the onion mixture and stir to incorporate.  Continue to stir and cook for several minutes to cook out the raw flour taste.
5. Whisk in the milk and continue to stir to eliminate any lumps.
6. Whisk in the chicken stock and stir until mixture is thickened. Season with the salt and pepper.
7. Remove Dutch oven from heat and stir in the cheese and sour cream.  Then add the hash brown potatoes and mix until combined.  Place in mixture into the baking dish.
8. Place the cornflakes in a plastic bag and crush slightly.
9. Melt butter in a small pan and pour over cornflakes; Toss to coat.   Sprinkle evenly over potatoes.
10. Bake at 350 degrees for 40 to 50 minutes or until bubbly.

Step-By-Step

Preheat oven to 350 degrees.  Take hash browns out of the freezer.

Grease a 9-by-13 inch baking dish with 1 tablespoon of the butter.  I am using a 10-by-14 inch oval dish.  Either size works fine.

In a large Dutch oven, melt the stick of butter over medium heat.  Add the onions and cook 3 to 5 minutes or until soft.

Sprinkle the flour over the onion mixture and stir to incorporate.  Continue to stir and cook for several minutes to cook out the raw flour taste.

Stir in the milk and continue to stir to eliminate any lumps.

Stir in the chicken stock and stir until mixture is thickened. Season with the salt and pepper.

Remove Dutch oven from heat and stir in the cheese and sour cream. 

Then add the hash brown potatoes and mix until combined.  Place in mixture into the baking dish.

Place the cornflakes in a plastic bag and crush slightly.

Melt butter in a small pan and pour over cornflakes; Toss to coat.   Sprinkle evenly over potatoes.

 Bake at 350 degrees for 40 to 50 minutes or until bubbly.

Enjoy!