Stout Irish Gingerbread

[Guest guest]

this is *THE* best gingerbread I have ever tasted : ). came out of

Moosewood Celebrates.......

 

1 c. oatmeal stout or Guinness stout

1 1/4 c. dark unsulphured molasses

1 c. butter, softened (used vegan version)

1 1/2 c. brown sugar

3 lg eggs, beaten (used egg replacer)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tbsp ground ginger

2 tsp nutmeg

1 tsp cinnamon

1/2 tsp ground cloves

pinch black pepper

 

lightly sweetened fresh whipped cream, opt

 

 

1. preheat oven to 350 degrees. butter 2 9x15 " loaf pans and dust

with flour.

2. in lg saucepna bring stout and molasses to a boil; then set aside

to cool. in lg bowl cream butter and sugar. beat in eggs. in

separate bowl, sift flour, baking powder, baking soda, salt, and

spices. mix dry ingredients into wet in 2 0r 3 batches, alternating

with the cooled molasses mixture, to make a smooth batter.

3. pour batter into prepared loaf pans and bake 60-70 minutes, until

a knife inserted in center comes out with a few moist crumbs. cool

in pan ~10 minutes and then turn out on rack. serve topped with

whipped cream.

 

***egg replacer works fine here. I only made a half batch and poured

into 3 mini-loaf pans as I didn't have enough molasses at the time.

the taste is very complex and a bit spicy-sharp : )***

 

Anne

[Guest guest]

Can't wait to try your Gingerbread recipe. I used the egg replacer

with a pumpkin pie recipe for Thanksgiving and it was good.

-- In , " jandemommy "

<jandemommy> wrote:

>

> this is *THE* best gingerbread I have ever tasted : ). came out

of

> Moosewood Celebrates.......

>

> 1 c. oatmeal stout or Guinness stout

> 1 1/4 c. dark unsulphured molasses

> 1 c. butter, softened (used vegan version)

> 1 1/2 c. brown sugar

> 3 lg eggs, beaten (used egg replacer)

> 2 tsp baking powder

> 1/2 tsp baking soda

> 1/4 tsp salt

> 2 tbsp ground ginger

> 2 tsp nutmeg

> 1 tsp cinnamon

> 1/2 tsp ground cloves

> pinch black pepper

>

> lightly sweetened fresh whipped cream, opt

>

>

> 1. preheat oven to 350 degrees. butter 2 9x15 " loaf pans and dust

> with flour.

> 2. in lg saucepna bring stout and molasses to a boil; then set

aside

> to cool. in lg bowl cream butter and sugar. beat in eggs. in

> separate bowl, sift flour, baking powder, baking soda, salt, and

> spices. mix dry ingredients into wet in 2 0r 3 batches, alternating

> with the cooled molasses mixture, to make a smooth batter.

> 3. pour batter into prepared loaf pans and bake 60-70 minutes,

until

> a knife inserted in center comes out with a few moist crumbs. cool

> in pan ~10 minutes and then turn out on rack. serve topped with

> whipped cream.

>

> ***egg replacer works fine here. I only made a half batch and

poured

> into 3 mini-loaf pans as I didn't have enough molasses at the time.

> the taste is very complex and a bit spicy-sharp : )***

>

> Anne

>