Turn off the TV, share some apple gingerbread and talk

Yankee Chef logoBy Jim Bailey
theyankeechef.blogspot.com

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his is, by far, the best gingerbread recipe you will taste. The extra scent and taste of molasses combined with the hint of apple and cloves will bring you to a time when the family gathered and shut off the television to simply talk. A comforting classic can actually bring the family together, and this is just such a recipe.

Don’t wait for the holidays to enjoy this time-honored dessert. I made this recipe using two bread pans instead of the usual square pan only because my children love the crispy sweet edges of gingerbread, and this gives them twice the sides to enjoy.

applegingerbread

Apple gingerbread is a treat for the kids.

Nonstick cooking spray
1 large apple, peeled, cored and roughly chopped
1 cup molasses
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 egg
2 cups flour
1/2 cup brown sugar
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
2 bread pans or an 8-inch square pan

Preheat oven to 350-degrees F. Spray two loaf pans or one 8-inch square baking pan, with nonstick cooking spray. In the bowl of a blender or food processor, pulse the apple, butter, molasses, egg, milk and apple until apple is pulp, about 15 seconds on high. Set aside while mixing together all dry ingredients in a large bowl.

Combine the liquid with the dry until just incorporated. It is fine if lumps are present. Evenly divide the batter into both prepared pans and bake 25 to 30 minutes, or until the center bounces back when touched and the sides have pulled away. It may look burnt around the edges, but it isn’t. The sweet molasses has turned these sides into crunchy, sweet tidbits for the kiddos to enjoy.

Remove from the oven to cool a couple of minutes before transferring to a plate to slice and serve warm. You can also refrigerate, covered, until cold before slicing and serving.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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