Posted by Barb Wong on 6/3/02; 7:58:32 PM
From the Recipes dept.
This weekend I made a simple old-fashioned gingerbread from a recent issue of Gourmet. It turned out very moist, with a rich molasses flavour.
Because I'm a ginger fanatic, I added about 1/2 cup diced crystallized ginger to the batter. I highly recommend it--I don't think I would make it without the extra ginger! Although I served it with vanilla gelato from Mario's, next time I might drizzle it with a lemon glaze.
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