The Accurate Reloading Forums
Dark rich Gingerbread recipe wanted
06 May 2006, 08:39
Old Elk HunterDark rich Gingerbread recipe wanted
I don't want any stinking weak gingerbread recipe. I want something almost black, very rich,
dense, and moist in the way of gingerbread. I want something that will taste great while on the trail
of a big elk and keep you going until you find him. Got any recipe's from your great-great grandma??
I need to know exactly what kind of Molasses and brown sugar. There are many variations and they definitely
influence the flavor.
RELOAD - ITS FUN!
21 December 2009, 09:00
DavidCI don't have recipe like this.......but I sure want one.
Christmas is close and I need a good Gingerbread.
Anyone....?
Merry Christmas to you & yours!
Dave
21 December 2009, 21:22
calgarychef1Here's the one I use, it's not crispy, tasts nice, and will hold up well for gingerbread houses too.
It's not really dark though like old elk hunter is yearning for. You could use demerera sugar instead of plain brown sugar to help that part. And I use fancy molasses which is a bit milder you can use blackstrap for more zing. Also some whole wheat flour used as part of the total amount would give more flavour (maybe 25% or so)
The spices come through a lot stronger if you make the dough and leave it in the fridge a day or so before rolling and baking. Also it's by weight so you might have to get our your reloading scale!!
1 lb. butter
350 grams brown sugar
8 grams baking soda....not paking powder
6 grams ginger
2 grams cinnamon
1 gram ground cloves
150 grams eggs
450 grams molasses
1000 grams pastry flour (all purpose will work too but not as well)
Like most cookies, cream sugar and butter with the spices added, slowly add the eggs then the molasses and finally the flour. The dough is very soft so it needs to be refrigerated for sure before rolling. You could make drop cookies with a spoon if you don't want to roll them.
Merry Christmas everyone!
The chef
22 December 2009, 02:11
Grizzly AdamsMerry Christmas, Chef. So, how does one weigh the eggs?
Grizz
Indeed, no human being has yet lived under conditions which, considering the prevailing climates of the past, can be regarded as normal. John E Pfeiffer, The Emergence of Man
Those who can't skin, can hold a leg. Abraham Lincoln
Only one war at a time. Abe Again.
22 December 2009, 03:43
calgarychef1Grizz, merry Christmas to you too old buddy, I didn't know you cooked.
Interestingly eggs are pretty close to water in weight 150 grams is 150 milliliters.
24 December 2009, 16:32
JBrownquote:
Originally posted by calgarychef1:
Grizz, merry Christmas to you too old buddy, I didn't know you cooked.
Interestingly eggs are pretty close to water in weight 150 grams is 150 milliliters.
Jason
"You're not hard-core, unless you live hard-core."
_______________________
Hunting in Africa is an adventure. The number of variables involved preclude the possibility of a perfect hunt. Some problems will arise. How you decide to handle them will determine how much you enjoy your hunt.
Just tell yourself, "it's all part of the adventure." Remember, if Robert Ruark had gotten upset every time problems with Harry
Selby's flat bed truck delayed the safari, Horn of the Hunter would have read like an indictment of Selby. But Ruark rolled with the punches, poured some gin, and enjoyed the adventure.
-Jason Brown
28 December 2009, 09:50
calgarychef1Jason I've been scratching my head over your post for a couple of days, and I'm not sure what your intention is.
I will add this- any water based liquid in cooking can be measured volumetrically or by weight. Not so with other liquids. Medium eggs are 53-63 grams by definition, and also about 50-60 ml.
On the other hand volume/weight measurements aren't the same with dry ingredients. A volume of flour is a lot different in weight than a volume of salt etc.
cheers