RECIPE WANTED: (278 views)

If she wants to try some others, these two are my favorites:

1. From The Splendid Table   www.splendidtable.org/story/2002/12/28/dark-and-moist-gingerbread


2.

Rebecca Katz's Gingerbread

Serves: 9

1 2⁄3 cups all-purpose flour plus more for dusting pan
1 1⁄4 teaspoons baking soda
1 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
3⁄4 teaspoon salt
1 teaspoon grated fresh ginger
2 tablespoons minced crystallized ginger Patti's addition to the original recipe, optional
1 large egg
1⁄2 cup maple sugar
1⁄2 cup molasses
1⁄2 cup boiling water
1⁄2 cup neutral vegetable oil plus more for coating pan

1 Preheat oven to 350F. Lightly oil and flour a 9-inch square baking dish.
2 Sift the flour, baking soda, ground ginger, cinnamon, and salt into a bowl. Add fresh ginger and crystallized ginger.
3 In a separate bowl, whisk together the egg, maple sugar, and molasses. Pour into the dry ingredients. Mix well. The mixture will look like thick cookie dough at this point.
4 Pour the boiling water and oil over the batter and mix thoroughly until smooth.
5 Pour the batter into the prepared pan. Bake on the middle rack of the oven for 35 to 40 minutes or until edges have slightly pulled away from the pan. Transfer from the oven to a cooling rack. Cool to room temperature in the pan. Transfer from the pan, slice, and serve on a platter.