Gingerbread For Emily Recipe

Name: Gingerbread For Emily
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 teaspoon baking soda; 3/4 teaspoon salt; 1/4 cup or half a gill of butter; 1/4 cup or half a gill of heavy cream; 1 tablespoon fresh grated ginger; 1/4 cup or half a gill of molasses; 1.5 ounces honey; 1 tablespoon maple syrup; butter for pan; 1 pared pear, sliced; handful of toasted pecans dipped in molasses with a few drops of maple syrup; handful of sugared fresh cranberries or dried; 1 egg white, whisked; sprinkle of sugar, demerara suggested; whipped cream or ginger ice cream for garnish; fresh herbal sprig, mint or lavender

Servings: persons

2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup or half a gill of butter
1/4 cup or half a gill of heavy cream
1 tablespoon fresh grated ginger
1/4 cup or half a gill of molasses
1.5 ounces honey
1 tablespoon maple syrup
butter for pan
1 pared pear, sliced
handful of toasted pecans dipped in molasses with a few drops of maple syrup
handful of sugared fresh cranberries or dried
1 egg white, whisked
sprinkle of sugar, demerara suggested
whipped cream or ginger ice cream for garnish
fresh herbal sprig, mint or lavender

1
["Sift the dry ingredients together.", "Cream the butter. Lightly whip the cream. Combine these two. Fold in the molasses, honey and syrup. Add the ginger. Mix in with the dry ingredients to form a dough.", "Butter a baking dish, preferably oval, preferably cast iron. Press the dough into a dish (about 12 inches long or so) between 1/2 and 3/4 inch thick. You can also use cast iron muffin pans for somewhat cookie-like results (cooking time may be shorter this way).", "Slice the pared pear into thin lengths. Press into the top of the dough. Arrange the toasted pecans and cranberries in the center.", "Bake in a preheated oven for 20-25 minutes. Then remove quickly to paint a light glaze of egg white evenly on top. Sprinkle with sugar. Return to bake for 5-10 more minutes until golden brown and cooked through inside (use the toothpick test).", "Cool, then plate. Add whipped, or ice cream, and an herbal garnish, savoring over a cup of tea as you read Emily's ""Final Harvest."""]

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon baking soda, 3/4 teaspoon salt, 1/4 cup or half a gill of butter, and more.

Yes, Gingerbread For Emily falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread For Emily

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