Guest guest Posted October 26, 2004 Report Share Posted October 26, 2004 Hi Q for those who have successfully made the gingerbread. A friend of mine made it and it didn't work out well at all. Any ideas what she's doing wrong? " I decided to try the gingerbread recipe again. The problem last time was way to much molasses. So this time I added 1/4 cup instead of 1/3 cup. The result was better, at least it is edible!!. But the molasses flavour is still too overpowering and you can't taste the ginger at all!! The cooked cake appears to contain a lot of oil when it's removed from the oven, making the cake quite stodgy. I will try again next week, using less butter and decreasing the amount of molasses again. " Thanks, deb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 Don't know--the gingerbread is very dense, but I never got a strong molasses flavor. The ginger really comes through strong in mine. You did use both the fresh grated and the powdered ginger, didn't you? > Hi > > Q for those who have successfully made the gingerbread. A friend of mine > made it and it didn't work out well at all. Any ideas what she's doing > wrong? > > " I decided to try the gingerbread recipe again. The problem last time was > way to much molasses. So this time I added 1/4 cup instead of 1/3 cup. The > result was better, at least it is edible!!. But the molasses flavour is > still too overpowering and you can't taste the ginger at all!! The cooked > cake appears to contain a lot of oil when it's removed from the oven, making > the cake quite stodgy. I will try again next week, using less butter and > decreasing the amount of molasses again. " > > Thanks, deb > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 Make sure she isn't using blackstrap molasses, as well. it's more nutritious but more bitter flavored. Nanette Re: Gingerbread Don't know--the gingerbread is very dense, but I never got a strong molasses flavor. The ginger really comes through strong in mine. You did use both the fresh grated and the powdered ginger, didn't you? > Hi > > Q for those who have successfully made the gingerbread. A friend of mine > made it and it didn't work out well at all. Any ideas what she's doing > wrong? > > " I decided to try the gingerbread recipe again. The problem last time was > way to much molasses. So this time I added 1/4 cup instead of 1/3 cup. The > result was better, at least it is edible!!. But the molasses flavour is > still too overpowering and you can't taste the ginger at all!! The cooked > cake appears to contain a lot of oil when it's removed from the oven, making > the cake quite stodgy. I will try again next week, using less butter and > decreasing the amount of molasses again. " > > Thanks, deb > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 Ah Nanette, I think you've hit the nail on the head! Here in NZ, we might only be able to get blackstrap. I haven't seen any other kind. Thanks for that, deb Thanks too, I;ll check that with her. Re: Gingerbread Don't know--the gingerbread is very dense, but I never got a strong molasses flavor. The ginger really comes through strong in mine. You did use both the fresh grated and the powdered ginger, didn't you? > Hi > > Q for those who have successfully made the gingerbread. A friend of mine > made it and it didn't work out well at all. Any ideas what she's doing > wrong? > > " I decided to try the gingerbread recipe again. The problem last time was > way to much molasses. So this time I added 1/4 cup instead of 1/3 cup. The > result was better, at least it is edible!!. But the molasses flavour is > still too overpowering and you can't taste the ginger at all!! The cooked > cake appears to contain a lot of oil when it's removed from the oven, making > the cake quite stodgy. I will try again next week, using less butter and > decreasing the amount of molasses again. " > > Thanks, deb > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2004 Report Share Posted October 30, 2004 Nanette- >Make sure she isn't using blackstrap molasses, as well. it's more >nutritious but more bitter flavored. Really? I don't bake or use molasses anymore, but back when I did, I came up with a killer banana bread recipe that completely failed when I used regular instead of blackstrap. - Quote Link to comment Share on other sites More sharing options...
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