Gingerbread Surprise

Everyone loved this c. 1930 gingerbread -- everyone except Jennie, the granddaughter of Mrs. W. L. Honsinger, the recipe's author. Jennie, my personal trainer (I swapped therapy for weight lifting two years ago, best decision ever), recently shared with me a charming book containing the handwritten recipes of her grandmother, a native of rural Vermont. Its pages are filled with old-fashioned treats like icebox cookies and rhubarb wine.

Jennie is a fantastic cook and loves to eat (though you wouldn't know it by looking at her), so I was surprised by her reaction to the gingerbread. She did concede that it had a nice aftertaste.

My other tasters -- the staff at Henry Street Settlement -- devoured the gingerbread in a matter of minutes, while asking, "What's the surprise?" The answer: There is none! (My friend Jay, however, said he was surprised that the piece I brought him was so small.)

This is an unusual gingerbread, dark and moist (dare I say toothsome?). It contains no sweetener other than molasses and is very easy to make.

I neglected to photograph the baking process; it's so simple to put together, requiring but two bowls. When the batter is mixed, pour it into a prepared pan.

Bake until done, and the edges come away from the pan slightly.  The center will sink a bit.

Let it cool a while, then turn out of the pan.  And have a taste, as I did. (Purely for quality control purposes, I assure you.)

Cut it into squares. A serrated knife is best for this task.

All that remained of the baking.

Here's a slice without confectioner's sugar.

Inside the book. I'll be making a few more recipes from this enchanting collection!

The handwritten recipe is below. And my easy-to-follow directions are below that.

Gingerbread Surprise

Preheat oven to 350 F.
Grease and flour an 8 x 8 inch square pan

1 cup molasses
1/2 cup boiling water
1 egg well beaten
2 cups flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. ginger
1/2 t. salt
1/4 cup melted butter or shortening

In a small bowl, mix together the dry ingredients.
Place molasses in a large bowl.
Add the boiling water.
Mix and add the well beaten egg and the dry ingredients.
Mix well.
(Add raisins or nuts if desired.)
Add the butter or shortening and blend well.
Pour into prepared pan.
Bake about 25 minutes, or until a tester comes out clean. (I confess that I didn't time this.)
Cool for about 10 minutes and turn out onto a rack.
Dust with powdered sugar if desired.

Country Griddle Cakes

I was looking for a breakfast treat to make the DH for Father's Day this morning and quickly settled on this c. 1935 recipe for country griddle cakes, mostly because I had all the ingredients at hand.

What a great choice! These are very easy, and quite delicious, especially if you throw in a handful or two of blueberries.  They also contain NO sugar, and very little fat, so they're practically a health food.

The batter is made with flour, baking powder, salt, milk, butter and an egg.  That's it.  If you have blueberries on hand, just toss them in at the end.

It's better to cook these in a low-sided skillet, but I apparently don't have one. They cooked fine in this deeper pan.

Production notes:  I followed this exactly, but used a bit more butter than called for, and I did use an egg. I did not beat the batter well, as called for, because this often results in a tough pancake.

The recipe is from this pamphlet, a gift from my friend Kit many years ago. The family was best known for its blended whiskey, which sold in 1933 for just $1 a pint!