Wednesday, January 23, 2013

Moosehead Gingerbread





I had a stroke in 1999 and I worked at Chrysler Motors in Michigan in 1985. I built cars for a living and I was a supervisor in the body shop. Sparks flew, no less. The little silver cars I assembled were the Sundance and Shadow.

At 5 AM, full of coffee and manic from the caffeine, I deposited $.50 cents for The Daily News for Detroit. I fired up the car and flung the newspaper. Romeo, MI to Sterling Heights Assembly Plant is a 1/2 hour trek, and the supervisors walk the plant for innocuous reasons for a half-an-hour, major breakdowns, the almighty gloves and no-shows from assembly workers. It's an unspoken rule from general supervisors. I'm ready to work at 6 AM.

At 5:55 AM, I hurried the newspaper; the horoscope is paramount (I'm a Leo) and the I love food section, specifically, Robin Mather. Two-minutes till six. Female supervisors wore neckties, an insane practice, and knotted the tie. One-minute. I loved the plant. I was exhilarated and exhausted at the same time. I spied Moosehead Gingerbread from the food section. It's 6 o'clock.

Baking is fun on the week-end, and the rigid time schedule for the plant leaves me tuckered. Just breathe. Moosehead gingerbread (as known as Robin Mather, from The Fannie Farmer Baking Book by Marion Cunningham, Knopf, 1984) with molasses, cinnamon and dark brown sugar; the warm feeling of fall, or anytime.


2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoon powdered ginger
1/4 teaspoon cloves
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
8 tablespoons Smart Balance Light Buttery Spread
1/2 dark brown sugar
1/2 cup of Egg Beaters (2 eggs) 
1 cup molasses 
1 cup boiling water

I substituted butter for Smart Balance and Egg Beaters (1/2 cup).

Preheat the oven to 375 degrees. Land 'o Lakes 50% butter, every nook and cranny, and flour an 8-inch square pan.

Combine the flour, baking soda, salt, cinnamon, ginger, cloves, mustard and ground black pepper, and sift on waxed paper. Set aside.

Put the Smart Balance Light Buttery Spread and dark brown sugar in a mixing bowl and beat until smooth. Add Egg Beaters and beat well, then beat in the molasses.

Add the boiling water and the combined dry ingredients and beat until the batter is smooth.

Pour into the prepared pan and bake for 35 to 45 minutes (use your microwave timer), or until a toothpick (or a knife) inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then onto a rack (or, a clean tea towel).

Serve toasty-warm with applesauce, soy vanilla ice cream and decadent whipped cream.

Yum.

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