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    Gingerbread with Chantilly Cream


    Source of Recipe


    Taste of Home

    Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=30272

    List of Ingredients




    1/2 cup shortening
    2 tablespoons sugar
    1 tablespoon brown sugar
    1 egg
    1 cup hot water
    1 cup molasses
    2-1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    3/4 teaspoon salt
    1/8 teaspoon ground nutmeg

    CHANTILLY CREAM:
    1 cup heavy whipping cream
    1 teaspoon confectioners' sugar
    1/4 teaspoon vanilla extract

    Recipe



    In a large mixing bowl, cream the shortening and sugars. Add egg; mix well. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture.

    Pour into a greased 9-in. square baking pan. Bake at 350° for 33-37 minutes or until a toothpick inserted near the center comes out clean.

    In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread. Yield: 9 servings

 

 

 


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