Gingerbread with Black & Tan

Fall is such a perfect time for baking – the wonderful smells fill the house and the oven actually adds warmth to the fall chill in the air. It’s also the perfect time to try Java Mountain Roasters Black & Tan coffee – a blend of light and dark roasted Indonesian and African beans, that create a unique speckled appearance and a mellow, full-bodied taste. How about trying Black & Tan with a warm gingerbread topped with a dollop of whipped cream. It’s so good, it will be like a celebration welcoming autumn.

Gingerbread

  • 1 1/2     cups all-purpose flour
  • 1/4        cup packed brown sugar
  • 3/4        teaspoon ground cinnamon
  • 3/4        teaspoon ground ginger
  • 1/2        teaspoon baking powder
  • 1/2        teaspoon baking soda
  • 1/2        cup shortening
  • 1/2        molasses
  • 1           egg

Oven 350˚

In a bowl combine flour, brown sugar, cinnamon, ginger, baking powder, and baking soda. Add shortening, molasses, egg, and 1/2 cup of water. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Pour into a greased and floured 8x8x2-inch baking pan. Bake in a 350˚ oven for 35 to 40 minutes or till a toothpick inserted near the center comes out clean. Cool on a rack 10 minutes. Remove from pan; serve warm. Serves 9. *

Whipped Cream

  • 1        cup whipping cream
  • 2        tablespoons sugar
  • 1/2     teaspoon vanilla

In a chilled bowl combine shipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form. Makes 2 cups (8 servings). *

* From Better Homes and Gardens New Cook Book

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