Food Porn

What is delectible to one is not necessarily delicious to another. But I love homemade gingerbread with homemade pear sauce....especially when it is served warm.

Our church has a group of people who provide meals to members who are ill, or have a new baby, or have some other circumstance where a meal would be helpful. Today I cooked a meal for a neighbor who has a new baby - her first. The menu was: stew, french bread, salad, and gingerbread with pear sauce. So, of course, there was a small piece or two left for me. Yummmm.

Here's the recipe for the gingerbread:

1-3/4 cups whole wheat pastry flour, 1/4 cup packed light brown sugar, 1-1/2 Tablespoons ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg (I used freshly ground), 1/4 teaspoon ground cloves, 1-1/2 teaspoons baking soda, 1/2 teaspoon salt, 1/2 cup unsulfured molasses, 1/2 cup unsweetened applesauce, 6 tablespoons canola oil, 1 lg. egg, 1/2 cup boiling water

Preheat oven to 350 degrees. Lightly coat a 9-inch square pan with canola oil spray (I use the one with the flour). In a medium bowl, sift together the flour, sugar, spices, baking soda, and salt.

In a separate, large bowl, whisk together the molasses, applesauce, canola oil,and egg until well blended. Add the dry ingredients and stir until well combined. Whisk in the boiling water and pour the batter into the prepared baking pan.

Bake for about 35 minutes, until the cake begins to pull away from the pan and a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert the cake onto a platter and cool for about 15 minutes before serving.

Gingerbread can be tightly wrapped in foil and kept for 2-3 days in the refrigerator.