Mendenhallsourdoughgingerbread Recipes

MENDENHALL SOURDOUGH GINGERBREAD

Steps:

• Preheat oven to 375 degrees F.
• Cream together the brown sugar and shortening.
• Then add molasses and egg, beating continuously; set aside
• In a separate bowl, sift dry ingredients together and blend into hot water.
• Then beat this mixture into creamed mixture.
• As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
• Pour into lightly buttered and floured 8"x8" baking pan and bake at 375 degrees F for about 30 minutes or until done.
• Best served with ice cream or whipped cream while still hot.

GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 x 5" loaf pan.
• In a bowl, measure the flour, baking powder, baking soda, salt, ginger and cinnamon; set aside.
• In a mixing bowl, beat the butter and sugars until light and fluffy on medium speed. Beat in the egg and continue beating until combined.
• Combine the molasses and milk in a small bowl. Remove the butter mixture from the mixer. Alternate adding the flour and milk mixtures to the butter mixture. Fold the batter together with a rubber spatula.
• Pour the batter into your prepared loaf pan. Bake for approximately 50 minutes or until done. Let cool in pan.

ALASKAN SOURDOUGH BLUEBERRY GINGERBREAD

Steps:

• Preheat oven to 375 degrees F. Lightly butter and flour a 8"x8" baking pan.
• Cream together the brown sugar and butter.
• Then add molasses and egg, beating continuously; set aside.
• In a separate bowl, sift dry ingredients together and blend into hot water.
• Then beat this mixture into creamed mixture.
• Gradually add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
• Gently fold in the blueberries.
• Pour into prepared baking pan and bake at 375 degrees F for about 30 minutes or until done (when toothpick inserted in center comes out clean).
• Serve warm with good quality vanilla ice cream or freshly whipped cream.
• Makes 6 to 8 servings.