Linda M. Kurth Author: Divorce & Faith, Romance & Food
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Blackberry Gingerbread

8/27/2017

1 Comment

 
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​Blackberry Gingerbread ... sounds a little odd, doesn't it?  But trust me, this dessert is scrumptious and a must-have this time of year. It's our entire reason for braving scratches by vines' formidable thorns as we pick these juicy morsels.

​I double-dare you to try it!

Servings: 9   Serving size: 1 cup  Beginning time: 1 1/2 hours before baking   Bake time: 40 minutes
Ingredients
1 cup blackberries
2 tablespoons sugar
2 teaspoons vinegar
1/4 cup non-fat milk
1-1/2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 large eggs
2 tablespoons molasses
1 tablespoon peeled, grated ginger
1/4 up confectioner's sugar
3/4 cup blackberries
3/4 cup whipped cream

Directions
1. In a bowl, gently toss blackberries with sugar and vinegar. Let stand 1 hour. Strain, reserving the liquid and berries separately. Mix strained juices with enough milk to make 1/2 cup liquid.
2. In a separate bowl, sift flour, soda, salt, and spices, and set aside.
3. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating by hand or with a mixer; beat well after each addition. Beat in molasses and ginger.
4. Add 1/2 cup flour mixture, then reserved milk mixture. Add remaining flour and mix to combine.
5. Spread 2/3 batter in buttered and floured 8 x 8 inch baking pan. Arrange reserved berries on top. Top with remaining batter. (Berries will not be completely covered.)
6. Bake in preheated oven 350° oven 40 minutes, or until toothpick comes out clean. Cool on rack.
7. Sift confectioner's sugar over cake, cut into squares and garnish with berries and whipped cream.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
​Linda​​​​
​​
​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
1 Comment
Bill Kring
9/6/2017 06:30:37 pm

Oh, so good!

Reply



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    Author

    Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
    • Divorce Recovery Articles
    • Divorce and Faith Articles
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2
  • Book Store