Totoro Family Recipes: White Gingerbread

Totoro Family RecipeWe’re going to transition away from muffins for a bit, but they will make a comeback in the fall when I will share several holiday favorites.

White Gingerbread is a great transitional recipe because while it is typically made in a 9×13 pan, it also adapts well for muffins.

I do not know the origins of this recipe; I assume Mom found it in the local paper or one of the several women’s magazines she enjoyed reading back in 70s. But this coffeecake dessert became an instant favorite.

This recipe differs from classic gingerbread in that it contains no molasses. And while there is a distinct ginger flavor, it is more subtle than the winter version.

It is a nice after-school snack, a light dinner dessert, or even a suitable breakfast treat served with a cup of hot coffee or tea.

Ingredients:

  • 4 cups sifted flour
  • 2 cups sugar
  • 1 cup butter
  • 2 beaten eggs
  • 1 cup buttermilk
  • 1/2 teaspoon soda dissolved in the milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt

Directions:

  1. Crumb the flour, sugar, and butter with pastry blender
  2. Reserve 2 cups
  3. To remaining crumbs, add eggs, milk, soda and spices. Mix well
  4. In a greased 9×13 pan, sprinkle half the crumbs on the bottom
  5. Spread the batter over the crumbs (the batter will be thick)
  6. Sprinkel remaining crumbs over the top
  7. Bake at 350 for about 25 minutes

white ginger-1

This post is a part of BethFishReads’ Weekend Cooking link-up. For more delicious recipes, please visit this weekly blog feature.

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17 thoughts on “Totoro Family Recipes: White Gingerbread

  1. Love the sound of this Molly! I’ve never had white gingerbread before but love all of the flavors included in this. Would be great with a side of fresh strawberries. Mmmm!

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  2. I’m fond of ginger recipes that use several types of ginger at once, especially candied ginger. I bet you could add some to this recipe to intensify the gingery-ness. A non-molasses version is always nice.

    best… mae at maefood.blogspot.com

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  3. I am not a big fan of gingerbread probably because I am wishy-washy about nutmeg 😉 but I would give this one with the more subtle flavor a try–maybe upping the cinnamon for me. It looks like it would pair well with a cup of tea.

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  4. Old-fashioned gingerbread is one of my childhood’s fondest memories. Ours was made with dark molasses. Because I still love that old favorite so much I want to try your version. It will be fun to compare. Because I usually cook for two, I’m going to try cutting the recipe in half. What do you think?

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    • I’m sure halving the recipe would work fine. I will also offer the suggestion of freezing half – that way you will have an impromptu dessert to offer surprise guests 🙂

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