Gen. Washington's ginger bread cream pie

Joseph Littleshoes · Joined: 26 Jul 2007 Posts: 43

Gen. Washington's ginger bread cream pie
--------------------------------------------------

1/3 cup butter

1 cup molasses

1 & 1/2 cups cake flour

1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3/4 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1 egg

1/2 cup cold milk

Combine the butter and the molasses together until perfectly blended.
Separately mix the cake flour with the baking soda and powder, salt,
ginger, cinnamon, cloves and sift together in a large mixing bowl. Stir
1/2 cup of the flour mix into the molasses mix. Beat in the unbeaten
egg: then add the remaining flour mixture, about half at a time,
alternately with the 1/2 cup of cold milk. Beat thoroughly with
circular strokes. Pour into a generously buttered and lightly floured 9
inch pie place. Bake in a 350 degree F/ oven for about 40 minutes.
Remove from the pie plate. Cool. Split in half though centre to
produce to layers and spread with the cream filling (see below) between
the two layers. Dust powdered sugar over top. Bottom layer can be
returned to pie plate and frosted and the other layer placed over it but
will work just as well on its own with out the pie plate.

Cream filling
----------------

2 tsp.. plain granulated gelatine

1/4 cup sugar

2 tbs. cornstarch

pinch of salt

1/4 cup cold milk

3/4 cup cream

1 large egg

1 tbs. rum

1/2 cup mixed dried fruits, such as apricots, prunes, apples, pears, and
so forth

Soak 2 tsp. plain granulated gelatine in 2 tablespoons of cold water for
10 minutes. Combine the 1/4 cup sugar, 2 tbs. cornstarch, and a pinch
of salt in top of a double boiler. Stir in 1/4 cup of cold milk, and
when thoroughly blended, add gradually, 3/4 cup of scalded cream. Cook
over hot water in a double boiler for about 10 minutes or until just
beginning to thicken, stirring constantly. Add 1 large egg, which has
been slightly beaten with 1 generous tablespoon of rum, the mixed with
the dried fruits. Cook 2 - 3 minutes more over hot water stirring
constantly from the bottom of the pan, REmove from hot water; stir in
gelatine and cool quickly over cracked ice or ice water, stirring
constantly. When firm enough, spread between layers of cold ginger
bread and serve.

[Note; Bavarian cream is just whipped cream with gelatine added to make
a thicker denser cream, in this case one that is spreadable and will
hold a shape]

Archived from group: alt>cooking>chefs

Static I · Joined: 26 Jul 2007 Posts: 6

You do find the most intersting recipes. Does your source claim it really has
something to do with Washington?

I see commercial gelatin goes back way further than I imagined -

Gelatin information, news, history and more

http://www.gelatin-gmia.com/html/gelatine_history.html
>Joseph Littleshoes jpstifel@pacbell.net
>Date: 5/6/2004 7:46 PM Central Standard Time
>Message-id:
>
>Gen. Washington's ginger bread cream pie
>--------------------------------------------------
>
>1/3 cup butter
>
>1 cup molasses
>
>1 & 1/2 cups cake flour
>
>1/2 tsp. baking soda
>
>1 tsp. baking powder
>
>1/2 tsp. salt
>
>3/4 tsp. ground ginger
>
>1 tsp. ground cinnamon
>
>1/4 tsp. ground cloves
>
>1 egg
>
>1/2 cup cold milk
>
>Combine the butter and the molasses together until perfectly blended.
>Separately mix the cake flour with the baking soda and powder, salt,
>ginger, cinnamon, cloves and sift together in a large mixing bowl. Stir
>1/2 cup of the flour mix into the molasses mix. Beat in the unbeaten
>egg: then add the remaining flour mixture, about half at a time,
>alternately with the 1/2 cup of cold milk. Beat thoroughly with
>circular strokes. Pour into a generously buttered and lightly floured 9
>inch pie place. Bake in a 350 degree F/ oven for about 40 minutes.
>Remove from the pie plate. Cool. Split in half though centre to
>produce to layers and spread with the cream filling (see below) between
>the two layers. Dust powdered sugar over top. Bottom layer can be
>returned to pie plate and frosted and the other layer placed over it but
>will work just as well on its own with out the pie plate.
>
>Cream filling
>----------------
>
>2 tsp.. plain granulated gelatine
>
>1/4 cup sugar
>
>2 tbs. cornstarch
>
>pinch of salt
>
>1/4 cup cold milk
>
>3/4 cup cream
>
>1 large egg
>
>1 tbs. rum
>
>1/2 cup mixed dried fruits, such as apricots, prunes, apples, pears, and
>so forth
>
>Soak 2 tsp. plain granulated gelatine in 2 tablespoons of cold water for
>10 minutes. Combine the 1/4 cup sugar, 2 tbs. cornstarch, and a pinch
>of salt in top of a double boiler. Stir in 1/4 cup of cold milk, and
>when thoroughly blended, add gradually, 3/4 cup of scalded cream. Cook
>over hot water in a double boiler for about 10 minutes or until just
>beginning to thicken, stirring constantly. Add 1 large egg, which has
>been slightly beaten with 1 generous tablespoon of rum, the mixed with
>the dried fruits. Cook 2 - 3 minutes more over hot water stirring
>constantly from the bottom of the pan, REmove from hot water; stir in
>gelatine and cool quickly over cracked ice or ice water, stirring
>constantly. When firm enough, spread between layers of cold ginger
>bread and serve.
>
>[Note; Bavarian cream is just whipped cream with gelatine added to make
>a thicker denser cream, in this case one that is spreadable and will
>hold a shape]
>
>
>
>
>
>
>
>
>
>
>
>
>

Joseph Littleshoes · Joined: 26 Jul 2007 Posts: 43

Static I wrote:

> You do find the most intersting recipes. Does your source claim it really has
> something to do with Washington?

Yes, the recipe comes down to us through the Custis family papers and was
reported to be one of Gen. Washington's favourite desserts. Remember the wooden
teeth? Nothing to difficult to chew for the General. I have cheated on
occasions and used a "dromedary" brand packaged, just add water gingerbread
cake mix, a bavarian cream (gelatine added to whipped cream) and frosted the
two layer cake with it. Chill and serve. A dusting of powdered semi sweet
chocolate is a nice touch, alternatively one can use "shavings" of chocolate to
decorate the cake with.
--
JL

>
>
> I see commercial gelatin goes back way further than I imagined -
>
> Gelatin information, news, history and more
>
> http://www.gelatin-gmia.com/html/gelatine_history.html
> >Joseph Littleshoes jpstifel@pacbell.net
> >Date: 5/6/2004 7:46 PM Central Standard Time
> >Message-id:
> >
> >Gen. Washington's ginger bread cream pie
> >--------------------------------------------------
> >
> >1/3 cup butter
> >
> >1 cup molasses
> >
> >1 & 1/2 cups cake flour
> >
> >1/2 tsp. baking soda
> >
> >1 tsp. baking powder
> >
> >1/2 tsp. salt
> >
> >3/4 tsp. ground ginger
> >
> >1 tsp. ground cinnamon
> >
> >1/4 tsp. ground cloves
> >
> >1 egg
> >
> >1/2 cup cold milk
> >
> >Combine the butter and the molasses together until perfectly blended.
> >Separately mix the cake flour with the baking soda and powder, salt,
> >ginger, cinnamon, cloves and sift together in a large mixing bowl. Stir
> >1/2 cup of the flour mix into the molasses mix. Beat in the unbeaten
> >egg: then add the remaining flour mixture, about half at a time,
> >alternately with the 1/2 cup of cold milk. Beat thoroughly with
> >circular strokes. Pour into a generously buttered and lightly floured 9
> >inch pie place. Bake in a 350 degree F/ oven for about 40 minutes.
> >Remove from the pie plate. Cool. Split in half though centre to
> >produce to layers and spread with the cream filling (see below) between
> >the two layers. Dust powdered sugar over top. Bottom layer can be
> >returned to pie plate and frosted and the other layer placed over it but
> >will work just as well on its own with out the pie plate.
> >
> >Cream filling
> >----------------
> >
> >2 tsp.. plain granulated gelatine
> >
> >1/4 cup sugar
> >
> >2 tbs. cornstarch
> >
> >pinch of salt
> >
> >1/4 cup cold milk
> >
> >3/4 cup cream
> >
> >1 large egg
> >
> >1 tbs. rum
> >
> >1/2 cup mixed dried fruits, such as apricots, prunes, apples, pears, and
> >so forth
> >
> >Soak 2 tsp. plain granulated gelatine in 2 tablespoons of cold water for
> >10 minutes. Combine the 1/4 cup sugar, 2 tbs. cornstarch, and a pinch
> >of salt in top of a double boiler. Stir in 1/4 cup of cold milk, and
> >when thoroughly blended, add gradually, 3/4 cup of scalded cream. Cook
> >over hot water in a double boiler for about 10 minutes or until just
> >beginning to thicken, stirring constantly. Add 1 large egg, which has
> >been slightly beaten with 1 generous tablespoon of rum, the mixed with
> >the dried fruits. Cook 2 - 3 minutes more over hot water stirring
> >constantly from the bottom of the pan, REmove from hot water; stir in
> >gelatine and cool quickly over cracked ice or ice water, stirring
> >constantly. When firm enough, spread between layers of cold ginger
> >bread and serve.
> >
> >[Note; Bavarian cream is just whipped cream with gelatine added to make
> >a thicker denser cream, in this case one that is spreadable and will
> >hold a shape]
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >

Sour Cream Apple Pie I am new to this newsgroup, and I also love cooking. But I want to inquire about a recipe. This is more like a story, so here it goes... The last month while going to another town to file our taxes, my boyfriend and I went to a cafe up in the mountains a

Ciabatta bread I would like to know how you all use the ciabatta bread. I bought some sandwich squares today as they looked as thought they would make great sandwiches, but I need some suggestions or recipes for good sandwiches with this bread thanks, --

ice cream. Is there anything that i can add to ice cream to keep it just soft enough to scoop straight from the freezer? Your help would be appreciated as using the pickaxe is proving hazardous. mr jones

recipe of ice-cream with cherries Hi... can you give me the recipe of ice-cream with cherries? jj

recipe to make the vanilla ice-cream become more delicious. Hi, Can you give me the recipe of vanilla ice-cream that can make its more delicious? Mai.