Pumpkin and gingerbread–this just screams fall, right?
When I think of gingerbread, I think of an old fashioned food that is enjoyed warm, on a cold day in the fall. At least that is how I remember eating it. There are lots of fancy and more involved, in-depth recipes that I love to dive into, but sometimes it is just nice to make something yummy and homemade with the least amount of effort. This gingerbread recipe comes from my mother’s Betty Crocker Cook Book, circa 1960-something. It is made in one bowl, mixed up quick-like, and enjoyed alone or with a simple whipped topping. Or if you like to get really seasonal, enjoy it with a pumpkin topping. In a trifle.
2 1/4 cups cake flour
1/3 cup sugar
1 cup dark molasses
3/4 cup hot water
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon salt
Preheat oven to 325º. Grease and flour a 9×9 baking pan. Combine all ingredients in a mixing bowl. Mix on low for 30 seconds. Scrape the bowl and increase speed to medium. Mix for 3 minutes until blended. Pour into prepared pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
2 boxes instant vanilla pudding
1 3/4 cup skim milk
1-15 ounce can pumpkin puree
1 teaspoon pumpkin pie spice
2 cups fat free whipped topping, thawed
Mix the pudding and milk together until it starts to thicken. Stir in the pumpkin and spice until blended. Gently fold in the whipped topping until completely combined. Keep refrigerated.
Assemblehttp://atozebracelebrations.com/2013/10/tuesday-link-party-12.html the trifle by alternating layers of cut up gingerbread with the pumpkin mousse.
Linking it Up: