This recipe demonstrates the usefulness of large measures (available in 2-, 4- and 8-cup sizes) for mixing and zapping. The plastic ring mold is another handy microwave gadget; the gingerbread will cook more evenly. If you don't have a ring mold, a microwave-safe glass tumbler placed in the center of a 9-inch round glass cake dish also works well.
- 1/2 cup water
- 1 cup molasses
- 1/4 cup butter or oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoons ginger
- 1 teaspoon baking soda
- 2 cups flour
In a large, 8-cup glass measure, microwave on high water, molasses and butter 1 to 3 minutes, or until boiling. Add sugar, salt, ginger and baking powder. Blend in flour.
Pour into 6-cup plastic ring mold. Microwave on high 6 to 8 minutes, rotating halfway through cooking. Rest 5 minutes. Invert from pan. Serves 6 to 8. Serve warm with Lemon Sauce.
"Let's Cook Microwave"
Thursday, October 24, 2002
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