http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/ Culinary Rants & Raves from Bay Area Foodies and Professionals Sun, 22 Nov 2009 13:33:35 +0000 http://wordpress.org/?v=2.7 hourly 1 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-17231 Natalie Wed, 14 Oct 2009 19:27:52 +0000 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-17231 I'm thinking of baking this in mini loaf pans and giving away as gifts this Christmas. Can I dress it up with lemon icing or some other kind of icing/topping? Or it that going to ... http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-9348 shuna fish lydon Thu, 18 Sep 2008 23:25:32 +0000 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-9348 Hello Gilda, It seems to me that so long as the whole wheat flour you're using is not primarily a bread or a pastry flour (maybe a mixture of 50/50 both?), you should be fine. You ... http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-9340 Gilda Thu, 18 Sep 2008 17:21:03 +0000 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-9340 Looking to replace all of the all purpose flour in your recipe with a healthier 100% whole wheat flour (King Arthur Brand). Can this be done? How would you incorporate a 100% whole grain ... http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-2231 shuna fish lydon Tue, 05 Feb 2008 01:45:00 +0000 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-2231 Anthea,This is an excellent question!The best way to divide eggs and yolks for a recipe is to whisk together the needed eggs and then divide that mixture into fractions.With the leftover eggs you have a ... http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-2134 Anthea Wed, 26 Dec 2007 09:09:00 +0000 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-2134 What a wonderful sounding recipe. I am writing from Osaka, Japan and rely on the internet for just about all Western recipes I need. While I did transcribe various recipes for gingerbread and parkin (is ... http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-2021 Dave Sat, 10 Nov 2007 06:06:00 +0000 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-2021 Great recipe! I made it at the restaurant tonight with warm creme fraiche sauce and pear sorbet to rave reviews. Thanks Shuna! http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-1501 shuna fish lydon Mon, 26 Mar 2007 20:02:00 +0000 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-1501 Nina!So glad you finally made it indeed!"My boyfriend and I love the depth of the spice. He said that it's like a thousand gingerbread cookies." I love these sentences. They are exactly the reason for ... http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-1498 Nina Mon, 26 Mar 2007 02:55:00 +0000 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-1498 After over a year of having this recipe on my mind (and blackstrap molasses on my grocery lists), I finally made it today... And it's fantastic! My boyfriend and I love the depth ... http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-1284 Annie Sat, 23 Dec 2006 04:16:00 +0000 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-1284 Your post is nearly a year old but I just came across it last week and realized that I'd never even had real gingerbread, much less made any. I only wish Lynn D. had ... http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-561 Lu Tue, 24 Jan 2006 14:11:00 +0000 http://blogs.kqed.org/bayareabites/2006/01/09/shunas-famous-gingerbread/#comment-561 I see wide recognition of your wonderful array of talents tres vite!! Muah!!