Collecting, #Pyrex, #William Sonoma, gingerbread recipe

I have a confession to make: I am a freak for mixing bowls. To say I have a collection is an understatement. The pic below is not all the bowls that I own. Many are still in storage. And even though I knew that I have many more bowls in storage, I came home with two more for mixing and the little set of custard cups last Tuesday.

I already had the large, white, swirl Fire King bowl. So, when I saw the little one I snatched it up. These are pretty enough to serve in, as well as mix up something delicious. The other white bowl has a snowflake garland around the top, made by Pyrex. Can’t you just see some red Jello salad in it, all giggly and happy?

The two sets of classic, graduated Pyrex bowls were kitchen staples in homes in my mother’s generation and her’s before her. The set on the right, I pieced together on many junking trips. The set on the right- three were my Aunt Lina’s and the pink was my Grandmother’s. I really just use the set that I put together and keep the others safe on a self.

Whenever I see old custard cups I buy them. Multipurpose, they are great for a quick half cup measure, to serve pudding or ice cream or bake custard in- duh!

Today I mixed up some old fashioned gingerbread, in my big go-to bowl: the big tan, red striped, stoneware bowl. A Christmas gift form my mother bought at William Sonoma, there use to 3 of them,  but the smallest got broken. (Sad face.)

Here is the recipe for Old Fashioned Gingerbread

Ingredients:

2 cups all-purpose flour

1/3 cup white sugar

1 tsp salt

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1 1/2 ground ginger

1/2 tsp ground cloves

1/2 cup melted butter

1 cup molasses

1 egg

1/2 butter milk

1/4 cup boiling water

What to do:

Preheat oven to 350° and spray an 8″ by 8″ pan with vegetable spray.

In a large mixing bowl, sift together all dry ingredients.

Stir in melted butter, molasses, egg and butter milk. Then beat in the boiling water. Pour into your prepared pan and bake for 45 to 50 minutes.

While it’s baking, in a small bowl mix 1 cup confectioners sugar, 2 teaspoons yellow mustard, a splash of milk and a sprinkling of ground ginger. Why a mustard glaze, you are probably asking. My father loved gingerbread and would smear yellow mustard on  his square of spiced goodness. Don’t turn up your nose. Try it. Let me know what you think.

Last step: let it cool and then spread on the glaze. Cut like a snack cake and enjoy.

Blessings from the Exile’s Kitchen.