Blaine House Executive Chef Heather Hopkins in Augusta shared this recipe that she’ll be making for a new governor in a couple short months. A nice variation on good old gingerbread, this one uses applesauce.
I have just finished sorting apples that I collected from trees here and there around the island. Perhaps you have a neighbor with a neglected tree who would let you collect a few before the deer or hornets get to them. It is free food, after all. As always, some of the drops I pick up are in desperate condition with bird pecks and bruises. I turn those into applesauce as quickly as possible, and then if I don’t can it, I have to think how to use the applesauce. One can eat just so much with a spoon, or under granola, or next to a pork chop. This recipe will knock off a cupful anyway.
Gingerbread is a comfort food and it is good even if you don’t need comforting. If you want sauce for it, there is always whipped cream or vanilla ice cream. Heather served it for lunch with pumpkin ice cream. You can also melt ginger marmalade or orange marmalade to glaze it. I served it warm with more applesauce on top and a dribble of cream over that. Some good.
Yields one 9-by-13 inch gingerbread
2 cups flour
2 teaspoons baking soda
2 teaspoons ginger (or more to taste)
1 teaspoon cinnamon
1 cup butter, melted
1 cup brown sugar
¼ cup molasses
1 cup applesauce
Preheat oven to 350 degrees. Grease and flour a 9×13 pan. Sift the dry ingredients together. Beat together the melted butter, brown sugar and molasses. Beat in the eggs one at a time, then beat in the applesauce. Add the dry ingredients to the wet ones and beat well. Pour into the baking pan and bake for 35 minutes or until it is firm in the center and a tester inserted comes out clean.