Another recipe adapted from Eating Well Magazine Spring 2004.
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 1/2 teaspoons pumpkin pie spice (This is because I did not have ground cloves and I figured this would take place of the 1/2 t. nutmeg, 1 1/2 t. cinnamon, and 1/2 t. cloves. Now, in hindsight, I could have used my Gingerbread Spice Mix. Live and learn!)
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup packed brown sugar ( I had light brown)
- 1/2 cup honey (I had a wildflower honey not the dark honey of the original recipe which also called for 2/3 cup. I used all that I had.)
- 1/2 cup canola oil
- 2 teaspoons orange zest (instead of lemon zest; again I used what I had.)
- 1 cup boiling water
- 1/2 cup finely chopped crystallized ginger (optional but I love crystallized ginger so I have thi in the house. It is wonderful to chew on a small piece for a snack.)
Prepare a 9 x 13 inch pan by spraying with cooking spray. Heat oven to 350 degrees F.
Whisk dry ingredients. Beat together the eggs, oil, honey, and brown sugar. Blend the dry ingredients with the egg mixture and zest. Add boiling water as you go along. Mix just until fully blended. I used my stand mixer and this took a very short time.
Pour batter into prepared pan and bake for 30 minutes. The top should spring back lightly when touched. Cool in pan on wire rack.
Our first piece we ate warm. It is a light version. The honey does not give quite the same flavor as molasses. I could taste the orange zest which surprised me. I would call this a honey ginger cake. The bits of crystallized ginger were very tasty. Hubby liked it a lot. He said an addition of raisins would have put it over the top. I would make this again.
This is a recipe from Eating Well Magazine Spring 2004. I was browsing through the magazines for interesting recipes. I have chicken and I have orange juice, so that is close enough. The manner of making the orange sauce is something different that just thickening juice with cornstarch. And of course just a few of the ingredients change. Actually the amount of the liquids were changed. I just thought 4 cups of liquid would make too much sauce.
- 8 chicken thighs, skin removed
- cooking spray to coat the pan and to spray on the chicken
- salt and pepper to season the chicken
Place chicken thighs in a 9 x 13 inch baking dish that has been sprayed with cooking spray or lightly oiled. Spray the chicken and season with salt and pepper. Bake in a 375 degree F oven for 35 minutes.
Meanwhile make the sauce.
- 1 cup chicken broth
- 1 cup orange juice
- 2 Tablespoons red wine vinegar
- 1/2 cup sugar
Put the sugar and the vinegar in a 10-inch skillet over medium heat. Do not stir, but swirl the pan from time to time until the sugar melts and turns a nice deep amber color. This should take 6-8 minutes. Add the broth and juice and bring to a boil. The caramel will harden but do not worry about that. It does soften as the cooking continues. This should be cooked 30-35 minutes until it is reduced and lightly coats a spoon. It smells wonderful at this point.
After the chicken has cooked its initial 35 minutes, pour the sauce on top. Turn the pieces so they are nicely coated. This is a thin coat. Bake 10-15 more minutes. I baked them until Hubby came home so that was just over 15 minutes.
I served this with a tri-color quinoa and green beans. I am trying to have us sit at the kitchen table to eat our dinner. This is to prevent our backsides from becoming one with the sofa too early in the evening! We are binge watching the Inspector Lewis series from Masterpiece Theater from a few years back. Love that Sergeant Hathaway!