I just looked at Wayne's gingerbread recipe... no yogurt in it.  If
you're really using a gingerbread recipe that contains yogurt, would
you please post it?

TIA

--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Someone on the chat board asked what I've been making, and the list
contained yogurt and gingerbread, but as list items, not as a
gingerbreqd-yogurt combo of any sort.  Sorry about the confusion.

If you like gingerbread, you should try Wayne's recipe -- it's quite
good.  I made a loaf of it today.  I think it's intended to be an 8 x 8
cake, but it makes a nice little loaf which I'm very happy with, too.

On Sun, 20 Jul 2008 19:02:16 -0500, Cuthbert Thistlethwaite

I somehow missed that recipe...  

Can someone repost it? I tried googling for it, but I somehow can't
pull it up...

Christine

On Sun, 20 Jul 2008 18:14:22 -0600, Christine Dabney

Old Fashioned Gingerbread
Recipe By     :  Wayne Boatwright  rec.food.cooking  7-13-08
Batter:
  1 2/3     cups  all-purpose flour
  1 1/4     teaspoons  baking soda
  1 1/2     teaspoons  ground ginger
     3/4     teaspoon  ground cinnamon
     3/4     teaspoon  salt
     1/2     cup  granulated sugar
  1           each  large egg -- beaten
     1/2    cup  dark molasses
     1/2    cup  vegetable oil
     1/2    cup  boiling water

Lemon Glaze
2/3     cup  powdered sugar
3        tablespoons  lemon juice -- freshly squeezed

Preheat oven to 350°F.  Oil and flour a 9-inch glass baking dish.  Set
aside.

Combine all dry ingredients in large mixing bowl and blend well with
whisk.

Add beaten egg and molasses to dry ingredients and whisk or use rubber
spatula to blend together.  Mixture should look like wet sand.

Add vegetable oil and boiling water to mixture and whisk together
until batter is smooth.

Pour batter into prepared baking dish and smooth evenly.

Bake for 35 minutes, or until surface is firm and toothpick comes out
clean when inserted in center.

Prepare Lemon Glaze by combining powdered sugar and lemon juice and
whisking until smooth.  Pour glaze over hot cake and spread evenly
over surface.  Glaze will soak into cake.

Allow to cool to room temperature before serving.

Cut into 6-9 squares.  Serve with whipped cream and a garnish of lemon
zest.

--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Wayne Boatwright's Ginger Bread posted on July 13:

Recipe By     :
Serving Size  : 6     Preparation Time :0:50
Categories    : Desserts, Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Batter
  1 2/3           cups  all-purpose flour
  1 1/4      teaspoons  baking soda
  1 1/2      teaspoons  ground ginger
     3/4      teaspoon  ground cinnamon
     3/4      teaspoon  salt
     1/2           cup  granulated sugar
  1               each  large egg -- beaten
     1/2           cup  dark molasses
     1/2           cup  vegetable oil
     1/2           cup  boiling water
                        Lemon Glaze
     2/3           cup  powdered sugar
  3        tablespoons  lemon juice -- freshly squeezed

Preheat oven to 350°F.  Oil and flour a 9-inch glass baking dish.  Set
aside.

Combine all dry ingredients in large mixing bowl and blend well with
whisk.

Add beaten egg and molasses to dry ingredients and whisk or use rubber
spatula to blend together.  Mixture should look like wet sand.

Add vegetable oil and boiling water to mixture and whisk together until
batter is smooth.

Pour batter into prepared baking dish and smooth evenly.

Bake for 35 minutes, or until surface is firm and toothpick comes out
clean
when inserted in center.

Prepare Lemon Glaze by combining powdered sugar and lemon juice and
whisking until smooth.  Pour glaze over hot cake and spread evenly over
surface.  Glaze will soak into cake.

Allow to cool to room temperature before serving.

Cut into squares and serve with whipped cream and a garnish of lemon
zest.