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Gary Rhodes  Gary Rhodes

Featured Recipe

Gingerbread Cake

SERVES 4

2 cups self-rising flour (see below)
3/4 tablespoon ground ginger
A pinch of salt
1/2 cup demerara or brown sugar
1/2 cup unsalted butter
1/2 cup molasses
3/4 cup light corn syrup
1 egg
2/3 cup milk

Preheat the oven to 350 F (180 C) and grease and line a 9 x 5 x 3 inch (23 x 13 x 7.5 cm) loaf pan.

Mix together the flour, ginger and salt in a bowl. Warm the sugar, butter, molasses and light corn syrup together in a pan. Beat the egg into the milk, and then mix all the ingredients in the bowl. The gingerbread is made. Pour the mixture into the lined pan and spread evenly. Simply bake in the preheated oven for 45 minutes to 1 hour. Remove from the pan and leave to stand for a few minutes before serving warm, or just leave to cool.

If you are unable to find self-rising flour in the grocery store, here is the formula for making your own. Make up as much or as little as you need and store in an airtight container.

1 cup all-purpose flour 1 teaspoons baking powder teaspoon salt

Wine Recommendations by Wine.Com:

Tuke Holdsworth Tawny Port, Portugal

1995 Fontanel Rivesaltes "Ambre," Vin Doux Naturel


Cookbook available in July 2000.
Call 1-800-749-2290 for more information.

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