Louisiana Gingerbread Stage Planks Or Mule Bellies Food

LOUISIANA GINGERBREAD (STAGE PLANKS OR MULE BELLIES)

Louisiana Gingerbread (Stage Planks or Mule Bellies) image

Provided by Julia Moskin And Kim Severson

Time 30m

Yield About 12 servings.

Number Of Ingredients 8

Ingredients

Butter for pan and parchment paper
1 cup molasses
1/2 cup shortening, preferably trans fat-free
1 tablespoon ground ginger
1/2 cup dark brown sugar, like muscovado
1 teaspoon baking soda
1 cup buttermilk
3 cups flour, more as needed.

Steps:

Heat oven to 400 degrees. Butter a rimmed sheet pan and line it with buttered parchment paper. In a small pan, melt molasses, shortening and ginger together over low heat. Transfer to mixer and mix at medium speed until well blended and slightly cooled, about 3 minutes. Mix in sugar.
Dissolve baking soda in a tablespoon of hot water and mix into molasses mixture. Working in alternating batches and mixing well after each addition, mix in buttermilk and flour; batter should be quite stiff, not runny. Add more flour a tablespoon at a time, if needed.
Spread batter evenly in prepared pan. Bake in lower third of oven 10 to 12 minutes, until risen and firm. Cool in pan on rack. Cut into rectangles or use cookie cutters to make shapes.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 28 grams, TransFat 1 gram

GINGER MULE

Ginger Mule image

Categories Beer Fruit Juice Gin Alcoholic Ginger Lime Mint Summer Drink

Yield Makes 1 drink

Number Of Ingredients 7

Ingredients

8 sprigs fresh mint
1 small piece candied ginger (about 1 inch in diameter), thinly sliced
1/2 ounce Simple Syrup
1 ounce fresh lime juice (about 1 lime)
2 ounces gin (such as Plymouth or Tanqueray)
1 ounce ginger beer (such as Fentimans)
Garnish: fresh mint sprigs and candied ginger

Steps:

In cocktail shaker, muddle mint sprigs, candied ginger, simple syrup, and lime juice. Add gin, ginger beer, and ice, and shake vigorously. Fill highball glass with three or four large ice cubes. Pour in drink and garnish with mint and candied ginger.

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