>>>
>>> WE
>>> WE ARE IN 4@THE KITCHEN WIT CHEF LYNN ARCHER.4@ THANK YOU, FOR COMING IN.
WE LOVE HAVING YOU BECAUSE IT'S
THE SIGN OF SUMMER.4@
YOU HAVE THE BEST SUMMER
DISHES.
ONE OF THEM INCLUDING TODAY 4@
MAINE BLUEBERRIES.
>> ABSOLUTELY.
SOMETHING OLD, SOMETHING NEW
WHICH IS OF 4@COURSE YOU I AM
HERE I AM GOING TO MAKE AN OLD-
FASHIONED GINGERBREAD. 4@
I'M GOING TO MAKE 4@BLUEBERRY
GINGERBREAD.
>> IT'S SUMMER 4@IN MAINE.
HOW DO WE START THIS?
>> IT'S ALMOST ANYBODY HAS AN
OLD-FASHIONED4@ GINGERBREAD
RECIPE.
MINE CAME FROM MY GREAT-
GRANDMOTHER. 4@
THIS IS JUST 2 4@1/2 CUPS OF FLR
, AND A STICK OF 4@MELTED BUTTE
I USE REAL BUTTER.
ABOUT A HALF A CUP OF SUGAR.4@
ONE EGG4@. THE THING ABOUT
GINGERBREAD WAS THAT IT'S REALL@
FRUGAL. 4@IT WAS A DESSERT THAT
ONE EGG4@. THE THING ABOUT GINGERBREAD WAS THAT IT'S REALL@ FRUGAL. 4@IT WAS A DESSERT THAT@
PEOPLE HAD STAPLES ON HAND AND
THEY USED UP WHAT THEY COULD.
YOU KNOW IT'S FUNNY BECAUSE
TODAY I 4@WAS CREATING DIFFEREN
THINGS AND I THOUGHT YOU KNOW,
YOU COULD 4@MAKE STRAWBERRY
GINGERBREAD, BLUEBERRY
GINGERBREAD, RHUBARB
GINGERBREAD.4@
IT'S VERY SEASONAL.
I THINK JUST USING WHAT YOU
HAVE IS WHAT GOOD MAINE COOKING
IS ALL ABOUT.
>> EXACTLY USE ANYTHING YOU
WANT 4@TO NEST.
>> THIS IS THE USUAL.
CINNAMON GINGER AND CLOV4@E.
CLOVE IS AN OLD-FASHIONED SPICE
BUT IT GIVES A NICE FLAVOR 4@TO
YOUR GINGERBREAD.
THIS IS A CUP OF OLD-FASHIONED
MOLASSES.
IN ORDER TO MAKE YOUR BAKING
POWDER AND BAKING SODA REALLY
WORK USE ONE CUP OF BOILING
WATER.
YOU CAN JUST FOR THAT RIGHT 4@I
THEIR.4@
>> WHY THE BOILING WATER?
SPECS4@.
>> IT'S AN AGENT TO MAKE YOUR
MOLASSES WORK.4@
YOU DON'T OVER BEAT THIS.
YOU CAN USE A WOODEN SPOON4@,
NANNIES FORK4@. 4@
>> THAT HAS HER FORK.
>> I 4@HAVE BEEN CARRYING THAT
AROUND FOREVER.
I DON'T KNOW WHAT I WOULD DO IF
I LOST IT.
YOU CAN SEE THAT NICE THICKENING
.4@ THE AROMA FROM THE SULFUR A
I LOST IT. YOU CAN SEE THAT NICE THICKENING .4@ THE AROMA FROM THE SULFUR A@
THE MOLASSES IS WONDERFUL.4@
>> WHAT CONSISTENCY ARE YOU
LOOKING FOR?
>> JUST LIKE THAT LIKE A
MUFFIN.
YOU DON'T WANT TO OVER BEAT IT.
YOU HAD ONE CUP OF BLUEBERRIES4
FILL THEM IN4@. BECAUSE YOU ARE
YOU DON'T WANT TO OVER BEAT IT. YOU HAD ONE CUP OF BLUEBERRIES4 FILL THEM IN4@. BECAUSE YOU ARE@
USING A STICK OF BUTTER YOU DO
NOT GREASE YOUR PIN.
THAT YOU FOLDED IN LIKE THAT
AND YOU HAVE A NICE CONSISTENCY
AND THERE IT 4@IS.
>> SUPER EASY.
WE HAVE GOT FROM 4@THE HEAVEN
HERE.
>> THIS IS A FINISHED PRODUCT.4
>> ALONG 2 TO 4?
>> 350 FOR 40 MINUTES.
THE FINISHING TOUCH4@ FOR MY
GRANDMOTHER BECAUSE WE DIDN'T
USE FROSTING THIS WAS AN
EVERYDAY DESSERT.
IT WASN'T SOMETHING -- OF IT
WAS A BIRTHDAY CAKE YOU GOT
FROSTING.
SHE HAD 4@AN OLD FASHION DOILY
SHE WOULD PUT OVER THE TOP OF
CAKES AND THEN SHE WOULD JUST4@
@
--
-- THEY
-- THEY ARE SENTIMENTAL AND COOKING 4@IS LOVE. YOU JUST TAKE A LITTLE 4@
CONVECTION SUGAR IS THE EXTRA
TREAT. IF YOU HAVE A DOILY YOU @
END UP WI4@TH THIS BEAUTIFUL 4@
PATTERN4@.4@ IT WAS JUST SPECIA
IT WAS SOMETHING WONDERFUL.
>> MY GRANDMOTHER DID THAT TOO.
PATTERN4@.4@ IT WAS JUST SPECIA IT WAS SOMETHING WONDERFUL. >> MY GRANDMOTHER DID THAT TOO.@
SOMETHING OLD WITH A TWIST OF
SOMETHING NEW.
THANK YOU, FOR COMING IN.
YOU CAN FIND THE RECIPE TO THIS
IN THE