I have a bit of gingerbread dough left (pics nao)

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MagnusTheBrewer

IN MEMORIAM
Jun 19, 2004
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Try rolling out and baking at low temp (225 F) for 30 min. Grind up and use as breading for ham, duck or, pork loin that is pounded out. It adds a whole 'nuther dimension to good food. Accompany or baste with Calvados. Garnish with creme fraiche or sour cream.
 
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