1 C Butter 1 t Ginger
1 C Sugar, white 1 t Cinnamon
2 t Baking soda 2 3/4 C White flour
-(That’s SODA, not POWDER) 2 lg Eggs
1 C Water (boiling) 1/4 C Sugar, powdered
1 C Blackstrap molasses 1/4 C Diluted milk (half
1 t Salt -milk and half water)
Preheat oven to 350 degrees F. Cream together the butter and sugar in a
bowl big enough to hold the entire recipe.
Dissolve the baking soda in about 1 cup boiling water. Add that mixture
and the molasses, salt, ginger, cinnamon and flour to the butter-sugar
cream. Mix only until moistened and evenly distributed.
Lightly beat the eggs, then add them to the bowl and beat the complete
mixture well. Grease a 9 x 13 shallow baking pan (or a 10-inch round
casserole dish). Pour the mixture into the dish. Bake for about 45 minutes,
or until a poked toothpick comes out clean.
Mix the powdered sugar and the diluted milk together to form an icing, and
brush on to the gingerbread.
Serve warm! You can make a refreshing variation on this basic recipe by
replacing about 1 cup of the flour with whole-wheat flour, reducing the
sugar to about 1/2 cup and increasing the molasses to about 1 1/4 cups.
NOTES:
* Traditional gingerbread, soft and chewy — I got this recipe from a
college roommate, who got it from her mother. Yield: makes 1 pan
gingerbread.
: Difficulty: easy.
: Time: 20 minutes plus baking and cooling time.
: Precision: measure the ingredients.
: Loretta Guarino Reid, guarino@decwrl
: DEC Western Software Laboratory
: Palo Alto, California
:
Yields
1 batch
