Ingredients Jump to Instructions ↓

  1. 1 C Butter 

  2. 1 t Ginger

  3. 1 C Sugar, white 

  4. 1 t Cinnamon

  5. 2 t Baking soda 

  6. 3/4 C White flour

  7. -(That's SODA, not POWDER) 2 lg Eggs

  8. 1 C Water (boiling) 

  9. 1/4 C Sugar, powdered

  10. 1 C Blackstrap molasses 

  11. 1/4 C Diluted milk 

  12. 1 t Salt -milk and half water)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Cream together the butter and sugar in a bowl big enough to hold the entire recipe.

  2. 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.

  3. 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.

  4. Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread.

  5. 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.

  6. NOTES:

  7. * Traditional gingerbread, soft and chewy — I got this recipe from a college roommate, who got it from her mother. Servings: makes 1 pan gingerbread.

  8. : Difficulty: easy.

  9. : Time: 20 minutes plus baking and cooling time.

  10. : Precision: measure the ingredients.

  11. : Loretta Guarino Reid, guarino@decwrl : DEC Western Software Laboratory : Palo Alto, California : Copyright (C) 1986 USENET Community Trust —–


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