Thursday, November 13, 2008
This is the only gingerbread recipe I've ever made. It comes from an old cookbook that made its appearance in the very early days of this blog.
I'll serve it with whipped cream that comes from the best cream (scroll down a bit on the page to read about it) I've ever, ever tasted.
Gradually add 1/2 cup sugar to 1/2 cup soft butter, creaming till light.
Add 1 egg and 1/2 cup molasses. Beat thoroughly.
1 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
Add dry ingredients to butter mixture alternately with 1/2 cup boiling water, beating well after each addition.
Bake in greased 8x 8 pan at 350º F. for about 40 minutes.