SOFT GINGER BREAD
Traditional gingerbread, soft and chewy
I got this recipe from a college roommate, who got it from her mother.
Ingredients
(makes 1 pan gingerbread)
- 1 cup butter
- 1 cup white sugar
- 2 tsp baking soda
(That's SODA, not POWDER)
- 1 cup water
(boiling)
- 1 cup blackstrap molasses
- 1 tsp salt
- 1 tsp ginger
- 1 tsp cinnamon
- 2 3/4 cups white flour
- 2 eggs
(large)
- 1/4 cup powdered sugar
- 1/4 cup diluted milk
(half milk and half water)
Procedure
-
Preheat oven to
-
Cream together the butter and sugar in a bowl big enough to hold the entire
recipe.
-
Dissolve the baking soda in
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.
Notes
Serve warm!
You can make a refreshing variation on this
basic recipe
by replacing
1 cup
of the flour with whole-wheat flour, reducing the sugar to
1/2 cup
and increasing the molasses to
1 1/4 cups
Rating
Difficulty:
easy.
Time:
20 minutes plus baking and cooling time.
Precision:
measure the ingredients.
Contributor
Loretta Guarino Reid, guarino@decwrl
DEC Western Software Laboratory
Palo Alto, California
Recipe last modified: 20 Dec 85
Original header
From: guarino@decwrl (Loretta Guarino Reid)
Newsgroups: mod.recipes
Subject: RECIPE: Soft Gingerbread
Date: 10 Jan 86 03:46:57 GMT
Organization: DEC Western Software Laboratory, Palo Alto, CA
Approved: reid@glacier.ARPA
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