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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 1 |
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Directions: 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
: Copyright (C) 1986 USENET Community Trust
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