We couldn't be with Grandmom in Atlanta for her birthday, but we sang to her anyway.
This turned out to be an excellent recipe for gingerbread, from the April 8, 2010, edition of the Living on a Dime Newsletter. I look forward to trying the instruction that the batter can be frozen, then popped into the oven while one is eating dinner in order to have fresh gingerbread right after dinner or for company.
Never Fail Gingerbread
I like this recipe because you can mix it all, pour it into the pan and freeze. Then when you want some, simply pull it out of the freezer and bake it. This is great to bake at those times when you want the house to have a nice yummy smell to it. It's a great way to welcome everyone home after a long hard day!
1/2 cup water, boiling
1/2 cup shortening
1/2 cup brown sugar
1/2 cup molasses
1 egg, beaten
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp soda
3/4 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. cloves
1 1/2 cup flour
Pour boiling water over shortening and stir. Add brown sugar, molasses, and egg. Sift the remaining ingredients and then add to the liquids. Beat with a mixer until smooth. Bake in a greased 8x8 pan at 350° for about 35 minutes; until toothpick comes out clean when inserted into center. If it is frozen, place it in the cold oven (don't pre-heat) and then set the oven to 350°. (This defrosts it more gradually so that it still cooks correctly.) It will take about 45-50 minutes to cook. Again, check with a toothpick.
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