GINGERBREAD

As September inches ever closer, my mind starts to turn to fall, holidays, and yummy food! I love baked goods with spices in the fall, the aromas and flavors bring back floods of memories of family dinners, cooking with my mom and sisters, and eating yummy treats.

My mom always made gingerbread around the holidays. I finally tried it out myself last year. It turned out soooo yummy! This is from an old cookbook, I wish I knew the date!





Hot Gingerbread



1/2 cup of butter

1/2 cup of sugar

1 egg

1 cup molasses

2 1/2 cups of flour

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp ginger

1 tsp cinnamon

1/2 tsp cloves

1 cup hot water



Cream the butter with the sugar until light and fluffy.

Add the well-beaten egg and molasses. Beat well.

Mix the flour, baking soda, salt, ginger, cinnamon and cloves.

Add the dry ingredients to the creamed mixture, beating until smooth.

Lastly, add the water and beat again until thoroughly blended.

Pour into a well-greased and floured 9x9x2 inch baking pan and bake in a 350 degree oven for 45 minutes. Check center with toothpick.

Cut into squares and serve warm. Six servings




Gingerbread is good served warm with whipped cream or butter.



*Notes from Mom: after I add the molasses I use the measuring cup to measure the hot water that you add at the very end. I usually use hot tap water & then put it in the microwave for 10 or 20 seconds on high. You don't want it boiling but it should be a little hotter than warm. Try using only half the spice amounts for a less overwhelming flavor.



**Notes from Me: I only used half the spice amounts and it was just right, my mixer was broken so we used the power drill to cream the sugar, butter, eggs, and molasses, but then I stirred the rest in by hand and it turned out fine.