SOFT GINGER BREAD

Servings: 1
Ingredients:

1 C  Butter                              1 t  Ginger
1 C  Sugar, white                        1 t  Cinnamon
2 t  Baking soda                     2 3/4 C  White flour
-(That's SODA, not POWDER)          2 lg Eggs
1 C  Water (boiling)                   1/4 C  Sugar, powdered
1 C  Blackstrap molasses               1/4 C  Diluted milk (half
1 t  Salt                                     -milk and half water)

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. Servings: 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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