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Grandmother's Gingerbread

Grandmother's Gingerbread



Grandmother's Gingerbread

1/2 Cup solid vegetable shortening

1 Cup light molasses

1 Cup sugar

2 Eggs (beaten)

2 Cups all purpose flour

1 Teaspoon salt

1 Teaspoon ground cloves

1 Teaspoon freshly grated nutmeg

2 Teaspoons cinnamon

2 Teaspoons ground ginger

1 Cup boiling water

1 Teaspoon baking soda

Whipped cream or ice cream (garnish)

 

Preheat oven to 350 degrees.  Grease 9 x 11 baking pan.  Combine in a large bowl all ingredients in the order given (except boiling water ,soda and garnish) mixing well after each addition.  Combine boiling water and soda in small bowl and stir until dissolved.  Blend into molasses mixture.  Pour batter into prepared pan. Bake until tester inserted in center comes out clean, about 45 minutes.  Cool slightly.  Cut into squares.  Serve gingerbread warm with whipped cream or vanilla ice cream or with caramel sauce.

Caramel Sauce:

1 Cup brown sugar

1 Cup white sugar

 

1/8 Teaspoon salt

1 Cup Karo syrup

1 Cup cream

1 Teaspoon vanilla

1/8 Teaspoon salt

Cook until hot and sugar is dissolved.  Heat slowly.  Stir occasionally.  Do not boil.

Lemon Sauce:

1/2 Cup butter

1 Cup sugar

1/4 Cup water

1 Egg beaten

Juice of 1 lemon

Zest of 1 Lemon

Melt butter in sauce pan.  Add remaining ingredients stirring constantly.  Cook over medium heat until mixture reaches 160 degrees.  Yield is 2 cups.

 

 

 

 

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Feature Recipe

 


Carrot Cake

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