Since yesterday featured decorating gingerbread, I thought I’d share a good recipe for making some.
Years ago I spent some time copying recipes from my great-grandmother’s cookbooks, and she had a note beside this one that intrigued me: “This makes a very thin batter but the best gingerbread you ever ate.” Who wouldn’t want to try that?
So when My Little Man and I were studying gingerbread a few weeks ago, this is the recipe we pulled out. We weren’t sorry.
- 1/2 c. butter
- 1/2 c. brown sugar
- 1 c. dark molasses (we used King's syrup)
- 1 t. cinnamon
- 2 t. ginger
- 1/4 t. cloves
- 2 eggs
- 2 1/2 c. white or white wheat flour
- 2 level t. baking soda
- 1 c. boiling water
- Mix the ingredients in the order given, except for the baking soda and water. At the very last, when everything else is mixed, put the soda into the boiling water and add to the rest.
- Bake for about 30 minutes at 350 degrees.
- We topped ours with a sprinkle of powdered sugar, but whipped cream or some great vanilla ice cream would be good, too. YUM!