Now that it's getting cold, it's time for traditional fall foods. Today, I'm going to share with you my gingerbread recipe. I made it last week and it lasted all of two days! We eat it for breakfast, snacks, and dessert.
- 1 cup shortening (I use butter-flavored Crisco. In a pinch, butter will work)
- 1 cup sugar
- 2 eggs
- 1 cup molasses
- 3 cups all-purpose flour (Alton Brown says to always sift your flour, but I don't always.)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- smidge of ground cloves
- 1/2 cup boiling water
- Preheat oven to 350 degrees F.
- Cream shortening and sugar till light.
- Add egg and molasses; beat thoroughly.
- Sift together dry ingredients. Add to creamed mixture alternately with water, beating well after each addition.
- Baked in greased and lightly floured (or sprayed with non-stick spray) 9x13-inch pan at 350 degrees for 45-50 minutes or till done.
- Last time I made this, it seemed to bake rather slowly and took about 55 minutes to bake. It is done when a cake tester inserted in the center comes out clean.
Enjoy this yummy recipe! Check out Tempt Your Tummy Tuesday for more great recipes. Happy Thanksgiving!!