Tempt My Tummy Tuesday - November 25, 2008

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!!