Gingerbread
By
Billie Neal
@WildExpectation
1
This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and really like or are unusual due to ingredients or possibly due to the number of recipes with the same name but are different in some way. I hope you enjoy.
I know some the recipes are really lacking in some or all areas, but I am posting them as they are in the cookbook
I know some the recipes are really lacking in some or all areas, but I am posting them as they are in the cookbook
Rating:
★★★★★ 1 vote
Serves:
9
Ingredients
- 1/2 c
- butter
- 1 c
- sugar cookie mix
- 1 c
- molasses, dark
- 2
- eggs, separated
- 3 c
- cake flour
- 1 tsp
- salt
- 1 tsp
- baking soda
- 2 tsp
- ginger
- 2 tsp
- cinnamon
- 1 c
- buttermilk
- 1/2 c
- butter
- 1 1/2 c
- sifted confectioners' sugar
- 1
- egg, separated
- 2 tsp
- grated lemon rind
GINGERBREAD
HARD SAUCE:
How to Make Gingerbread
- 1GINGERBREAD:
Cream butter; add sugar and cream until light and smooth. - 2Add molasses and beaten egg yolks; mix thoroughly.
- 3Sift flour; measure.
- 4Sift with salt, baking soda and spices.
- 5Add flour mixture alternately with buttermilk.
- 6Fold in stiffly beaten egg whites.
- 7Turn batter into well greased and floured mold or 9-inch square pan.
- 8Bake at 350 degrees for 30 to 40 minutes.
- 9Serve hot topped with Hard Sauce.
- 10HARD SAUCE:
Cream butter and sugar; add egg yolk, beating constantly. - 11Blend in lemon rind.
- 12Fold in stiffly beaten egg white; chill.
No name with this recipe.
