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Billie Neal


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


★★★★★ 1 vote




  • 1/2 c
  • 1 c
    sugar cookie mix
  • 1 c
    molasses, dark
  • 2
    eggs, separated
  • 3 c
    cake flour
  • 1 tsp
  • 1 tsp
    baking soda
  • 2 tsp
  • 2 tsp
  • 1 c

  • 1/2 c
  • 1 1/2 c
    sifted confectioners' sugar
  • 1
    egg, separated
  • 2 tsp
    grated lemon rind

How to Make Gingerbread



    Cream butter; add sugar and cream until light and smooth.
  2. Add molasses and beaten egg yolks; mix thoroughly.
  3. Sift flour; measure.
  4. Sift with salt, baking soda and spices.
  5. Add flour mixture alternately with buttermilk.
  6. Fold in stiffly beaten egg whites.
  7. Turn batter into well greased and floured mold or 9-inch square pan.
  8. Bake at 350 degrees for 30 to 40 minutes.
  9. Serve hot topped with Hard Sauce.

    Cream butter and sugar; add egg yolk, beating constantly.
  11. Blend in lemon rind.
  12. Fold in stiffly beaten egg white; chill.

    No name with this recipe.

Printable Recipe Card

About Gingerbread

Course/Dish: Cakes

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