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 vote5
Serves:
9
Ingredients
-
GINGERBREAD
-
1/2 cbutter
-
1 csugar cookie mix
-
1 cmolasses, dark
-
2eggs, separated
-
3 ccake flour
-
1 tspsalt
-
1 tspbaking soda
-
2 tspginger
-
2 tspcinnamon
-
1 cbuttermilk
-
HARD SAUCE:
-
1/2 cbutter
-
1 1/2 csifted confectioners' sugar
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1egg, separated
-
2 tspgrated lemon rind
How to Make Gingerbread
- GINGERBREAD:
Cream butter; add sugar and cream until light and smooth. - Add molasses and beaten egg yolks; mix thoroughly.
- Sift flour; measure.
- Sift with salt, baking soda and spices.
- Add flour mixture alternately with buttermilk.
- Fold in stiffly beaten egg whites.
- Turn batter into well greased and floured mold or 9-inch square pan.
- Bake at 350 degrees for 30 to 40 minutes.
- Serve hot topped with Hard Sauce.
- HARD SAUCE:
Cream butter and sugar; add egg yolk, beating constantly. - Blend in lemon rind.
- Fold in stiffly beaten egg white; chill.
No name with this recipe.
