RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY
This is perhaps the best gingerbread I have ever made. It’s not too sweet, good for breakfast and snacking. It’s a southern recipe, easily halved if you want. I usually bake it in two pans and give one away.
Cleora Butler's Mother's Gingerbread
1/2 cup butter
1/2 cup sugar
1 cup molasses
2 tsp baking powder
1 tsp each cinnamon
1 tsp ginger
2 cups flour
1 tsp baking soda
1 cup boiling water, added after all the other ingredients have been blended together
Cream butter and sugar until light; add molasses.
Sift flour with spices, baking powder and soda; add, with the eggs, to the molasses mixture.
Blend thoroughly and add the boiling water, stirring constantly until well mixed.
Pour into a greased 9 by 13-inch pan and bake in a 350F oven until done, about 30 minutes.
Cut into squares when cool and serve with whipped cream.