Week 82:
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
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1 cup molasses
- 2 eggs
- 2 tsp baking powder
- 1 tsp each cinnamon
- 1 tsp ginger
- 2 cups flour
- Pinch salt
- 1 tsp baking soda
- 1 cup boiling water, added after all the other ingredients have been blended together
Instructions
- 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.