| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking liv, Gingerbread |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Ground ginger |
| 1 |
ts |
Cinnamon |
| 8 |
tb |
Soft; unsalted butter |
| 1/4 |
c |
Sugar |
| 1 |
lg |
Egg |
| 2/3 |
c |
Unsulphured molasses |
| 2/3 |
c |
Milk or water |
INSTRUCTIONS
One 8 by 8 by 2-inch pan, buttered and the bottom lined with a square of
parchment or waxed paper.
1. Preheat oven to 350 degrees and set a rack in a middle level. Combine
flour, baking powder, baking soda, salt and spices in a mixing bowl and
stir well to mix.
2. Beat butter and sugar until light and fluffy, by hand or by machine on
medium speed. Beat in egg, and continue beating until smooth.
3. Stir molasses and milk together and add to butter mixture with dry
ingredients.
4. Fold batter together with a rubber spatula.
5. Scrape batter into prepared pan. Bake gingerbread about 35 to 45
minutes, until well risen and firm in the center.
6. Cool in pan 5 minutes, then unmold to a rack to cool completely.
Posted to recipelu-digest Volume 01 Number 381 by RecipeLu
<recipelu@geocities.com> on Dec 18, 1997
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