| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 2 |
c |
scant sugar |
| 4 |
T |
Molasses |
| 2 |
t |
Each ginger & cinnamon |
| 1 |
t |
Each ground cloves & nutmeg |
| 1 |
pn |
Salt |
| 2 |
c |
Buttermilk |
| 2 |
t |
Soda |
| 2 |
|
Eggs, well beaten |
| 3 |
c |
Flour, sifted |
| 1 |
c |
Sugar |
| 1/2 |
c |
Butter |
| 1 |
|
Lemon, juice of |
| 1 |
|
Egg |
| 1/2 |
|
up to |
| 1 |
c |
Boiling water |
INSTRUCTIONS
GINGERBREAD: Melt 1 cup butter, then add 2 cups sugar, molasses,
ginger, cinnamon, cloves, nutmeg and salt; mix well. Dissolve soda in
the buttermilk, then add to other mixture. Stir well. Add 2 eggs, stir
in flour. Grease and flour 9x12-inch pan. Bake at 350 for 35-40
minutes. Serve hot or cold with whipped cream or lemon sauce. LEMON
SAUCE: Put 1 cup sugar, 1/2 cup butter, lemon juice, 1 egg and 1/2 to
1 cup boiling water in top of double boiler and stir until thick.
Serve hot or cold over gingerbread. MRS DAVID HENDERSON (GRACE)
MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy
Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”