| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Tabasco |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
c |
Light molasses |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Butter or margarine; softened |
| 1 |
tb |
Tabasco® pepper sauce |
| 1 1/2 |
ts |
Ground ginger |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Baking soda |
| 1 |
lg |
Egg |
|
|
Confectioners' sugar |
INSTRUCTIONS
Preheat oven to 325°F.
Grease and flour 9 x 9-inch baking pan. In large bowl, with mixer at low
speed, beat flour, molasses, milk, sugar, butter, Tabasco sauce, ginger,
cinnamon, baking soda and egg until well blended and smooth. Increase speed
to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
Pour batter into pan; bake 1 hour or until toothpick inserted in center
comes out clean. Cool in pan on wire rack. Sprinkle top of gingerbread with
confectioners' sugar.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 23, 1998
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