| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1 | c | Light molasses |
| 1/2 | c | Sugar |
| 1/2 | c | Margarine or butter (1 stick); softened |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Ground ginger |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1 | lg | Egg |
| 1 1/2 | c | Walnuts; coarsely chopped |
INSTRUCTIONS
Yields: 2 loaves (8 servings each) 1. Preheat oven to 325 degrees F. Line two 8 1/2" by 4 1/2" loaf pans with foil. 2. Into large bowl, measure all ingredients except walnuts; add 3/4 cup water. With mixer at low speed, beat ingredients until well blended, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. With spoon, stir in walnuts. 3. Pour batter into pans. Bake 1 hour or until toothpick inserted in center of loaf comes out clean, covering with foil during last 20 minutes to prevent overbrowning. Cool loaves in pans on wire rack 10 minutes; remove from pans and finish cooling on rack. Serve gingerbread with ham or turkey dinner, or serve with coffee or tea for afternoon snack. Recipe by: Good Housekeeping 1996 Posted to recipelu-digest Volume 01 Number 330 by ctlindab@mail1.nai.net on Nov 30, 1997
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