Yogurt-glazed Gingerbread

From my childhood up, my mind had been full of objections against the doctrine of God's sovereignty in choosing whom He would to eternal life, and rejecting him whom He pleased; leaving them eternally to perish, and be everlastingly tormented in Hell. It used to appear like a horrible doctrine to me. But I have often, since that first conviction, had quite another kind of sense of God's sovereignty than I had then. I have often since had not only a conviction, but a delightful conviction. The doctrine has very often appeared exceeding pleasant, bright, and sweet. Absolute sovereignty is what I love to ascribe to God. But my first conviction was not so.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cake	12	Servings

INGREDIENTS

3/4	c	Butter/margarine
3/4	c	Sugar
2		Eggs
3/4	c	Molasses
2 1/2	c	Flour
2	t	Powdered ginger
1 1/2	t	Cinnamon
1/2	t	Cloves
1/2	t	Nutmeg
2	t	Baking soda
1/2	t	Baking powder
1	c	Boiling water
1	c	Sugar
1/2	c	Yogurt
1/2	t	Baking soda
1/2	t	Whole cloves
1/4		up to
1/2	c	Butter

INSTRUCTIONS

From: cazeved1@cc.swarthmore.edu (Celina R. Azevedo)  Date: Mon, 11 Oct
1993 18:07:12 GMT I am posting in response to the  request for
gingerbread recipes.  This is a really scrumptious recipe  my mother
got out of a ladies' aid society type cookbook from the  1960's. The
yogurt glaze is what makes it--strange but true.  NOTE: this would
probably be great with freshly grated ginger, too,  but I'm not sure
what the equivalent amount would be.  Preheat the oven to 325.  Beat
the butter with the sugar until light  and fluffy.  Add the eggs and
the molasses.  Sift the dry ingredients  together, then add them to the
butter-sugar mixture alternately with  the boiling water. Mix just
until smooth. Pour into a greased 9x9  inch baking dish and bake for 40
minutes. Meanwhile, make:  GLAZE: Mix all the ingredients in a saucepan
and boil for 1 minute. If  you're squeamish about the whole cloves,
take them out after boiling.  As soon as the gingerbread comes out of
the oven, prick it all over  with a toothpick and pour the glaze on.
Allow it to set for several  hours.  REC.FOOD.RECIPES ARCHIVES  /CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 358 Calories From Fat: 79 Total Fat: 9g Cholesterol: 51.9mg Sodium: 357.7mg Potassium: 386.3mg Carbohydrates: 66.1g Fiber: <1g Sugar: 45.7g Protein: 4.5g