Difference between revisions of "Colonial Gingerbread"
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* 1-½ teaspoonfuls soda sifted with 3 cupfuls of [[flour]] | * 1-½ teaspoonfuls soda sifted with 3 cupfuls of [[flour]] | ||
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# First beat together the above ingredients | # First beat together the above ingredients | ||
# Bake in loaf | # Bake in loaf | ||
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[[Category:Maple syrup Recipes]] | [[Category:Maple syrup Recipes]] | ||
[[Category:Molasses Recipes]] | [[Category:Molasses Recipes]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Sour milk Recipes]] | [[Category:Sour milk Recipes]] | ||
Latest revision as of 11:21, 15 July 2012
Ingredients
- 1 cupful Porto Rico molasses
- ½ cupful butter (softened)
- ½ cupful Sugar
- 2 eggs
- 1 cupful thick sour milk
- 1 teaspoonful each of ginger and cinnamon
- 1-½ teaspoonfuls soda sifted with 3 cupfuls of flour
Procedures
- First beat together the above ingredients
- Bake in loaf
- Serve warm
- Garnish with whipped cream.
