Difference between revisions of "Gingerbread"
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Combine cream shortening and sugar, beat in egg. Then add in the water and molasses. Finally add the flour, ginger, baking soda and salt; beat well after each addition. Smooth into a greased 8" square (traditional) baking pan. Slide into a 350 degree F oven for ~30 minutes, or until a toothpick comes out clean. | Combine cream shortening and sugar, beat in egg. Then add in the water and molasses. Finally add the flour, ginger, baking soda and salt; beat well after each addition. Smooth into a greased 8" square (traditional) baking pan. Slide into a 350 degree F oven for ~30 minutes, or until a toothpick comes out clean. | ||
(optional) To serve with a whipped cream topping. | (optional) To serve with a whipped cream topping. | ||
Latest revision as of 16:40, 16 July 2012
Description
Gingerbread [1][2][3] is normally in the form of a cake or cookie dessert.
Ingredients
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 3/4 cup water
- 1/2 cup molasses
- 1-1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Whipped topping
Procedures
Combine cream shortening and sugar, beat in egg. Then add in the water and molasses. Finally add the flour, ginger, baking soda and salt; beat well after each addition. Smooth into a greased 8" square (traditional) baking pan. Slide into a 350 degree F oven for ~30 minutes, or until a toothpick comes out clean. (optional) To serve with a whipped cream topping.
References
- ↑ Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 217-218. ISBN 2762558972.
- ↑ Taste of Home. Taste of Home. 2002. pp. 41. http://www.tasteofhome.com/recipes/Gingerbread-Cake.
- ↑ Crocker, Betty (1979). Betty Crocker's Cookbook New and Revised Edition. Golden Press/New York Western Publishing Company, Inc.. pp. 257. ISBN 78-52003.
