Ginger Bread Recipe

Ginger Bread Notes

This Recipe was submitted by Ken. He states: "My mother was a professor of Home Economics at Valparaiso University in the late 1920s and 30s. When she was there, she collected many recipes. This was one of them. She experimented with and tested her recipes. In this case, she calculated amounts for two pan sizes. Later, whenever milk or cream went sour in our household, we knew there was a gingerbread in the near future. These days, I don't wait for milk to sour. I use powdered buttermilk or yogurt to put the soda to work."

Ingredients

• 1 1/2 cups sugar, plus more for sprinkling on top
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1/2 teaspoon ginger
• 1 1/2 teaspoons salt
• 3 Tablespoons molasses
• 6 Tablespoons butter, melted
• 2 eggs, beaten
• 1 1/2 cups sour milk or cream
• 3 cups flour
• 1 1/2 teaspoons baking soda

Serves / Yields

one 9x9 or 9x13 pan

Preparation Instructions

Preheat oven to 350 degrees.

Stir together the dry ingredients. Add the molasses and melted butter. Add the eggs and milk or cream (if using cream, omit the butter). Sift together the flour and baking soda, and add to the mixture. Beat for 2 minutes. Turn mixture into a 9x9 (9x13) pan. Sprinkle with sugar. Bake 40 minutes.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• American, Bread, Dessert, Grain, Spice, Thanksgiving Recipes

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