My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, February 6, 2010

Old-Fashioned Soft Gingerbread

I don't even have to have a pan of this in the oven to smell it, all I have to do is read the recipe. My grandmother made this a lot. She would always say,"Sit down honey I'll cut you a piece while it's warm", and she would always put a pat of butter on top.

Gingerbread is wonderful for breakfast or a nice dessert with fresh peaches and whipped cream, or grab a piece and run out the door.

Your kids will be giving you hugs by the hundreds after a piece of this.

Old-Fashioned Soft Gingerbread

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1 egg
1/2 cup milk
1/2 cup molasses (any kind, I like dark)
1/4 cup melted butter

Sift the flour, baking powder, baking soda, sugar, salt, and spices together. Beat the egg, and add the milk and molasses to it; stir the liquid into the flour mixture. Add the melted butter and combine well. Pour into a well greased loaf pan. Bake at 350 degrees for 30 minutes. This may also be baked in cupcake or muffin tins for 20-25 minutes.

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