Sorghum Gingerbread or Mini Loaves
Source of Recipe
Angela Lowry
Recipe Introduction
From Angela Huber S2000
List of Ingredients
1/4 cup vegetable shortening
1/4 cup margarine
1 cup hot water
1 cup sorghum molasses or other molasses
3/4 cup sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
2 3/4 cups GFCF flour mixture
2 large eggs, well beaten
Recipe
In a saucepan combine the shortening, margerine, water, molasses, sugar, ginger, and cinnamon.
Bring to a boil, stir, and set aside to cool.
Sift flour, baking soda, and salt together.
Add cooled molasses-sugar mixture; stir until well
blended.
Stir in well-beaten eggs.
Pour into a greased & floured 9-x12-inch baking pan.
Bake in a preheated 350 degree oven for about 25 to 35 minutes.
If making mini loaves, check after 20 minutes.
Makes 1 pan or 8 to 10 mini loaves.
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