Soft Gingerbread-Barbie (Taylor) Smith
Source of Recipe
The New Pennsylvania Dutch Cookbook By Ruth Hutchison Harper and Row 1958
Recipe Introduction
This wonderful recipe is from a cookbook given to me in 1969 by my high school days best friend, Barbie (Taylor) Smith, now of Panama City, FL.
The New Pennsylvania Dutch Cookbook By Ruth Hutchison Harper and Row 1958
List of Ingredients
1/2 cup butter -- softened
1 cup brown sugar -- or white
2 large eggs
2 cups all-purpose flour -- sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 cup molasses
1/2 cup boiling water
Recipe
Cream shortening (butter) and sugar and beat in eggs seperately.
Sift the flour twice, then resift with soda, salt, cinnamon, cloves, and ginger.
Combine the boiling water and molasses and add to the creamed mixture alternately with the flour mixture.
Beat well all the time during additions.
Pour batter into greased loaf pan. Bake at 350f for 40 minutes. Makes one loaf.
The original source is noted as "The Pennsylvania German 1907".
I wonder how it would be if a bit of minced fresh ginger were added? It works in everything else...perhaps it's time to experiment!
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