"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Peppery Gingerbread Recipe

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This recipe for Peppery Gingerbread, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, June 16, 2007


2 cups flour
1 cup molasses
3/4 cup milk
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 tablespoon pepper sauce
1/2 teaspoons ginger
1 teaspoon baking soda
1 teaspoon cinnamon
powdered sugar

Preheat oven to 325.

Grease and flour 9 inch square baking dish.

Beat flour, molasses, milk, sugar, butter, egg, pepper sauce, ginger, baking soda and cinnamon in large bowl.

Pour batter into pan; bake 1 hour.

Cool in pan on wire rack.

Sprinkle top of gingerbread with powdered sugar.

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