"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gingerbread Recipe

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This recipe for Gingerbread, by , is from The Love of Nana's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 29, 2007


2 eggs, lightly beaten
3/4 c. dark brown sugar (packed)
3/4 c. dark molasses
3/4 c. melted shortening
2&1/2 c. plain flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. soda
2 tsp. ginger
1&1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 c. boiling water

For lemon sauce:
3/4 c. sugar
2 c. water
2 tbsp. cornstarch
1/4 c. butter
grated rind of 2 lemons or 1/4 c. lemon juice
dash of salt

Mix sugar, molasses and shortening together. Add beaten eggs and mix well. Add sifted dry ingredients and beat until well blended. Then add boiling water and beat until smooth. Batter will be thin. Pour into greased and floured oblong 9x14 pan. Bake at 350 for 30-40 minutes. For clear lemon sauce mix together sugar and cornstarch. Add water and cook until thick and clear. Remove from heat and stir in remaining ingredients. Pour over gingerbread.




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