"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Honey Gingerbread Recipe

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This recipe for Honey Gingerbread, by , is from Sardis Cokbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Switzer, Mom of Jonathan
Added: Wednesday, March 12, 2008


1 cup butter or margarine, softened
1-1/2 cups honey, divided
1 egg
2-1/2 cups flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 cup boiling water

Preheat oven to 350F. Grease two 8-1/2 x 4-1/2-inch loaf pans. In a bowl, cream together butter
and 1/2 cup honey. Mix in egg. In a medium bowl, blend together flour, ginger, baking soda and
cinnamon. In a small bowl, blend remaining 1 cup honey with boiling water. With mixer running,
add 1/3 dry mixture to creamed butter mixture. When dry mixture is incorporated completely, add
1/3 liquid mixture. Continue adding ingredients in batches, alternating the dry and liquid. Turn
batter into prepared pans, dividing equally. Bake until a toothpick inserted into center comes out
clean, 40 to 50 minutes. Makes 2 loaves.




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