"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

Refrigerator Gingerbread Recipe

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This recipe for Refrigerator Gingerbread, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary-Jeanine Ibarguen
Added: Thursday, December 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Molasses
1 tsp soda (add to molasses)
1 cup milk
4 cups flour
1 tsp baking powder
3 eggs
1 cup sugar
1 cup fat (bacon for economy)
1 tsp ginger
1 tsp. Cinnamon
pinch clove
pinch salt

raisins and nuts if desired

Directions:
Directions:
This makes a very large gingerbread: 4 fair-sized pans. Bake as you want, the longer it is kept in the refrigerator, the better the flavor. I have kept this a month before baking. I did this 25 years ago when frozen pies and cakes were unheard of. Bake at 375 degrees

Personal Notes:
Personal Notes:
I got this recipe from one of Nana's (Marie Smith) cookbooks. Substitute vegetable oil for the bacon drippings. It is so nice to bake up a yummy pan of gingerbread just by spooning some batter from a bowl in the frig.

 

 

 

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