"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Mama's Gingerbread Recipe

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This recipe for Mama's Gingerbread, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Wilkins
Added: Thursday, January 1, 2009


1/2 c. boiling water
1/2 c. crisco
1/2 c. brown sugar
1/2 c. molasses
1 egg beaten
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. soda
3/4 tsp. ginger
3/4 tsp. cinnamon

Sauce: 1 stick butter
1 c. brown sugar
2 T. flour mixed in cup of water
2 tsp. vanilla

Pour boiling water over crisco. When melted, add sugars, molasses and egg. Add sifted dry ingredients and beat well. Bake in greased and floured 8 inch square pan at 350 for 35 minutes.

Sauce: Melt butter and sugar. Stir in water mixed with flour. Cook until thickened and add vanilla. Serve hot over gingerbread.

I usually double both this cake and sauce recipe to make enough for a 9 x 13 pan and enough sauce for it.

Personal Notes:
Personal Notes:
A wonderful lifetime memory of one of Mama's best dishes. Just makes you smile to think of it and a bigger smile to taste it and we do this often!




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