"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Aunt Mary's Gingerbread, by Aunt Rita Shaffer, is from The Conrad Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. shortening 3/4 c. light brown sugar 2 eggs 1 c. molasses (I prefer Brer Rabbit) 2 1/2 c. flour 1 tsp. ground ginger 1 c. boiling water 2 tsp. baking soda
2 (8oz.) pkg. cream cheese 1 tsp. vanilla 2 c. powdered sugar 1/4 c. milk
Cake: Cream shortening and brown sugar. Add eggs and molasses. Mix well. Add flour and ginger. Dissolve soda into boiling water. Pour into gingerbread batter and mix. Grease and flour 9 x 13 pan. Bake at 350º for about 30 minutes or until a toothpick in center comes out clean.
Topping: Beat cream cheese. Add vanilla and powdered sugar. Beat until smooth. Add milk. Refrigerate.
Cut gingerbread into squares and serve with a heaping spoon of topping on each serving.
I have been making gingerbread for my family for many years. It has been one of my favorite recipes ever since Aunt Mary Cassidy (Pop's sister), made it. Editor's note: Aunt Rose used this recipe as does Mom (Dorothy Wirfel). Aunt Ann's was a little different - see Old Fashioned Gingerbread submitted by Jane Delauter.
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