"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Aunt Mary's Gingerbread Recipe

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This recipe for Aunt Mary's Gingerbread, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Rita Shaffer
Added: Monday, January 26, 2009



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 350 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.

Personal Notes:
Personal Notes:
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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