"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

Soft, Yummy Gingerbread Recipe

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This recipe for Soft, Yummy Gingerbread, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Dandelakis Family
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup margarine, softened
3/4 cup sugar
1 egg
1 cup molasses
2-1/2 cups all purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup hot water

Directions:
Directions:
Preheat oven to 325. Cream margarine and sugar together until fluffy. Add egg and molasses. Add dry ingredients, beating until smooth. Stir in hot water, blending well. Pour into greased 13x9-inch pan. Bake at 325 about 35-40 minutes. Serve warm with applesauce or whipped cream.

Personal Notes:
Personal Notes:
This is a soft cake-y gingerbread. If 13x9-inches is just too much gingerbread, you can put it into two 8x8-inch pans, bake them and freeze one for later!

 

 

 

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