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Grandma Grounds Ginger Bread (2 versions) Recipe

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This recipe for Grandma Grounds Ginger Bread (2 versions) is from The Baricevich / Jaranowski - Willis / Grounds Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 Cup granulated sugar
1/2 cup molasses
1/4 cup crisco
1 1/2 cups sour milk (buttermilk)
2 tsp ginger
1 tsp cinnamon
1/2 cup brown sugar
1/2 cup butter
2 eggs
1 tsp soda
1 tsp baking powder
2.5 Cups flour

Version 1: Lemon sauce
1/2 cup sugar
1 tbsp. cornstarch
1 cup boiling water
2 tbsp. Butter
1.5 tsp lemon juice
1/8 tsp nutmeg

Version 2:Lemon Curd (sauce)
1/4 C. Grated Lemon Rind
2 C. Sugar
4 eggs, slightly beaten
2/3 C. Lemon Juice
1 Cup Butter (marg.)
Directions:
Directions:
Bread Version 1:
Combine ingredients. Bake in loaf pan 325 degrees for 30-40 minutes *Top with powdered sugar or lemon sauce.

Bread Version 2:
Cream butter and crisco with both sugars until light and smooth. Add molasses and slightly beaten eggs & mix thoroughly. Sift dry ingredients and add to creamed mixture alternately with sour milk. Turn into well-greased and floured mold. Bake at 350 degrees for 30-450 minutes. Serve hot topped with hard sauce or lemon sauce (different sauces)

Lemon Sauce Version 1:
Mix sugar & cornstarch. add water slowly, stirring constantly. Boil 5 minutes, remove and add other ingredients.

Lemon Curd/Sauce Version 2:

Topping for gingerbread, pound cake or as filling for tarts.

Combine lemon rind, lemon juice, sugar & butter in top of double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually sir about 1/4 of the hot mixture into eggs. Add remaining hot mixture, stirring constantly. Cook over simmering water, stirring constantly until mixture thickens and coats a spoon (about 15 minutes) Remove from heat. Cool. Cover and refrigerate. Yield 3.5 cups. Lemon curd may be chilled in a tightly covered glass container up to 2 weeks. For tart filling or pudding. Fold in 1/2 cup whipped cream to 1 cup lemon curd.
Personal Notes:
Personal Notes:
Version 1 is Aunt Betty's
Version 2 is Dodie's

 

 

 

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