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Honey Gingerbread Recipe

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This recipe for Honey Gingerbread, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, October 29, 2006



1 egg, well beaten
1 c. dairy sour cream
1 c. honey
2 1/2 c. sifted all-purpose flour
1/2 t. salt
1 t. soda
1 t. baking powder
2 t. ginger
1/2 t. cinnamon
1/4 c/ oil


1 stick butter
1/4 t. salt
1/2 c. dairy sour cream
1/4 c. mild-flavored honey
1 t. vanilla


Preheat oven to 350. In small bowl, beat egg well. Combine
sour cream and honey. Blend into beaten egg. Sift together
dry ingredients. Place in large bowl. Add egg mixture to dry
ingredients. Beat well. Blend in oil. Pour onto well greased
9x9x2 inch pan. Bake 30-40 minutes or until done in center.
Cool on rack 5 minutes. Remove from pan. Cut in squares.
Serve warm. Makes 9 servings.


Cream butter until soft. Blend in balance of ingredients until
well mixed. Serve on gingerbread squares. Makes about 1
1/2 cups.




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