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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Gingerbread Recipe

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This recipe for Gingerbread is from Brown Family Cookbook, 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:  
1 c. shortening
1 c. sugar
3 eggs
1 t. cinnamon
1 pinch salt
1 t. ginger
2 1/2 c. flour
1 c. buttermilk
1 c. molasses
1 t. baking soda, dissolve in hot water
Directions:
Directions:
Cream shortening and sugar. Add eggs one at a time, beating well after each egg. In a separate bowl, mix flour, cinnamon, ginger, and salt. Add to egg/sugar mixture, alternating with buttermilk. Beat well. Add molasses, beat well. Add dissolved soda (1/8 c. or less) to creamed mixture and beat. Grease and flour cupcake pans. Bake at 350 degrees for 20 minutes. Keep up to 3 weeks in refrigerator.
Personal Notes:
Personal Notes:
Mom (Charlotte Brown) served this with applesauce. She usually made it in the fall around Halloween.

 

 

 

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