Gingerbread

Why wouldn’t you want gingerbread this time of year? When I was younger, gingerbread was a Grandma O treat. I can picture sitting in her kitchen in Portland, smelling spices and molasses. I date my love of molasses to those days. I also love the history of gingerbread. One of the first recorded gingerbread recipes was from George Washington’s mother. I like history with my food.

I love that you can pick it up with a fork or eat it by hand. I was always looking forward to having a piece the next day after school, but there was never any left. Grandma never made hard sauce to go with it, she always made whipped cream. This is one of the few times I like whipped cream on cake.

Heat oven to 325 degrees. Plan on baking for 45 to 50 minutes.

Mix together thoroughly: 1/2 cup soft shortening, 2 tablespoons sugar, 1 egg

Blend in: 1 cup black molasses, 1 cup boiling water

Sift together and stir in 2 1/4 cup flour, 1 teaspoon soda, 1/2 teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon. Beat until smooth.

Pour into a well greased and floured 9″ square pan. Bake. Cut into 3 ” squares in the pan. Keep hot and serve piping hot with sweetened whipped cream.

* From the Recipe Box:

I know, shut up, 2 tablespoons of sugar. Yes, really. This is why my diabetic grandma could eat it, but molasses isn’t without issues of its own.

and remember: An adventurous life does not necessarily mean climbing mountains, swimming with sharks or jumping off cliffs.  It means risking yourself by leaving a little piece of you behind in all those you meet along the way. Big kiss, Lynn

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