Food
Gingerbread
By Yankee Magazine|Dec 05 2007|
A good, basic gingerbread. The recipe makes a lot, but can be halved and baked in an 8- or 9-inch square pan.
Yield
Serves 12-14.
Ingredients
3/4 cup shortening
1-1/2 cups molasses
1 egg
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
3 cups flour
1/3 cup sugar
1/2 teaspoon salt
1 cup boiling water
Instructions
Cream shortening and molasses; add egg. Stir in dry ingredients and mix well. Add boiling water, and mix. Bake in greased 1 3×9-inch pan at 350 degrees F for half an hour or until done. Serve hot with whipped cream.
