About: Soft Gingerbread   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

This Recipe is From my Great Grandmother. it Was Passed on to me by my Late Grandmother. i Use margarine Instead of lard. You Can Use All butter if You Prefer. Soft Gingerbread * 1/2 c butter * 1/2 c lard * 1 c sugar * 1 c molasses * 1/2 c water * 1 tb powdered ginger * 1 1/2 ts cinnamon * 2 1/2 c all-purpose flour * 2 1/2 ts baking soda * 1 tb salt * 2 eggs Enjoy.

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  • Soft Gingerbread
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  • This Recipe is From my Great Grandmother. it Was Passed on to me by my Late Grandmother. i Use margarine Instead of lard. You Can Use All butter if You Prefer. Soft Gingerbread * 1/2 c butter * 1/2 c lard * 1 c sugar * 1 c molasses * 1/2 c water * 1 tb powdered ginger * 1 1/2 ts cinnamon * 2 1/2 c all-purpose flour * 2 1/2 ts baking soda * 1 tb salt * 2 eggs Enjoy.
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abstract
  • This Recipe is From my Great Grandmother. it Was Passed on to me by my Late Grandmother. i Use margarine Instead of lard. You Can Use All butter if You Prefer. Soft Gingerbread * 1/2 c butter * 1/2 c lard * 1 c sugar * 1 c molasses * 1/2 c water * 1 tb powdered ginger * 1 1/2 ts cinnamon * 2 1/2 c all-purpose flour * 2 1/2 ts baking soda * 1 tb salt * 2 eggs Put The butter, lard, sugar, molasses, And water in a Saucepan With TheSpices And Bring to The Boil; Remove From The Heat And Allow to Cool. SiftThe flour, Soda, And salt Into a Large Bowl. Stir The Cooled Liquid QuicklyThrough. Beat The eggs Well And Stir Them Into The Batter. Pour TheBatter Into a Greased Baking Dish And Bake in an Oven Preheated to 350 ForAbout 35 Minutes or Until The Top is Well Browned And The Sides Pull AwaySlightly. Enjoy.
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