'Tis the season for one of my all-time favorite things: gingerbread!
Be it cookies or the cake-like bread, I will happily devour gingerbread anytime of year, but there's just something special--magical, even--about fresh, homemade gingerbread during the winter holidays. The smells, the flavors... *happy sigh*
This is the recipe I use, though I honestly don't remember where I got it years ago. Enjoy!
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Gingerbread
Ingredients:
1/2 cup shortening
1/2 cup white sugar
1 egg
1/2 cup light molasses
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup water
Directions:
Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan. Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly. Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon. Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.
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