guarino@decwrl (Loretta Guarino Reid) (01/10/86)
.RH MOD.RECIPES-SOURCE GINGERBREAD D "20 Dec 85" .RZ "SOFT GINGER BREAD" "Traditional gingerbread, soft and chewy" I got this recipe from a college roommate, who got it from her mother. .IH "makes 1 pan gingerbread" .IG "1 cup" "butter" .IG "1 cup" "white sugar" .IG "2 tsp" "baking soda" (That's SODA, not POWDER) .IG "1 cup" "water" (boiling) .IG "1 cup" "blackstrap molasses" .IG "1 tsp" "salt" .IG "1 tsp" "ginger" .IG "1 tsp" "cinnamon" .IG "2 3/4 cups" "white flour" .IG "2" "eggs" (large) .IG "1/4 cup" "powdered sugar" .IG "1/4 cup" "diluted milk" (mix 2 Tbsp milk and 2 Tbsp water) .PH .SK 1 Preheat oven to 350 .SK 2 Cream together the butter and sugar in bowl big enough to hold the entire recipe. .SK 3 Dissolve the baking soda in 1 cup boiling water. Add that mixture, and the molasses, salt, ginger, cinnamon, and flour to the butter-sugar cream. Mix only until moistened and evenly distributed. .SK 4 Lightly beat the eggs, then add them to the bowl and beat the complete mixture well. .SK 5 Grease a 9-inch by 13-inch shallow baking pan (or a 10-inch round casserole dish). Pour the mixture into the dish. Bake for about 45 minutes, or until a poked toothpick comes out clean. .SK 6 Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread. .NX Serve warm! You can make a refreshing variation on this basic recipe by replacing 1 cup of the flour with whole-wheat flour, reducing the sugar to 1/2 cup, and increasing the molasses to 1 1/4 cups. .SH RATING .I Difficulty: easy. .I Time: 20 minutes plus baking and cooling time. .I Precision: moderate. .WR Loretta Guarino Reid, guarino@decwrl DEC Western Software Laboratory Palo Alto, California