Gingerbread – Original and modified

Gingerbread – Original recipe from jar of Grandma’s Robust (Unsulphured) Molasses

    • 8 Tbsp (1 stick) butter

 

  • 1/2 cup sugar

 

 

  • 1 cup Grandma’s Molasses

 

 

  • 1 egg

 

 

  • 2 – 1/4 cups flour

 

 

  • 1/2 tsp salt

 

 

  • 2 tsp baking powder

 

 

  • 1 tsp baking soda

 

 

  • 2 tsp ginger

 

 

  • 2 tsp cinnamon

 

 

  • 1/2 tsp. ground cloves

 

 

  • 1 cup boiling water

 

 

  • optional: 1 tsp grated orange zest

 

 

  • optional: 1/2 cup chopped nuts

 

 

Heat oven to 350 F. Beat butter with sugar and molasses. Mix in egg. Sift dry ingredients and add to wet mixture, alternately with water, until just combined. Bake in greased 9-in. square pan 40 minutes. Cool.

Gingerbread – Modified by C Good

    • 8 Tbsp (1 stick) butter

 

  • 1/4 cup sugar

 

 

  • 1 cup Grandma’s Molasses

 

 

  • 1 egg

 

 

  • 1 – 1/2 cups wheat flour

 

 

  • 3/4 cup instant oatmeal

 

 

  • sprinkle of salt

 

 

  • 2 tsp baking powder

 

 

  • 1 tsp baking soda

 

 

  • 3 tsp ginger

 

 

  • 3 tsp cinnamon

 

 

  • 1 tsp. ground cloves

 

 

  • 1 cup boiling water

 

 

Heat oven to 350 F. Beat butter with sugar. Add molasses and mix. Mix in egg. Sift dry ingredients and add to wet mixture, alternately with water, until well combined. Let sit for a couple minutes to allow instant oatmeal to absorb some of the water Bake in greased 9-in. square pan 30-35 minutes. Cool.

Edited 9/12/07:

If you use blackstrap/strong/robust molasses, increase the sugar content from 1/4 cup to 1/2 cup. Also, it is best if you let this sit for 5-10 minutes after everything has been mixed together, to allow the oatmeal to absorb some of the liquid.

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