Gingerbread is high on the list of my “comfort” foods. I think it’s because my brother’s baby nurse, Steppy, who also took care of my daughter, used to make it and also gingerbread men. The aroma of gingerbread baking is intoxicating. It brings back all the love and hugs and second chances, Steppy showered on all of us.
Adding a little fresh ginger to the batter gives this tried and true recipe an extra kick! Smother your gingerbread with home made applesauce and all is right with the world!
Prep time: 15 minutes
Gingerbread
By Published: January 24, 2014
Yield:
- 12 Servings
Ingredients
- 3 1/3 Cups Flour
- 1 Cup Sugar
- 2 1/2 Teaspoons Baking Soda
- 1 1/2 Teaspoons Salt
- 1 tablespoon Ground Ginger
- 1 1/2 Teaspoons Cinnamon
- 2 Large Eggs
- 1 Cup Molasses
- 1/2 teaspoon minced fresh ginger
- 1 Cup Vegetable Oil
- 1 Cup Boiling Water
- Non-Dairy Baking Spray
Equipment
- Rubber Spatula
- 13x9x2 Baking Pan
- Electric Mixer
- Cooling Rack
Directions
- Preheat oven to: 350˚ F. Spray baking pan.
- Pour dry ingredients into mixing bowl. Mix well on low speed.
- Add remaining ingredients. Begin mixing on low speed. As batter gets thicker, increase speed of mixer. Be sure to scrape down the sides and the bottom of the mixing bowl with a rubber spatula as ingredients are blended.
- Scrape batter into prepared baking pan. Bake gingerbread 35-40 minutes. The top should spring back when touched lightly. Cool on a rack.
- Cut gingerbread into small squares and serve warm with fresh applesauce.
