There are a lot of gourmet recipes out there. But when the thermometer dips below zero -- I know what I want. Plain, simple, Betty Crocker Gingerbread, hot from the oven. In big chunks. Crumbling in my hand. Warming my tummy in defiance of the outside temperature. Scenting my kitchen. Taking me back to my childhood. Try it -- you'll like it!
2 1/3 cups all-purpose flour
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1/2 cup shortening
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
Heat oven to 325 degrees. Grease and flour square pan, 9x9x2 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, about 50 minutes.
(From Betty Crocker's Cookbook, New and Revised Edition, Fifth Printing, 1981, Copyright 1978, 1969 by General Mills, Inc., Minneapolis, Minnesota.)
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1/2 cup shortening
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
Heat oven to 325 degrees. Grease and flour square pan, 9x9x2 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, about 50 minutes.
(From Betty Crocker's Cookbook, New and Revised Edition, Fifth Printing, 1981, Copyright 1978, 1969 by General Mills, Inc., Minneapolis, Minnesota.)
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