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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gingerbread Recipe

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This recipe for Gingerbread is from The Kitchen According to Jane, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c. all purpose flour
1/2 t. baking powder
4 t. ground ginger
4 t. ground cinnamon
1/2 t. ground cloves or allspice
1/2 t. salt
1 1/2 sticks (12 T.) butter, softened
1 1/2 c. packed light brown sugar
2 large eggs
1 c. dark molasses
1 T water
Directions:
Directions:
Whisk together the ingredients in the large bowl, set aside

Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.

Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixers dough hook) until well blended. If dough is too soft, add a little more flour.

Wrap the dough in plastic wrap and refrigerate at least 2 hours, preferably overnight.You can make it up to 3 days ahead of time. Let it sit at room temp.
for at least 10 minutes before rolling out.

 

 

 

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