Gingerbread
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 80. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup shortening
- 1/2 cup light molasses
- 1 egg
- 1/2 cup water
Instructions
- In a bowl combine flour, brown sugar, cinnamon, ginger, baking powder, and baking soda. Add shortening, molasses, egg, and 1/2 cup water.
- Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Pour into a greased and floured 8x8x2-inch baking pan. Bake in a 350° oven for 35 to 40 minutes or till a toothpick inserted near the center comes out clean. Cool on a rack 10 minutes. Remove from pan; serve warm.
- Microwave directions: Prepare batter as above, except substitute cooking oil for shortening. Grease a 2-quart ring mold. Coat with 2 tablespoons toasted wheat germ. Pour batter into mold. Micro-cook, uncovered, on 50% power (medium) for 10 minutes, giving dish a quarter-turn every 3 minutes. If not done, cook on 100% power (high) for 30 seconds to 2 minutes more or till surface is nearly dry. Cool 5 minutes.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Finnish Gingerbread (14795888216).jpg" by Turku Gingerbread from Finland; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Finnish_Gingerbread_(14795888216).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.