Grandmothers Gingerbread Food

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GRANDMA BROWN'S GINGERBREAD

Steps:

• Grease well either a 9 x 13 baking pan or two 9-inch round pans.
• Cut a piece of parchment or waxed paper to fit bottom of pan.
• Cream sugar and shortening together.
• Mix dry ingredients together.
• Add the molasses and boiling water to the sugar and shortening mixture, then slowly add dry ingredients to this mixture; mixing well between each addition.
• Beat eggs well.
• Add into mixture last.
• Pour into prepared pan (s).
• Bake at 350° or until toothpick inserted in center comes out clean (it should take 20 minutes, but can take as long as 35 minutes).
• Best when served warm with fresh whipped cream, but delicious any time.

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

GRANDMOTHER'S GINGERBREAD

Steps:

• Cream shortening & sugar together.
• Mix in the other ingredients.
• Pour into a well greased 9x13 pan.
• Bake at 350 for 30-35 minutes, or until it starts to pull away from the edges and a toothpick comes out clean.

GRANDMA'S GINGERBREAD

Steps:

• Heat oven to 350 degrees.
• In medium bowl, blend butter with sugar, add molasses and eggs. Beat well. Sift dry ingredients, add alternately with water to molasses mixture. Bake in greased 9 inch square pan about 50 minutes.