Kenmore Gingerbread Food

GUINNESS GINGERBREAD

Steps:

• Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
• Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
• Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
• Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
• Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
• Let the gingerbread cool before cutting into slices or squares.

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.

KENMORE GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Cut up in a pan the butter and brown sugar; beat to a cream with a paddle.
• Add molasses and warm milk, ginger, cinnamon, mace and nutmeg; add brandy.
• Beat eggs till very light and thick.
• Flour and cream of tartar should be sifted, then stirred alternately with the beaten eggs into the batter.
• Mix in the juice and the grated rind of the orange.
• Dissolve soda in a little warm water, and stir in .
• Beat until very light.
• Raisins are a good addition.
• Bake in a loaf, sheet or patty pans for about 30 minutes.

MARY BALL WASHINGTON'S GINGERBREAD

Steps:

• Preheat oven to 350. Line a 13x9 pan with aluminum foil, making sure to cover the sides of the pan as well as the bottom. Butter the foil and set pan aside.
• Sift together the flour, ginger, cinnamon, nutmeg, mace, cream of tartar, and salt. Set aside.
• Cover the raisins with boiling water and let stand for 5 minutes. Drain in a strainer, then spread on paper towels to dry.
• In large bowl with an electric mixer, cream butter until soft. Add sugar and beat to mix. Add molasses and honey and beat well. Add sifted dry ingredients in three additions, alternating with bourbon and milk in one addition, and eggs and orange juice in the other addition.
• Dissolve baking soda in warm water and mix into the batter.
• Remove bowl from mixer and stir in grated orange rind and raisins.
• Turn into prepared pan and smooth the top.
• Bake 45-50 minutes, or until the top springs back when lightly touched.
• Let cake cool in pan for 10 minutes. Then cover pan with a cookie sheet, invert pan, remove pan, peel off foil, cover with large rack, and turn gingerbread so it finishes cooling right-side up.