Elsie's gingerbread

Yield: 1 servings

Measure Ingredient
Pam; or other nonstick
; lecithin based
; cooking spray
1½ cup Unbleached white flour
1 cup Sugar
2 teaspoons Ginger; (dry, not fresh)
1 teaspoon Cinnamon; preferably Saigon
; or Canela cinnamon
½ cup Solid vegetable shortening
1 teaspoon Baking soda
¾ teaspoon Salt
1 cup Buttermilk; measured into a 2
; cup measuring cup
1 Egg; beaten
3 tablespoons Dark; (blackstrap)
; molasses,
; unsulphured

Preheat oven to 350 degrees. Spray an 8 x 11½ x 2-inch baking dish with cooking spray. Spray, as well, the bowl of a measuring tablespoon. Set both aside.

Combine flour, sugar, ginger, and cinnamon in a bowl. Using a pastry blender or two knives, cut in shortening. Scoop out about ⅓ cup of this mixture, and set aside for topping.

Add the soda and salt to the buttermilk, stirring. It will foam. Set aside.

Pour egg into larger amount of topping. Add the molasses, measuring it in the sprayed tablespoon and pouring it in directly. Stir the batter a few times, then add the buttermilk mixture. Stir to blend ingredients, but don't worry about a few lumps. Turn batter into prepared baking dish and sprinkle with topping. Bake in preheated oven for 30 minutes, or until toothpick tests clean.

Serve, if possible when still warm, plain or with whipped cream, ice cream, frozen yogurt, or baked apple.

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9336 - CRESCENT DRAGONWAGON Converted by MM_Buster v2.0l.

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