Icebox gingerbread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 1 | cup | Solid shortening |
| 1 | cup | Dark molasses |
| 3 | larges | Eggs |
| 1 | cup | Buttermilk |
| 1¾ | teaspoon | Soda |
| ½ | teaspoon | Salt |
| 3 | cups | Sifted flour |
| 2 | teaspoons | Ginger |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Nutmeg |
Directions
Cream shortening & sugar. Add molasses & mix. Add eggs & mix well. Add soda to buttermilk. Add alternately with dry ingredients. To store, put in covered bowl. Will keep indefinitely in refrigerator. To bake, put in sprayed or greased muffin tins or pan. Bake at 350 until toothpick inserted in center comes out clean. Do not overcook. Serve hot with butter.
ELEANOR OLIVER
MAGNOLIA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .