Icebox gingerbread

Yield: 12 Servings

Measure 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

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.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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