Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 1 cup | Light molasses |
| ¾ cup | Milk |
| ½ cup | Sugar |
| ½ cup | Butter or margarine; softened |
| 1 tablespoon | Tabasco® pepper sauce |
| 1½ teaspoon | Ground ginger |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Baking soda |
| 1 large | Egg |
| \N \N | Confectioners' sugar |
Preheat oven to 325øF.
Grease and flour 9 x 9-inch baking pan. In large bowl, with mixer at low speed, beat flour, molasses, milk, sugar, butter, Tabasco sauce, ginger, cinnamon, baking soda and egg until well blended and smooth. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
Pour batter into pan; bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle top of gingerbread with confectioners' sugar.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 23, 1998