ANGEL GINGERBREAD
this recipe comes from "The Time reader's book of recipes" 1949, given me by my grandmother when i was a young teen. it is a particularly good gingerbread, submitted originally by Mrs. E. J. Hutchinson of ME
Provided by Charlotte Gunther
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Sift flour. Measure. Sift again with soda, spices and salt.
- 2. Cream shortening until soft. Beat in sugar and molasses with rotary egg beater until well blended. Add egg. Beat well. Add flour. Mix well.
- 3. Add boiling water. Stir until well blended. Bake in greased waxed paper lined 8-inch square pan in moderate oven (350) for 30 minutes or until done. Makes 12 squares.
- 4. "This is even more heavenly with whipped cream."
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