I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 21, 2016

Gingerbread II

1/2 cup sugar
2 heaping Tbsp. shortening
1/2 cup molasses
1 cup buttermilk or sour milk (1/2 sour cream, 1/2 milk)
2 tsp. soda
1 egg
1/2 tsp. salt
1/2 tsp. each cinnamon and allspice
1/2 tsp. cloves
1 tsp. ginger
Flour for medium batter

Combine sugar and shortening.  Add remaining ingredients.  Bake in an 8-inch square pan until pick inserted in center comes out clean.

None of my grandmother Bertha Martin’s recipes say how much flour to use or what temperature to set the oven.  She baked with a wood or coal stove, so she didn't have a thermostat and the texture and moisture of flour in her day was probably a lot less reliable than it is now.  She knew how warm the oven should feel and how the batter should look.  Hope you do too.

 
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