Gingerbread
INGREDIENTS:
2 c All purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 ts Ground ginger
1 ts Cinnamon
8 tb Soft; unsalted butter
1/4 c Sugar
1 lg Egg
2/3 c Unsulphured molasses
2/3 c Milk or water
2 c All purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 ts Ground ginger
1 ts Cinnamon
8 tb Soft; unsalted butter
1/4 c Sugar
1 lg Egg
2/3 c Unsulphured molasses
2/3 c Milk or water
One 8 by 8 by 2-inch pan, buttered and the bottom lined with a square of parchment or waxed paper.
1. Preheat oven to 350 degrees and set a rack in a middle level. Combine flour, baking powder, baking soda, salt and spices in a mixing bowl and stir well to mix.
2. Beat butter and sugar until light and fluffy, by hand or by machine on medium speed. Beat in egg, and continue beating until smooth.
3. Stir molasses and milk together and add to butter mixture with dry ingredients.
4. Fold batter together with a rubber spatula.
5. Scrape batter into prepared pan. Bake gingerbread about 35 to 45 minutes, until well risen and firm in the center.
6. Cool in pan 5 minutes, then unmold to a rack to cool completely.
1. Preheat oven to 350 degrees and set a rack in a middle level. Combine flour, baking powder, baking soda, salt and spices in a mixing bowl and stir well to mix.
2. Beat butter and sugar until light and fluffy, by hand or by machine on medium speed. Beat in egg, and continue beating until smooth.
3. Stir molasses and milk together and add to butter mixture with dry ingredients.
4. Fold batter together with a rubber spatula.
5. Scrape batter into prepared pan. Bake gingerbread about 35 to 45 minutes, until well risen and firm in the center.
6. Cool in pan 5 minutes, then unmold to a rack to cool completely.