On Nov 11, 2:45*pm, "kilikini" > wrote:
> jmcquown wrote:
> > My mom's recipe for gingerbread:
>
> > 2-1/3 c. all-purpose flour
> > 1/3 c. sugar
> > 1 c. molasses
> > 3/4 c. very warm water
> > 1/2 c. vegetable shortening
> > 1 large egg
> > 1 tsp. baking soda
> > 1 tsp. ground ginger
> > 1 tsp. ground cinnamon
> > 3/4 tsp. salt
>
> > Preheat oven to 325F. *Grease and flour a 9X9 baking pan. Beat all
> > ingredients together in a large bowl using a mixer on low speed for 30
> > seconds, scraping sides of the bowl constantly. *Beat on medium speed
> > for 3 minutes. *Pour batter into pan. *Bake about 50 minutes or until
> > a toothpick inserted in the center comes out clean. *Allow to cool
> > before serving.
> > My addition for whipped topping:
>
> > 2 c. chilled whipping cream
> > 1/4 c. clover honey
> > 1/2 tsp. ground ginger
>
> > Beat all ingredients together in a well chilled bowl until stiff
> > peaks form. Refrigerate 1 hour before
> > serving.
>
> > Jill
>
> I take it that this is like a gingerbread cake? *What an interesting idea!
> Thanks, Jill. *I'm going to save this one.
>
> kili- Hide quoted text -
>
> - Show quoted text -

I think the cake type is the original gingerbread- cookies came
later...