.ig From: guarino@decwrl (Loretta Guarino Reid) Newsgroups: mod.recipes Subject: RECIPE: Soft Gingerbread Date: 10 Jan 86 03:46:57 GMT Organization: DEC Western Software Laboratory, Palo Alto, CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .. .RH MOD.RECIPES-SOURCE GINGERBREAD D "20 Dec 85" 1986 .RZ "SOFT GINGER BREAD" "Traditional gingerbread, soft and chewy" I got this recipe from a college roommate, who got it from her mother. .IH "makes 1 pan gingerbread" .IG "1 cup" "butter" "220 g" .IG "1 cup" "white sugar" "190 g" .IG "2 tsp" "baking soda" "10 ml" (That's SODA, not POWDER) .IG "1 cup" "water" "250 ml" (boiling) .IG "1 cup" "blackstrap molasses" "250 ml" .IG "1 tsp" "salt" "5 ml" .IG "1 tsp" "ginger" "5 ml" .IG "1 tsp" "cinnamon" "5 ml" .IG "2 3/4 cups" "white flour" "275 g" .IG "2" "eggs" (large) .IG "1/4 cup" "powdered sugar" "30 g" .IG "1/4 cup" "diluted milk" "60 ml" (half milk and half water) .PH .SK 1 Preheat oven to .TE 350 175 .SK 2 Cream together the butter and sugar in a bowl big enough to hold the entire recipe. .SK 3 Dissolve the baking soda in .AB "1 cup" "250 ml" boiling water. Add that mixture, and the molasses, salt, ginger, cinnamon, and flour to the butter-sugar cream. Mix only until moistened and evenly distributed. .SK 4 Lightly beat the eggs, then add them to the bowl and beat the complete mixture well. .SK 5 Grease a .AB "9\(mu13" "22\(33" shallow baking pan (or a .AB "10-inch" 25-cm" round casserole dish). Pour the mixture into the dish. Bake for about 45 minutes, or until a poked toothpick comes out clean. .SK 6 Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread. .NX Serve warm! You can make a refreshing variation on this basic recipe by replacing .AB "1 cup" "100 g" of the flour with whole-wheat flour, reducing the sugar to .AB "\(12 cup" "100 g" and increasing the molasses to .AB "1\(14 cups" "300 ml" .SH RATING .I Difficulty: easy. .I Time: 20 minutes plus baking and cooling time. .I Precision: measure the ingredients. .WR Loretta Guarino Reid, guarino@decwrl DEC Western Software Laboratory Palo Alto, California