When I exhausted her cookbooks, I looked through my grandma's and my aunt's cookbooks. I had no idea there were so many ways to make gingerbread. Some required two eggs, some just one egg, I even found a recipe that did not use an egg at all. And while they all used 1/2 cup of some kind of shortening (butter, shortening, and even bacon grease), the amounts of water and molasses and flour all varied widely. Some used baking soda and others used baking powder.
I finally settled on this recipe from the Gold Medal Century of Success Cookbook. (I sent in several proofs of purchase to get this paperback book many years ago. To buy it used on Amazon now will cost you around $43!) It's called "Gingerbread with Butterscotch-Pear Sauce". Doesn't that sound yummy? I didn't plan to make the sauce though, since it requires half-and-half and I don't have any at the moment.
2 1/3 cups all-purpose flour
1/3 cup sugar
1 cup light or dark molasses
3/4 cup hot water
1/2 cup shortening (I used butter)
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
"Heat oven to 325°. Grease and flour baking pan 9x9x2 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 50 minutes."
|Flour, sugar, egg|
|Butter, molasses, boiling water|
1 cup packed brown sugar
1/2 cup light corn syrup
1/4 cup butter
1/2 cup half-and-half
2 tsp grated lemon peel
1 can (16-ounces) sliced pears, drained [or a pint of home-canned pears]
Mix brown sugar, corn syrup, butter and half-and-half in a 1 1/2-quart saucepan. Cook over low heat, stirring occasionally, 5 minutes. Stir in lemon peel and pears, heat through.
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