Elsie's Gingerbread
Yield
servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
ginger
dry, not fresh |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
measure into a, 2 cup measuring cup |
|
| 1 | each |
eggs
beaten |
|
| 3 | tablespoons |
molasses
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 355 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
ginger
dry, not fresh |
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
buttermilk
measure into a, 2 cup measuring cup |
|
| 1 | each |
eggs
beaten |
|
| 45 | ml |
molasses
|
|
Directions
Preheat oven to 350℉ (180℃).
Spray an 8 x 11½ x 2 inch baking dish with Pam.
Spray, as well, the bowl of a measuring tablespoon.
Set both aside.
Combine flour, sugar, ginger, and cinnamon in a bowl.
Using a pastry blender or two knives, cut in shortening.
Scoop out about ⅓ cup of this mixture, and set aside for topping.
Add the soda and salt to the buttermilk, stirring.
It will foam.
Set aside. Pour egg into larger amount of topping.
Add the molasses, measuring it in the Pam sprayed tablespoon and pouring it in directly.
Stir the batter a few times, then add the buttermilk mixture.
Stir to blend ingredients, but don't worry about a few lumps.
Turn batter into prepared baking dish and sprinkle with Bake in preheated oven for 30 minutes, or until toothpick tests clean. Serve, if possible when still warm, plain or with whipped cream, ice cream, frozen yogurt, or baked apple.
