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Elsie's Gingerbread

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Recipe

 

Yield

servings

Prep

30 min

Cook

30 min

Ready

60 min
Low Fat, Low in Saturated Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 x nonstick cooking spray
*
1 ½ cups unbleached all-purpose flour
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1 cup sugar
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2 teaspoons ginger
dry, not fresh
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1 teaspoon cinnamon
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½ cup vegetable shortening
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1 teaspoon baking soda
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¾ teaspoon salt
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1 cup buttermilk
measure into a, 2 cup measuring cup
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1 each eggs
beaten
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3 tablespoons molasses
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Ingredients

Amount Measure Ingredient Features
1 x nonstick cooking spray
*
355 ml unbleached all-purpose flour
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237 ml sugar
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1E+1 ml ginger
dry, not fresh
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5 ml cinnamon
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118 ml vegetable shortening
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5 ml baking soda
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3.8 ml salt
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237 ml buttermilk
measure into a, 2 cup measuring cup
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1 each eggs
beaten
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45 ml molasses
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 4484% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 665mg 28%
Total Carbohydrate 33g 33%
Dietary Fiber 2g 6%
Sugars g
Protein 17g
Vitamin A 1% Vitamin C 1%
Calcium 12% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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