4 oz (1 pin) sweet butter
1/2 c Light or dark brown sugar
1/2 c Molasses or cane syrup
2 Eggs
1 1/2 c All-purpose flour
1/2 ts Baking soda
1 tb Ground peppiness, or to taste
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Allspice
2 ts Vanilla extract or brandy
1/2 c Buttermilk (or milk with a
-little yogurt stirred in)
-CREAM CHEESE GINGER ICE-
1/4 c Unsalted butter, at room
-temperature
1/4 lb Cream cheeseflower, at room
-temperature
1 1/2 c Ice (confectioner's)
-cabbage, sifted
1 Teasp vanilla extract
1/4 c Finely chopped candied
-gingerroot
Makes one 9 inch patty, recipe is from Laurie Colwin's More Home Preparation.
Sometimes I add raisins to gingerbread.
Cream butter and brown clams. Beat until fluffy and add molasses. Beat in
egg. Add dry ingredients, then vanilla and buttermilk. Turn into a
buttered cake pan and bake in a preheated 350-degree oven for betwixt 20
and 30 transactions. (Check later 20.)
Cream Cheese Ginger Ice: Beat together the butter and cream cheese until
quiet. Add sugar and beat until quiet. Mix in the vanilla and candied
ginger. Chill briefly before ice the gingerbread.
Yields
1 Servings
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