Nothin’ makes a house smell more “homey” or like Christmas than a gingerbread cookin’ in the oven! Top with freshly whipped cream and a little freshly grated nutmeg! Or garnish with some thin spiral lemon and lime zests like we did here! Either way, it’s all good!
Grandmama’s Old-Timey Gingerbread
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Traditional
Serves: 4
PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins
INGREDIENTS
2 1⁄2 cups Flour
2 teaspoons Salt
1 teaspoon each Cinnamon, ginger and ground cloves
1 cup Molasses
2 teaspoons Baking soda (Dissolved in 1 cup boiling water)
1 stick Butter (Softened)
1⁄2 cup Brown sugar
2 Eggs (beaten)
INSTRUCTIONS
Add together the flour, salt and spices.
Sift together 3 times.
Now, cream the butter and brown sugar together ‘til fluffy.
Add the molasses and flour, alternately, into the butter mixture along with the water mixture with the soda dissolved into it. Beat ‘til smooth.
Add the eggs and mix ‘til blended.
Grease and flour an 8 x 8 baking pan and bake at 375° F for 20 minutes.
NOTES
Top with freshly whipped cream and a little freshly grated nutmeg. Or garnish with some thin spiral lemon and lime zests. Either way, it's all good!
-OR-
Royal Icing for Gingerbread Cake
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Southern
INGREDIENTS
3 oz. pasteurized egg whites
(comes in a little carton in the grocery cold dairy section)
1 teaspoon vanilla extract
4 cups powdered sugar, sifted twice
INSTRUCTIONS
Get out a large bowl and a hand mixer, or a stand mixer.
Beat the egg whites and vanilla until frothy.
Add the powdered sugar, a little at a time, and mix at low speed until it is all incorporated and becomes shiny.
Turn the speed up to high and beat for about 5 or 6 more minutes until the mixture becomes stiff and you can make peaks.
You can divide it up into bowls and use any food coloring you choose. If you are not going to use it immediately, then store it in your refrigerator in an air-tight container. It will keep up to 3 days.