Gingerbread

Don't you just love the smell of spicy breads baking in your kitchen?  Want an easy gingerbread recipe?  Well, here it is . . . found in my mother-in-law Esther's Betty Crocker Picture Cookbook.  When I received this cookbook, after Esther died, the greatest joy was found in reading her pencilled notes.  A home ec teacher, she loved to cook and we loved her meals! 

One note about this recipe, as Esther noted, it is not an overly spicy gingerbread.  The spices are very subtle, BUT the bread itself is so moist and comforting in character, you don't even notice.

Mix thoroughly:
1/2 C soft shortening
2 tbsp sugar
1 egg

Blend in:
1 C dark New Orleans molasses [I think any molasses will work!]
1 C boiling water

Sift together and stir in until smooth:
2 1/4 C sifted flour
1 tsp soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon

Pour into well greased and floured 9" square pan.  Bake 45-50 minutes at 325.  Remove from the oven and cut into 3" squares in pan.  Keep hot and serve with whipped cream, applesauce, chocolate sauce, or toppings of your choice.

Yield:  9 servings

Pumpkin Bread

It's that time of year again we all begin thinking all things Thanksgiving . . . and somehow between Halloween and Thanksgiving, pumpkin stays in our reflective moments.  This recipe was found in a cookbook received from my sister-in-law.  I've found it to be the easiest and tastiest pumpkin bread ever!  Enjoy!


4 1/2 C sugar
2 1/4 tsp salt
3 tsp baking soda
5 1/4 C flour
4 tsp cinnamon
3 tsp nutmeg
1 1/2 C salad oil
1 C water
6 eggs, lightly beaten
2 1/2 C pumpkin (1 - 29 oz. can)
2 C chopped nuts (optional)


Combine all dry ingredients in large bowl.  Blend in all liquid ingredients.  Stir in chopped nuts.  Prepare three large loaf pans or several small pans using grease and flour or cooking spray.  Large loaf bakes in 1 hour at 350 degrees.


Yield:  3 large loaves


NOTE:  This recipe works fine as muffins, just adjust cooking time.