FROST, ICE AND BIRTHDAY GINGERBREAD

This photo was taken a few years back, across the street from where I live. The snow is piled up on the teasel making it look like cotton balls.

We don't have snow at the present time but my outdoor thermometer needle is laying slightly above 20 degrees. For those who have never experienced this kind of cold, I can tell you it's mighty chilly in these here hills!

I borrowed this photo from the net. I think it is beautiful even if it is cold looking. ( I may have posted it before)

Yo-ho-ho! Tis the season for hot gingerbread!!!

Tomorrow is my 69th birthday and I plan to treat myself.

Following is a recipe I got back in the 70's. I was told the recipe was at least hundred years old then.

I made this frequently when my boy's were still at home, usually at least doubling the recipe. They could eat the entire cake in one day. Sometimes I put a vanilla buttercream icing on it, sometimes a streusel topping.

Ok, so I know it has sugar in it but it also has molasses which is a wonderful source of Iron. So perk up your blood and make yourself some of this yummy cake.

MY BEST GINGERBREAD

1/2 cup butter or shortening

1/2 cup granulated sugar

1 egg

2 1/2 cups sifted flour

1 1/2 teaspoons soda

1 teaspoon each of cinnamon & ginger

1/2 teaspoons each of cloves & salt

1 cup dark Molasses

1 cup hot water

Cream butter & Sugar, add beaten egg. Measure and sift dry ingredients. Mix molasses with hot water. Add dry ingredients, alternately with liquid a little at a time. Beat between each addition. Bake in paper lined pan 9"x9" x2", in moderate oven, 350 degrees for about 45 minutes or till toothpick comes out clean.

Add a big dollop of whipped cream and a cup of hot tea and you'll forget all about Grandpa's longjohn's frozen solid on the clothesline and the cold privy seat too.

enjoy

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