LAURA LEE ALICE
COOKS 

 

 

 

 

 

 

 

 

 

 

 

 

 

​

Classic Old-Fashioned Gingerbread Recipe

 

 

Nothing brings out the essence of the holidays quite like gingerbread,

 

 

especially when it just out of the oven.  I like it eat it when it's still warm

 

 

and topped with freshly whipped cream.  

​

​

​

​​

​

​

​

​

​

​

​

​

​

​

​

​​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​​

​

​

​

​

​

​

​

​

​

​

​​​​
 

​

​

​

​

​

​

​Normally we think of making gingerbread cookies or houses during the

 

 

holiday season, but to me, there is nothing like a piece of homemade

 

 

gingerbread with a cup of coffee or tea during the drab winter                 

 

 

months.  I like it with a dollop of sweetened whipped cream on top, but

 

 

it works equally well with our recipe for Lemon Sauce (below) or a

 

 

good caramel sauce.  

​

​

​

​​​​​

                              

​

​​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

FYI

​

​

•  Baked gingerbread freezes very well. 

​

​

•  It can be baked in a variety of containers, even cans. 

​

​

•  It was considered a "comfort food" by early Americans.

​

​

•  This recipe is the perfect amount to be used in all kinds of

 

 

    "bundt style" pans too.  See our suggestions for the holidays. ►

 

 

 

 

 

​

 

  

​

​

​

​

​

​

​

​​​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​​

​

​About the Ingredients . . .

​

​

•  Butter-Use a good quality.

​

​

•  Sugar-White cane sugar.

​

​

•  Molasses-You will find this near the pancake syrups in the store. 

 

 

   Sometimes I use half honey and half molasses for a mellow flavor.

​

​

•  Eggs-Large or extra large

​

​

•  Flour-All purpose, scoop and level off.

​

​

•  Baking Soda

​

​​

•  Spices​-As fresh as possible. 

​

​

•  Sea Salt

​

​

•  Buttermilk-If you don't have fresh, use 2 teaspoons of lemon juice OR

​

​

   2 teaspoons of vinegar plus enough milk to make ¾ cups.

​

​

​​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

Classic Old-Fashioned Gingerbread Recipe

​

​                                                                                                      Makes 12+ servings

​

Ingredients

​

​

•  ½ cup butter, softened

​

 

•  ½ cup sugar

​

​

 

•  1 cup molasses​

​

 

•  3 eggs

​

​

 

•  3 cups all-purpose flour, scooped in and leveled off

​

​

•  1½ tsp baking soda

​

​

•  1½ tsp cinnamon

​

​

•  1½ tsp ground ginger

​

​

•  ¾ tsp allspice

​

​

•  ¾ tsp nutmeg

​

​

•  ½ tsp cloves

​

​

•  ½ tsp sea salt

​

​

​

•  ¾ cup buttermilk

​

​​

​

​

Heat oven to 350°F.  Grease and flour the bottoms of 2 loaf

 

 

pans*, or 1 bundt pan.  

​

​

​

Instructions

​

​

1.  In a large mixing bowl, beat the butter and sugar until light and fluffy.

​

​

    With the mixer running, add the molasses, beating well.  Add the

 

 

    eggs, one at a time, beating until each egg is incorporated.  

​

​

2.  In a medium bowl, whisk all the dry ingredients together.  Add to the

 

 

     the molasses mixture in thirds, alternating with the buttermilk while

 

 

     beating after each addition.  

​

​

3.  Pour into the prepared pans, dividing evenly, smoothing the top. 

 

 

     Bake in preheated oven on middle rack for 50 to 55 minutes.  

​

​

     Toothpick inserted in center should come out clean.  

​

​

     Cool in pans on rack for 10 minutes; remove from pans to finishing

 

 

     cooling on the racks.

​

​

​

​

​

*8x4-inch or 9x5-inch

​

​

​​

​​​

​

​

​

​

​

​

​

​

​

Lemon Sauce

​​​

Ingredients

 

 

•  ½ cup sugar

 

 

•  1 Tbsp cornstarch

 

 

•  ¼ tsp sea salt

 

 

 

•  1 cup boiling water

​

 

 

•  2 Tbsp unsalted butter

 

 

•  1½ tsp grated lemon rind (the colored part)

 

 

•  3 Tbsp lemon juice

 

 

 

 

 

 

Instructions

 

 

1.   In a medium saucepan, mix the sugar, cornstarch and salt.  Gradually whisk

 

 

     in the boiling water; bring to boil; lower heat to medium and cook, while

 

 

     constantly stirring, until thickened, about 5 minutes.  Remove from heat.

​

​

2.  Add the butter, lemon rind and lemon juice; mix.  Pour into serving container

 

 

     if using immediately.  Otherwise, pour into a jar that seals and refrigerate.

 

 

     Warm before using.

   

​​

​

​

​

​

​

​

​

​

​

​

​

​

​

​