Slower than . . .

. . . molasses in January (or February as is the case today!) Well, remember yesterday's lemon sauce? I had a lot left over from the lemon cheesecake someone ordered for pick-up today, so what was I to do? Bake Gingerbread of course! As I type this blog entry it's in the oven, almost done, filling the air around me with the aroma of hot ginger and cinnamon. The view outside is of wind and cold and ice and below zero temps, but the house is around 72 from the wood stove and smells sooooooooo good! We'll be heading over to my brother's later for some games of 500 and to eat their veggie/seafood stew and top it off with this gingerbread smothered in the lemon sauce. What a great Sunday evening. I plan on being home by 8 though, Pride & Prejudice is on public television tonight! By the way, 'full flavor Brer Rabbit' is the best dark molasses I've found, so far, for my gingerbread - let me know if you have another favorite!


Gingerbread
grease and flour a 9x13, set oven to 325
Mix thoroughly, but do not beat;
1/2 cup Crisco
2 T sugar
1 large egg

Blend in:
1 cup dark molasses
1 cup boiling water

Sift then add:
2 1/4 cups flour
1 t soda
1/2 t salt
1 t ginger
1 t cinnamon

Bake at 325 for 30 minutes or until done in the center. Top with lemon sauce (below) or whipped cream. In a pinch, I made the lemon sauce with clemetines instead and it was devine!