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Print this Recipe    Gingerbread 18

Good Gingerbread

1/4 cup shortening
1/4 cup sugar
1 egg
3/4 cup good quality molasses
3/4 cup milk
2 cups self-rising flour, sifted
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
In a large bowl, cream the shortening. Add the sugar gradually.
Add the egg and beat well.

In a separate bowl, stir the molasses into the milk. Sift the dry
ingredients together. Add the dry ingredients alternately with
the milk mixture to the shortening mixture. Mix until smooth.

Pour the mixture into the prepared pan and bake for about 35-40
minutes, or until the top is brown and a toothpick inserted in the
middle comes out clean. Rosa Lee (Doc's wife) recommends checking
it after 30 minutes to account for variations in different ovens.
You can also use this recipe for one large loaf pan of 1-1/2 dozen
cupcakes.

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