| |
 |
 |
|
Gingerbread
cakes, penndutch
1 cup brown sugar
1/4 cup butter, melted
1/2 cup milk, sour
2 cup flour
1 each egg, well beaten
2 teaspoon ginger
1/2 teaspoon salt
1 1/2 teaspoon soda
Mix the butter and sugar together and add the egg. Sift the dry ingredients together and add alternately with the milk. Beat vigorously for 2 minutes. Pour into a shallow, buttered baking and bake at 350-F for 30 minutes. Serve hot or cold, plain, with whipped cream, or with Cream Filling for Gingerbread. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
|
|
 |
|
 |
|
|
|
