Gingerbread

What would the cold weather season be without some delicious gingerbread? Whenever I smell this baking it takes me back to school days when I’d kick through the fallen leaves walking home from the bus stop.

1 cup water
2 tsp. baking soda
2 1/2 cups flour
1 tsp. ginger
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. allspice
1 stick (1/2 cup) butter at room temperature
1/2 cup sugar
1 cup molasses
2 large or extra large eggs at room temperature

Preheat your oven to 350 degrees and lightly grease a 7 x 11 or 9 x 9 baking pan. Take the eggs and butter out of the fridge and set on the counter for 20-30 minutes while your oven preheats.

Boil the cup of water then stir in the baking soda, set aside. In a medium bowl, sift or whisk all the dry ingredients together – up to the butter. In a medium mixing bowl, cream the butter and sugar, then add the molasses and beat well, then add the eggs one at a time beating well after each. Slowly add the flour mixture and beat low, and while beating low add the hot water very slowly and continue beating on medium for about 10 – 15 more seconds. With a spatula mix up everything from the bottom of the bowl, blend it together well with just a few turns and spread into the pan.

Place in the oven for about 40 minutes or until a toothpick or knife inserted into the center comes out clean. Cool completely on a rack.

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