Since the first year Bill and I were married, I have made gingerbread every year! I usually wait until until we are very close to the feast because I dislike doing tons of Christmas baking at the very start of Advent. In fact,, I usually begin most of my baking when we are a week away from Christmas and have begun praying the O Antiphons.
I am up early this morning with only little Joseph to keep me company and will pop a batch into the oven...maybe it will be done before my sleepyheads get up and they can have a special treat for breakfast. :)
Here's the recipe; it is very delicious and very easy...and oh does it rise high above the pan!
Gingerbread
1 egg
1/2 c. sugar
1/2 c. butter, melted
2 1/2 c. all purpose unbleached flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves (freshly grated, if you have it)
1/2 c. molasses
1/2 c. honey
1 c. boiling water
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Beat egg, adding sugar and butter. Sift together flour and other dry ingredients. Combine molasses, honey and boiling water until smooth, and blend into egg mixture. combine with dry ingredients and pour into greased 9x9 inch pan. Bake at 350 degrees for 50-55 minutes. Cool completely, cut into squares and top with whipped cream if desired.
*This year I am going to try and use two loaf pans instead of one 9x9...I can then freeze one for another day or give one away to a neighbor....I usually make this recipe a few times so we always end up with some hot, fresh gingerbread through to Epiphany! :)
