From the heart of Flossie’s kitchen, comes a recipe that has stood the test of time – Flossie’s Gingerbread. With its origins rooted deep in traditional baking, this gingerbread recipe is a beloved classic that holds a nostalgic charm. The blend of sugar, shortening, and molasses, spiced with cinnamon and ginger, creates a rich and flavorful loaf that is both heartwarming and comforting. This gingerbread is not just a holiday treat, but a year-round delight that suits any occasion. It’s the kind of recipe that brings back fond memories of childhood, of cold winter days spent baking in the kitchen, and of the sweet, spicy aroma that filled the house. Baking this gingerbread is a joy in itself. The process is straightforward and the ingredients are simple, making it a great recipe for both beginners and experienced bakers. As you mix the ingredients and bake the loaf, you’ll find yourself falling in love with the simplicity and charm of traditional baking. I absolutely adore this gingerbread recipe. It’s the perfect balance of sweet and spicy, and the texture is just right – moist and fluffy with a beautiful crumb. It’s a recipe that I find myself coming back to again and again, and I’m sure you will too.
Ingredients
- 1/2 c. sugar
- 1/2 c. shortening
- 1 egg
- 1 1/2 tsp. soda
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. salt
- 2 1/2 c. flour
- 1 c. hot water
- 1 c. molasses
Baking Instructions
- Mix in order given and bake in loaf pan in moderate oven, 350°.
Calorie: 250
Total cooking time: 45 minutes
Difficulty level: Easy
The Sweet and Spicy Saga of Flossie’s Gingerbread
A Date with Flossie
Here’s a little ditty about my dear old Aunt Flossie, a sprightly octogenarian with a wicked sense of humor and a flair for baking. Flossie’s famous gingerbread is the stuff of family legend, and I thought it’s about time I gave it a go. After all, how hard could it be? (Famous last words, my friends.)
The Gathering of the Goods
First things first, I had to gather my ingredients. I was armed with Flossie’s cryptic list: 1/2 c. sugar, 1/2 c. shortening, 1 egg, 1 1/2 tsp. soda, 1 tsp. cinnamon, 1 tsp. ginger, 1/2 tsp. salt, 2 1/2 c. flour, 1 c. hot water, 1 c. molasses.
I felt like Indiana Jones on an archeological dig as I scoured the supermarket aisles. Who knew there were so many types of flour? And molasses? I was sure it was a relic of the past, like dial-up internet or the Dodo bird.
The Mixing Mishap
Back at home, I commenced operation Flossie’s Gingerbread. Her instructions were clear: “Mix in order given.” So I did, with varying degrees of success. The sugar and shortening formed a pretty happy union, and the egg jumped in without too much fuss.
The soda, however, seemed to have a mind of its own. It was a fizzing fiend, reacting to the hot water like a kid on a sugar rush. I remember thinking, “Flossie, what kind of alchemy is this?”
Adding the Spices and Everything Nice
Next came the cinnamon and ginger, our titular spices. The aroma wafting from the bowl was heavenly, like Christmas morning and a spice market had a love child. The salt seemed a bit out of place, like an introvert at a party, but who am I to judge Flossie’s culinary wisdom?
Finally, I added the flour (who knew there was a difference between all-purpose and self-rising?), and last but not least, the molasses. Sweet, sticky molasses that turned my batter a rich, dark brown. It was like wrestling with a tar pit, but the end result was worth it.
Into the Oven
After what felt like a wrestling match, I triumphantly shoved my loaf pan into the oven. “Bake in moderate oven, 350°,” Flossie had written. I’ve always wondered, what exactly is a ‘moderate’ oven? Is it politically centrist? Does it meditate? But I digress.
The Waiting Game
Waiting for the gingerbread to bake was like waiting for water to boil, but with a delicious, spicy aroma. Flossie’s Gingerbread was turning out to be more of an epic odyssey than a simple baking task. And let me tell you, the suspense was killing me!
The Final Verdict
The moment of truth arrived as I pulled the gingerbread out of the oven. It was perfect. The spicy, sweet aroma filling my kitchen confirmed it. I had conquered Flossie’s Gingerbread, and boy, was it worth it.
So there you have it, my friends. A tale of trial, error, and triumph in the kitchen. And remember, if I can do it, so can you. Happy baking!
