Hot Water Gingerbread
From: Best of the Best from Louisiana II
by Gwen McKee (Editor), Barbara Moseley (Editor)
(Quail Ridge Press; August 1998; ISBN: 0937552836; Spiral)
Cookbook Heaven @ Recipelink.com

This is a very old recipe! I remember my mother having it ready for me on cold winter days for an after school snack. I did the same for my children.

• 1/2 cup sugar
• 1/2 teaspoon ginger
• 1/2 cup vegetable shortening
• 1/4 teaspoon allspice
• 2 eggs
• 1 teaspoon cinnamon
• 1 cup molasses
• 2 teaspoons baking soda
• 2 cups sifted all-purpose flour
• 1 cup boiling water

1. Cream the sugar and shortening. Beat in the eggs one at a time. Add the molasses. Stir in the flour and spices. Mix the baking soda in boiling water and add to the mixture. Stir gently.
2. Pour into 2 (9-inch) round greased and floured cake pans. Bake at 350 degrees F for 20-25 minutes.
3. Cut into pie-shaped wedges and serve with hot Vanilla Sauce. The gingerbread may be frozen in the pan and reheated when ready to serve.

VANILLA SAUCE
This is enough sauce for one pan of gingerbread; double recipe for two pans.

• 1/2 cup sugar
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 cup boiling water

1. In a small saucepan, mix sugar, flour, and salt. Slowly add the boiling water, stirring constantly. Bring the mixture to a boil and cook until clear and thick.
2. Remove from heat and add butter and vanilla. Serve hot over gingerbread.

By Special Request