Recipe: Hot Water Gingerbread with Vanilla Sauce

HOT WATER GINGERBREAD

"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 cup vegetable shortening
2 eggs
1 cup molasses
2 cups sifted all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
2 teaspoons baking soda
1 cup boiling water
Vanilla Sauce (for serving, recipe follows)

Preheat oven to 350 degrees F. Greased and flour 2 (9-inch) round cake pans.

Cream the sugar and shortening together. Beat in the eggs one at a time. Add the molasses. Stir in the flour and spices. Mix the baking soda in 1 cup boiling water and add to the mixture. Stir gently. Pour into prepared cake pans.

Bake at 350 degrees F for 20-25 minutes.

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

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

Makes about 25 (4-inch) pies
Source: Best of the Best from Louisiana 2 by Gwen McKee and Barbara Moseley