PEPPERY GINGERBREAD
2 cups all-purpose flour
1 cup light molasses
3/4 cup milk
1/2 cup sugar
1/2 cup butter or margarine, softened
1 tablespoon Tabasco brand Pepper Sauce
1 1/2 teaspoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 large egg
Confectioner's sugar (for garnish)
Preheat oven to 325 degrees F. Grease and flour (9x9-inch) baking pan.
In large bowl, with mixer at low speed, beat flour, molasses, milk, sugar, butter, Tabasco sauce, ginger, cinnamon, baking soda and egg until well blended and smooth.
Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Pour batter into pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Sprinkle top of gingerbread with confectioners' sugar.
Makes 12 servings
Source: Tabasco
2 cups all-purpose flour
1 cup light molasses
3/4 cup milk
1/2 cup sugar
1/2 cup butter or margarine, softened
1 tablespoon Tabasco brand Pepper Sauce
1 1/2 teaspoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 large egg
Confectioner's sugar (for garnish)
Preheat oven to 325 degrees F. Grease and flour (9x9-inch) baking pan.
In large bowl, with mixer at low speed, beat flour, molasses, milk, sugar, butter, Tabasco sauce, ginger, cinnamon, baking soda and egg until well blended and smooth.
Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Pour batter into pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Sprinkle top of gingerbread with confectioners' sugar.
Makes 12 servings
Source: Tabasco
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