SORGHUM GINGERBREAD OR MINI LOAVES
1 cup sorghum molasses or other molasses
1 cup hot water
3/4 cup sugar
1/4 cup butter
1/4 cup vegetable shortening
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs, well beaten
Preheat oven to 350 degrees F. Grease and flour a 9x12-inch baking pan or 8-10 mini loaf pans.
In a saucepan combine the molasses, 1 cup hot water, sugar, butter, shortening, cinnamon, and ginger. Bring to a boil, stir, and set aside to cool.
Sift flour, baking soda, and salt together. Add cooled molasses sugar mixture; stir until well blended. Stir in well beaten eggs. Pour into prepared baking pan.
Bake in a preheated 350 degree oven for about 25 to 35 minutes. If making mini loaves, check after 20 minutes.
Makes 1 pan or 8 to 10 mini loaves
Adapted from source: J A Nelson
1 cup sorghum molasses or other molasses
1 cup hot water
3/4 cup sugar
1/4 cup butter
1/4 cup vegetable shortening
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs, well beaten
Preheat oven to 350 degrees F. Grease and flour a 9x12-inch baking pan or 8-10 mini loaf pans.
In a saucepan combine the molasses, 1 cup hot water, sugar, butter, shortening, cinnamon, and ginger. Bring to a boil, stir, and set aside to cool.
Sift flour, baking soda, and salt together. Add cooled molasses sugar mixture; stir until well blended. Stir in well beaten eggs. Pour into prepared baking pan.
Bake in a preheated 350 degree oven for about 25 to 35 minutes. If making mini loaves, check after 20 minutes.
Makes 1 pan or 8 to 10 mini loaves
Adapted from source: J A Nelson
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