Yogurt-glazed gingerbread

12 Servings

Ingredients

Quantity Ingredient
¾ cup Butter/margarine
¾ cup Sugar
2 Eggs
¾ cup Molasses
2½ cup Flour
2 teaspoons Powdered ginger
1½ teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Nutmeg
2 teaspoons Baking soda
½ teaspoon Baking powder
1 cup Boiling water
1 cup Sugar
½ cup Yogurt
½ teaspoon Baking soda
½ teaspoon Whole cloves (up to)
½ cup Butter

Directions

CAKE

GLAZE

From: cazeved1@... (Celina R. Azevedo) Date: Mon, 11 Oct 1993 18:07:12 GMT I am posting in response to the request for gingerbread recipes. This is a really scrumptious recipe my mother got out of a ladies' aid society type cookbook from the 1960's. The yogurt glaze is what makes it--strange but true.

NOTE: this would probably be great with freshly grated ginger, too, but I'm not sure what the equivalent amount would be.

Preheat the oven to 325. Beat the butter with the sugar until light and fluffy. Add the eggs and the molasses. Sift the dry ingredients together, then add them to the butter-sugar mixture alternately with the boiling water. Mix just until smooth. Pour into a greased 9x9 inch baking dish and bake for

40 minutes. Meanwhile, make: GLAZE: Mix all the ingredients in a saucepan and boil for 1 minute. If you're squeamish about the whole cloves, take them out after boiling. As soon as the gingerbread comes out of the oven, prick it all over with a toothpick and pour the glaze on. Allow it to set for several hours.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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