Some cosmetic changes in preparation for larger site changes in the works.

Melissa Dallas

A favorite sentimental recipe and why...

Veteran Member
4364 posts
Joined: Jan 8, 2006


Posted to Thread #3225 at 9:29 am on Aug 24, 2006

Sharon and I became best friends in the fifth grade, and over the years I also became very close to her mother, Margaret. 35 years have since passed and though Sharon & I would occasionally lose touch, I always talked to Margaret at least once a year, and also made this, her recipe for gingerbread each autumn. I made it the first time at her house when I was ten with my friend. Over the years one co-worker would always ask me about the first time we got some chilly weather, "Isn't it about time you made some molasses bread"? It would always remind me of Margaret, and I would call her and tell her I'd made her gingerbread. Margaret died last month. I can hardly wait for late October to make this and remember her. This recipe is truly good, more spicy than most, and wonderful warm with butter. If you make 1 1/2 times the recipe you can make a 13x9 pan and not have to measure the molasses too! Just use the entire 12 oz. jar.

Margaret's Hot Water Gingerbread

1/2 cup butter
1/2 cup sugar
1 egg
1 cup molasses
1 1/2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
1 tablespoon allspice
1/2 tsp salt
2 1/2 cups flour
1 cup boiling water

Grease 9x9 pan and preheat oven to 350 degrees.

Cream butter and sugar. Beat in egg, then molasses. Stir together dry ingredients, then mix into butter mixture. Slowly beat in the water. Batter will be fairly thin. Pour in pan and bake 30 -45 minutes until cake tester comes out clean and cake begins to pull from sides of pan. (I'm not very accurate on baking time because I don't have a 9x9 pan & make it in a different size, so I'm just guessing)

Other messages in this thread: