Gingerbread Recipe
Ingredients
| Orange marmalade | 2 Tablespoon | |
| Molasses | 1 Cup (16 tbs) | |
| Buttermilk | 1/2 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| Flour | 2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground allspice | 1 Teaspoon | |
| 1/2 cup melted butter or slightly less canola oil | ||
| Cream cheese | 8 Ounce, softened | |
| Grand marnier | 2 Tablespoon | |
| Confectioners' sugar | ||
Directions
Preheat oven to 350 degrees.
Combine marmalade, molasses, buttermilk and egg in bowl; mix well.
Sift flour, sugar, salt, baking soda, ginger, cinnamon and allspice into large bowl.
Add molasses mixture; mix well.
Add butter or oil; stir just until blended.
Pour into greased 9 x 9-inch baking pan.
Bake for 25 to 35 minutes or until tester comes out clean.
Cool on wire rack.
Whip cream cheese, Grand Marnier and enough confectioners' sugar in bowl to form a spreadable frosting.
Frost gingerbread when slightly warm.
Serve immediately.
Combine marmalade, molasses, buttermilk and egg in bowl; mix well.
Sift flour, sugar, salt, baking soda, ginger, cinnamon and allspice into large bowl.
Add molasses mixture; mix well.
Add butter or oil; stir just until blended.
Pour into greased 9 x 9-inch baking pan.
Bake for 25 to 35 minutes or until tester comes out clean.
Cool on wire rack.
Whip cream cheese, Grand Marnier and enough confectioners' sugar in bowl to form a spreadable frosting.
Frost gingerbread when slightly warm.
Serve immediately.
Chef
