Once the Halloween decorations are taken down and we start talking turkey my food cravings change, as do my baking habits. I begin to crave warm, hearty stick to your ribs comfort foods even more than usual. And I put the chocolate chip cookie recipe aside for a while. I put the brownie and cupcake making on the back burner momentarily, and I start making Spicy Gingersnaps, soft and chewy they are sooo good! Come Thanksgiving and my house is filled with the wonderful smell of sweet potato pies. And lest we not forget my famous no-bake oatmeal cookies aka boiled oatmeal cookies.
There's always a batch of gingerbread or two in there somewhere. I don't have a tried and true recipe yet so I usually go with my standby, Old Fashioned Gingerbread, which I got from allrecipes.com quite some time ago. Overall I am pretty pleased with the recipe. It makes a nice moist gingerbread with a good flavor. I prefer my gingerbread with lemon sauce, but I haven't found a recipe for that I love yet, so when I bake it I usually eat it straight up, or with a little powdered sugar sprinkled on top to purdy it up.
Old Fashioned Gingerbread
1/2 cup white sugar
1/2 cup butter
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour (I found mine was done after baking for approximately 35 minutes.) in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.