Laura Ingalls Wilder Gingerbread Recipes

Steps:

• Mix the brown sugar and the shortening together until creamy. Add the baking soda to the boiling water and add the water to the molasses. Combine the molasses mixture to the creamed mixture.
• In a seperate bowl, combine the spices to the flour. Sift the flour into the molasses mixture. Add the beaten eggs to the batter and stir well. The batter will be quite thin.
• Pour batter into a large baking pan and bake at 350 degrees for about 30 minutes.
• Raisins, and or, Candied fruit may be added and a chocolate frosting adds to the goodness.
• From my own note I like to add sifted powdered sugar to the top when it is cooled down some. It adds for a nice sweeteness to the gingerbread.

Steps:

• Preheat oven to 350°F.
• Grease an 9 x 13 inch baking pan.
• Blend sugar and shortening in a small bowl; stir in the molasses.
• Measure 1 cup of boiling water in a 2-cup measuring cup.
• Add the baking soda and mix well.
• In a large bowl, sift together the flour and the spices.
• Add remaining ingredients and mix well.
• Pour into prepared pan.
• Bake for 45 to 55 minutes or until cake is done.
• Serve warm or at room temperature.
• Gingerbread is delicious with applesauce, lemon sauce or whipped cream.
• Laura herself liked to add chocolate frosting!

Steps:

• 1. Preheat the oven to 350 degrees. Grease a 9x9 inch baking pan. 2. Blend the sugar and shortening. Mix in the molasses. 3. Add the baking soda to the boiling water and mix well. 4. Combine the flour with the spices and salt, and sift. Combine the flour mixture with the sugar-molasses mixture. Add the baking soda-water mixture. Add the eggs. Mix ingredients well and pour into prepared pan. 5. Bake for 45 minutes or until cake tester inserted in centre of gingerbread comes out clean. 6. Serve with sweetened whipped cream.

Steps:

• The mixture should be quite thin. Bake in a moderate oven for thirty minutes. Raisins and, or, candied fruit may be added and a chocolate frosting adds to the goodness.