I have reached the point where I just need something simple, comforting, and healing, and thought you might have too. So I made gingerbread.
This is my mother’s gingerbread recipe. It was her go-to dessert when she wanted something quick and easy, that would feed and please a crowd. My father used to eat a big slab of it piled high with vanilla ice cream, but The Husband and The Boy prefer whipped cream. I have many fond memories of the spicy aroma that filled the house as it baked, eating it while it was still warm, and eating it cold for breakfast the next day, still tender and just a tiny bit sticky.
Ginger, and the other spices in gingerbread, are thought to have spiritual healing properties as well as physical. They inspire love and warmth, and a fire in the belly for new beginnings.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 large egg
1/2 cup granulated sugar
1/2 cup vegetable oil
1 cup light molasses
1 cup boiling water
1.Preheat the oven to 350 deg.F. Grease a 13″x9″x 2″ baking pan.
2.Whisk the flour, baking soda, salt, and spices together in a medium bowl. In a mixing bowl, beat the egg, then add the sugar, oil and molasses, and mix well.
3.Add the dry ingredients to the mixing bowl and mix until well blended, then pour in the boiling water and mix, scraping down the bowl as needed.
4.Pour the batter into the prepared pan, and bake for about 25 minutes, or until a toothpick stuck into the center comes out clean. Cool on a wire rack.