Kay's Recipes n Stuff: Gingerbread

Welcome to Kay's Recipes n Stuff!

2 1/3 cups all-purpose flour*
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1/2 cup shortening
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt

Heat oven to 325 degrees. Grease and flour square pan, 9x9x2 inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed. scraping bowl occasionally. 3 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, about 50 minutes. Serve with Apricot-Cream Topping or Honey-Ginger Fluff (below) if desired.
9 SERVINGS

*Do not use self-rising flour in this recipe.

APRICOT-CREAM TOPPING
Mix 1 cup apricot preserves or jelly, 1 tablespoon grated lemon peel and 2 tablespoons lemon juice. Cut warm gingerbread into squares; top with vanilla ice cream and sauce.

HONEY-GINGER FLUFF
Beat 2 cups chilled whipping cream, 1/4 cup honey and 1/2 teaspoon ground ginger in chilled bowl until stiff. Refrigerate at least 1 hour before serving.

WHOLE WHEAT GINGERBREAD: Substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour. Decrease sugar to 1/4 cup.

Roasting Chart

Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done	LAMB, in the center not touching the bone 140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done
POULTRY, chicken, in breast, 170ºF (77ºC) chicken, in the thigh, 185ºF (85ºC) duck, in the thigh, 180ºF (82ºC)	PORK AND VEAL, in the center not touching the bone 160ºF (71ºC)