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| Gingerbread |
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| Category: Biscuits & Bread |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1/2 | cups | Granulated Sugar |
| 1/2 | cups | Crisco |
| 1 | cup | Sorghum |
| 2 | | Eggs |
| 1 | cup | Boiling Water |
| 2 | tsp | Baking Soda |
| 2 1/2 | cups | Flour |
| 1 | tsp | Ginger |
| 1 | tsp | Cinnamon |
| 1 | tsp | Nutmeg |
| 1/2 | tsp | Salt |
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| Instructions: |
| 1. | Dissolve baking soda in boiling water. |
| 2. | Cream sugar and shortening. |
| 3. | Add eggs and sorghum. |
| 4. | Add flour and spices and salt, sifted alternately with water. |
| 5. | Bake in greased and floured 13x9x2 inch pan at 350 degrees for about 30 minutes. |
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| Recipe submitted 1/30/2006 |
