EGGLESS GINGERBREAD
From the 12th edition (1962) Five Roses Flour/Lake of the Woods Milling Co.. cookbook. The recipes were originally sent in by Canadian housewives and in '62 the recipes in the cookbook were already 60 years old.
Provided by SoupCookie
Categories Dessert
Time 1h10m
Yield 2 pans, 24 serving(s)
Number Of Ingredients 11
Steps:
- Line 2 (8x12) cookie sheets with parchment paper and grease well. Preheat oven to 325°F.
- In a large bowl SIFT together flour, baking powder, soda, salt and spices. Add raisins; set to side.
- Cream butter, add sugar and mix well; add molasses then boiling water.
- Combine dry and liquid ingredients and beat well. Pour into prepared pans and bake 40-50 min's. (prep time is estimate).
- *My Note: when cooled you can top slices with whip cream or ice cream OR, you can create a layered dessert or sandwich type dessert. Have fun with it!
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