I don't know about you but when the weather starts to turn a little cooler I start to crave the tastes of fall. For me food does more than nourish the body it celebrates the seasons and nourishes the soul.
When I was a girl my mom would make Gingerbread not just the cookies but the "bread" (more like cake). I remember eating it for breakfast and as a snack after school. The smell of it filled the house and stirred your senses preparing you for the changing season. Even after I was married my mom would call and tell me she had made Gingerbread, so that I could run by her house, and have a taste (or 2 , or 3...).
So after 2 nights spent with an extra blanket (okay, it's not cold, but there is a definite chill), I decided it was time for Gingerbread. I must say my kiddos love starting their day with this special treat.
The recipe comes from a small compilation of recipes my mother found at The War Eagle Mill Craft Fair. When I was a girl the fair was small, but now it has grown into a rather larger event.
War Eagle Mill Farm Gingerbread
3/4 C butter
2/3 C sugar
1 C dark molasses
2 C flour
7/8 C boiling Water
1 T ginger
1 t cinnamon
1 t cloves
2 t soda
Cream butter and sugar add eggs and molasses. Blend well
Sift flour, spice and soda; add to creamed mixture mixing well.
Add boiling water last. Mix well.
Pour into greased and floured rectangle baking dish (you know, the Pyrex type).
Bake at 350 for 30-40 minutes.
Fancy that, the taste of Fall!! I guessed I had better call my mom over and share a little with her too.