Gingerbread

My kitchen takes on a gingerbread theme at Christmas. Blame it on too many fairy stories when I was a kid. "The Gingerbread Man" and "Hansel and Gretel" were among my favorites!

Gingerbread house cookie jars.

Gingerbread platters.

Cute little felt gingerbread people. 

 (The sequined felt trees were made by my husband's Grandmother years ago.  I love those!)

We fondly refer to these as the Alien Gingerbread Boy and Girl. My Mom picked them up at a church Christmas Bazaar years ago when I was just a kid. (This photo was taken when we were in the process of removing the old kitchen wallpaper. I know! Who would be crazy enough to be in the middle of a wallpaper project during the holidays! Me?)

I'm posting the recipe for Gingerbread that my mother made at home when I was a kid. It's delicious! Don't you love old family recipes?

Mom's Gingerbread

Beat well together:

2 eggs

3/4 cup brown sugar

3/4 cup molasses

3/4 cup oil

Sift together and add:

2 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ginger

1 1/2 teaspoons cinnamon

1 1/2 teaspoons cloves

1 1/2 teaspoons nutmeg

Stir in:1 cup boiling water

Pour into greased and floured 9 x 13 pan

Bake at 350 degrees 30 to 40 minutes

Notes from Mom: This recipe was the one that my mother used. I grew up eating this with lemon sauce, and learned to make it when I was just a little girl, 12 years old, or so. The best molasses to use is dark Black Strap molasses if you can get it.

Lemon Sauce

to be poured over Mom's Gingerbread

1 1/4 cups water

3/4cups sugar

1/4 cup cornstarch

2 egg yolks, slightly beaten

2 tbsp. unsalted butter

1/4 cup fresh lemon juice

1 tbsp. lemon rind

Combine water, sugar, and cornstarch in medium saucepan until well-blended.

Cook over medium heat, stirring with a wire whisk until mixture thickens and becomes clear.

Continue to cook one more minute, stirring constantly; remove from heat.

Pour about 1/2 cup of hot mixture into small bowl containing egg yolks; stir well until blended.

Pour egg mixture into saucepan with hot mixture; stir well, then return to medium heat (continue stirring).

When mixture starts to boil, cook one more minute, then remove from heat.

Stir in butter, lemon juice and lemon rind until thoroughly blended.

Cool to room temperature, placing plastic wrap over lemon curd to prevent a skin forming.

Chill until ready to use.

Makes about 2 cups.

Notes from Mom: If the recipe is doubled it will also make a great lemon pie filling.