COLONIAL GINGERBREAD 
2 c. all-purpose flour
1 c. molasses
3/4 c. buttermilk
1/2 c. sugar
1/2 c. butter, softened
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
Confectioners' sugar

About 3 hours before serving or earlier in the day. Preheat oven to 325 degrees. Grease and flour 9 x 9 x 2 inch baking pan. Into large bowl, measure all ingredients, except confectioners' sugar with mixer at low speed. Beat until blended, constantly, scraping bowl. Increase speed to medium and continue beating 3 minutes. Occasionally scraping bowl. Pour batter into pan and bake 1 hour. Cool either in pan or on wire rack. Sprinkle with confectioners' sugar when serving.

 

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