4 : 1/2 c Unsifted all-purpose flour
2 : ts Ground cinnamon
2 : ts Ground ginger
1/4 : ts Ground cloves
1/4 : ts Salt
1 : c Vegetable shortening
3/4 : c Sugar
1 : c Light molasses
1 : lg Egg
About : About 14 yards 1/4 or 1/8
-inch-wide : -inch-wide red ribbon (opt.)
1 : c Melted solid Crisco
1 : c Granulated sugar
1 : c Light or dark Karo
2 : x Large eggs
5 : 3/4 c Flour
1 : ts Baking soda
1 : ts Salt
2 : ts Ginger
2 : ts Cinnamon
1 : ts Cloves
1 : ts Nutmeg
1 : Recipe gingerbread dough
Paper : Paper for patterns;
0: Another recipe from Mendocino, California's fine restaurant, CAFE BEAUJOLAIS
1: This recipe was a clear winner from a gingerbread tasting party
2: Serve the gingerbread warm and plain, or with lemon curd
3: Cream together the butter and sugar
4: Add molasses, corn syrup, egg, and salt, and beat until smooth
5: Mix together the flour and baking soda
6: Whisk in half the flour/baking soda mixture, then half the buttermilk, and repeat
7: Stir in the ginger until it is well-dispersed (remove any strings from the grated product)
8: Pour into an 8 inch square buttered pan, and bake at 350 degrees for 35 to 40 minutes
9: Serve warm or at room temperature with lemon curd or, perhaps, whipped cream
10: Sharron Solomon Posted to MC-Recipe Digest V1 #973 by Nancy Berry <nlberry@prodigy
11: net> on Dec 28, 1997