Food traditions abound at our house. Smells and tastes combined with family activities just seem to make them more celebratory. When we decorate the tree, I always pop in a pan of Gingerbread to bake. The spicy-sweet smell permeates the house. When the tree is done, we gather round for gingerbread topped with bananas and whipped cream. Our advent calendar is a stack a books: One Christmas book for every night until Christmas. I read the books by the light of the tree while the kids snuggle in quilts.
Christmas tree light, sleepy kids in quilts, and the smell of gingerbread.
Sounds perfect doesn't it?
Lion House Gingerbread
from Lion House Classics cookbook (2004)
1/2 Cup sugar
1/2 Cup butter
1 egg, beaten
1 Cup molasses
1/2 teaspoon salt
2 1/2 Cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1 Cup very hot water
Bananas and whipped cream
Cream butter and sugar well. Add egg and molasses; beat well. Sift dry ingredients together and add to creamed mixture. Add hot water and beat until smooth. (Batter will be very thin.)
Pour into well-greased 9x13 pan. Bake at 350 degrees for 40 minutes or until cake tests done. Serve warm or cold with sliced bananas and whipped cream.
1 comment:
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