Elsie's Gingerbread

Pam or other nonstick spray 1 1/2 c Unbleached white flour

1 c Sugar

2 ts Ginger; dry, not fresh

1 ts Cinnamon

1/2 c Vegetable shortening;

-such as Crisco 1 ts Baking soda

3/4 ts Salt

1 c Buttermilk; measure into a

-2 cup measuring cup 1 Egg; beaten

3 tb Molasses

Preheat oven to 350~. Spray an 8x11-1/2x2 baking dish with Pam. Spray, as well, the bowl of a measuring tablespoon. Set both aside. Combine flour, sugar, ginger, and cinnamon in a bowl. Using a pastry blender or two knives, cut in shortening. Scoop out about 1/3 cup of this mixture, and set aside for topping. Add the soda and salt to the buttermilk, stirring. It will foam. Set aside. Pour egg into larger amount of topping. Add the molasses, measuring it in the Pam sprayed tablespoon and pouring it in directly. Stir the batter a few times, then add the buttermilk mixture. Stir to blend ingredients, but don't worry about a few lumps. Turn batter into prepared baking dish and sprinkle with topping. Bake in preheated oven for 30 minutes, or until toothpick tests clean. Serve, if possible when still warm, plain or with whipped cream, ice cream, frozen yogurt, or baked apple. Source: Chef du Jour, Crescent Dragonwagon, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.
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