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Streusel Gingerbread

1 1/2 C flour

1 C sugar

2 tsp ground ginger

1 tsp cinnamon

¼ tsp ground nutmeg

1/4 C cold butter, cut into small pieces

1/4 C vegetable shortening

1 egg

3 tablespoons molasses

1 C buttermilk

2 tsp baking soda

3/4 tsp salt
Preheat oven to 300F. Coat bottom only of a 9-inch square pan with cooking spray. Combine flour, sugar, ginger, cinnamon and nutmeg in a large mixing bowl. Using a pastry blender, cut in butter and shortening to make a crumbly mixture. Scoop out ¼ cup and set aside. Add egg and molasses to flour mixture and stir. Combine buttermilk, baking soda and salt. Add buttermilk mixture to flour mixture; stir well (there will still be a few lumps). Pour into pan; sprinkle reserved flour mixture evenly over top. Bake 30 minutes. Increase temperature to 350 and continue baking 18 to 20 minutes, until toothpick inserted in center comes out clean.