A rare homemade tea snack.

Today I was reading George Washington's Mother, by Jean Fritz, to Milo.  I got to the part that explained how Mary Ball Washington was famous for her delicious gingerbread.  

Milo asked, "Can we make gingerbread?"

I thought about it for a minute and then remembered that Christy had just posted her great-aunt's recipe.  "Sure," I said.  "We can make gingerbread.  I'll make some for tea."  I was pretty sure there'd be enough time, and it turned out I was right.

So Milo and I made gingerbread while MJ napped and Oscar did schoolwork.  And I can report it was very yummy and rich, and I totally agree with what Christy said about it tasting "antique."  (Minor changes:  I used blackstrap molasses, whole wheat flour, and coconut oil.)

Comments

[Christy P]

I do use whole wheat flour sometimes! An interesting mix-in idea is blueberries. I first had it this way at a small roadside diner in Maine, so of course they used the tiny wild blueberries, but I have used the frozen kind with no problems.

[bearing]

Mark didn't like it, btw, probably because of the blackstrap molasses. That makes the molasses flavor pretty strong.

I liked it, though.

[Christy P]

Jeff doesn't really like it even when I use regular molasses. Fortunately the pan it makes is small enough to be gone pretty quickly. My mom always made 9 pieces. The middle one where it tends to collapse always went first. The edge pieces were best in lunchboxes because they held together.