Gingerbread
I always double this recipe and bake in 2 9x9 pans. Then I refrigerate or freeze the spare.
1/4 pound butter
1 cup sugar
2 eggs
1 tablespoon grated ginger
1/4 cup boiling water
1/4 cup molasses
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon slat
2 teaspoons powdered ginger
Grate ginger and place in 1/2 cup water; bring to a boil and boil uncovered for several minutes; strain out ginger reserving 1/4 cup to use as the boiling water. (Note: if you like ginger and I really do, cook the ginger a little longer and add it to the batter, reducing powdered ginger to 1 teaspoon.) Butter and flour 9x9 baking pan. Cream butter, add sugar, beat until fluffy, add eggs one at a time, add water and molasses, combine dry ingredients, add to liquid and combine thoroughly. Pour into pan and bake at 350 for about 45 minutes. Test for doneness with toothpick. Cool in pan for several minutes and invert onto serving plate.