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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Creole Gingerbread
Contributed by: Pam Van Nutt
  • 3â�„4 cup molasses
  • 3â�„4 cup brown sugar
  • 3â�„4 cup oil 2 eggs, beaten 21â�„2 cups flour 1â�„2 tsp. baking powder
  • 1â�„2 tsp. nutmeg
  • 1â�„2 tsp. cloves
  • 11â�„2 tsp. cinnamon
  • 2 tsp. ginger
  • 2 tsp. soda
  • 1 cup boiling water
Add molasses, sugar and oil to beaten eggs and mix well.
Sift dry ingredients together.
Combine liquid and dry mixtures. Dissolve soda in boiling water and beat it into the batter.
Put in greased 10x15-inch baking pan and bake for 40 minutes at 350 degrees.
Serve plain, with lemon sauce, whipped cream or ice cream.
By Mrs. C.D. Myers, 1963
(This recipe was contributed as part of a "Cook of the Week" feature.)

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