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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I love this unusual gingerbread recipe and have always gotten great reviews. I got the recipes years ago from a cookbook that Benson & Hedges put out. (I haven't smoked since 1986 so you can tell that I have had this for a long time.) Ingredients:
1/2 cup oil |
1 cup sugar |
1/2 teaspoon salt |
3 tablespoons molasses |
1 egg |
2 cups flour |
1/2 teaspoon ginger |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 teaspoon baking soda |
1 cup fresh blueberries or 1 cup frozen blueberries |
1 cup buttermilk |
2 tablespoons sugar |
Directions:
1. Preheat oven to 350 degrees.
2. With mixer, beat together oil, 1 C sugar, salt and molasses.
3. Beat in egg.
4. Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
5. Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
6. Stir in blueberries.
7. Pour into a greased and floured 12 x 7 baking dish.
8. Sprinkle top with remaining 2 Tbsp sugar.
9. Bake for 35- 40 minutes.
10. Cut into squares and serve warm with butter.
11. May be served with whipped cream for dessert.
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