Gingerbread

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  Gingerbread 

  If the holidays excite your culinary skills with organizing recipes, this is a winner.  This recipe will stimulate those tastebuds that tell you it is time to think family, friends and it is time to plan a get-together and a meal!  The original Ginger Bread recipe was developed by Monks in Neuemberg Germany in the 18th century as they were able to get the spices from China.  Today it is a hugely favored item at their Christmas Mart.

  Ingredients:

  1½ cups all-purpose or spelt flour½ teaspoon baking soda1 tablespoon ground ginger1½ teaspoons ground cinnamon¾ teaspoon freshly grated nutmeg½ teaspoon ground cloves½ cup cold, unsalted butter, diced½ to ¾ cup firmly packed brown sugar, depending on your preference for sweetness½ cup blackstrap molasses1½ tablespoons finely grated fresh or frozen ginger1 cup milk½ cup honey1 large egg, beatenDirections:
  Preheat oven to 350 F. Sift flour, baking soda and spices into a large bowl. Rub in the butter with your fingertips or use a pastry cutter until the mixture looks like fine crumbs. 
  
  
  Stir the sugar and milk in a medium-size saucepan and bring to just a simmer. 
  
  
  Remove from the heat and stir in the molasses and honey. Let stand until luke-warm, then whisk in the egg and fresh ginger, breaking up any clumps.
  
  
  Pour the milk mixture into the flour mixture and whisk until smooth. Pour the batter into a prepared 8-inch by 4-inch or 5-inch by 2½-inch buttered loaf pan and bake for 50 to 60 minutes or until a skewer inserted off centre comes out clean. 
  
  
  (As the gingerbread bakes, it will rise, then fall, leaving a large depression. This is good.) Let cool completely in the pan.
  
  Tip:  Freeze Ginger root before grating.  Makes the job a breeze!.