Going to my grandmothers for gingerbread is one of my favorite memories. As the warm cakes came out of the oven, aunts, uncles, and cousins would gather. The adults would savor theirs with coffee, while we kids happily enjoyed ours with a cold glass of milk. Those moments, filled with family and the comforting aroma of gingerbread, remain a cherished part of my childhood. This year I received a precious gift from a sister at church. She had traveled to Appalachia, a hop, skip and jump from grandma’s stomping grounds, and brought me back sorghum. I used it in place of the egg white and sugar wash for a bit of homespun flavor. Since sorghum can be a bit hard to come by I left the sugar and egg wash in the directions, but if you have some, a lightly brushed coating is all you need.
Grandma Drutha’s Gingerbread
Description
Ingredients
Instructions
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Mix brown sugar and shortening well.
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Add ground ginger, cinnamon oil, whole eggs, and cooking oil. Mix until smooth.
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Slowly add milk, mixing thoroughly.
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Gradually mix in 5 cups of self-rising flour using hands or dough hooks.
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Place 1 cup of flour in a large bowl and knead the dough within it.
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Pat dough into cakes 3 to 4 inches long
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Bake on a greased cookie sheet at 450°F for 8 minutes, or until lightly browned.
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Beat reserved egg whites with sugar and brush tops and bottoms before cookies cool completely.
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Serve hot with a cold glass of milk.
