Peppery Gingerbread
Ingredients:
2 cups all-purpose flour
1 cup light molasses
3/4 cup milk
1/2 cup sugar
1/2 cup butter or margarine, softened
1 tablespoon Original TABASCO® brand Pepper Sauce
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
Confectioners' sugar
Directions:
Preheat oven to 325°F. Grease and flour a 9 x 9-inch baking pan. In a large bowl, with mixer at low speed, beat flour, molasses, milk, sugar, butter, TABASCO® Pepper Sauce, ginger, cinnamon, baking soda and egg until well blended and smooth. Increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula.
Pour batter into prepared pan; bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle top of gingerbread with confectioners' sugar.
Makes 12 servings.
1 comment:
This sounds like an exciting recipe to try. I tasted mexican hot cocoa and it has pepper in it.
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