Wednesday, December 10, 2008

Peppery Gingerbread

Note:   Must. try. this. to. appreciate. it!  

Peppery Gingerbread

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

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:

Lisa said...

This sounds like an exciting recipe to try. I tasted mexican hot cocoa and it has pepper in it.