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November 23, 2017
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Food
Barbara's Gingerbread

This recipe demonstrates the usefulness of large measures (available in 2-, 4- and 8-cup sizes) for mixing and zapping. The plastic ring mold is another handy microwave gadget; the gingerbread will cook more evenly. If you don't have a ring mold, a microwave-safe glass tumbler placed in the center of a 9-inch round glass cake dish also works well.

  • 1/2 cup water
  • 1 cup molasses
  • 1/4 cup butter or oil
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons ginger
  • 1 teaspoon baking soda
  • 2 cups flour

In a large, 8-cup glass measure, microwave on high water, molasses and butter 1 to 3 minutes, or until boiling. Add sugar, salt, ginger and baking powder. Blend in flour.

Pour into 6-cup plastic ring mold. Microwave on high 6 to 8 minutes, rotating halfway through cooking. Rest 5 minutes. Invert from pan. Serves 6 to 8. Serve warm with Lemon Sauce.

"Let's Cook Microwave"

Thursday, October 24, 2002

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