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Ginger bread

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Ginger bread




(Public for All)



  • 51/2 cups of flour
  • 1 tablespoon of ginger
  • 1 tablespoon of cinnamon
  • 1 1/2 teaspoons of salt
  • 1 cup of shortening
  • 1 cup of powdered sugar
  • 1 cup of molasses
  • 1/4 cup of strong coffee cooled


mix flour ginger, salt cinnamon,salt and set aside mix shortening,powdered sugar, dark brown sugar and molasses and coffee mix flour mixture in a little at a time dough should be firm on a floured surface roll out dough then wrap in plastic wrap let sit for 2 or three hours..... then take out of fridge and working with some a time roll out on floured surface...cut into shapes that you want decorate as you want place on greased cookie sheet...this dough can be stored in fridge for up to 4 days be for using....bake at 325 till done then enjoy

Recipe is courtesy of: ann





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Vicky Dunn


Vicky Dunn

Influences: simple, quick & southern country

Location: Hazard, Ky

Favorite Piece of Cooking Equipment: A Southern woman would never starve as long she has an iron skillet and a can of Crisco.

Favorite Recipes: Peanutbutter Fudge

What else? I didn't have potatoes so I substituted rice I didn't have paprika so I used another spice I didn't have tomato sauce so I used tomato paste A whole can-not a half can-I don't believe in waste. A friend gave me the recipe She said you couldn't beat it There must be something wrong with her I couldn't even eat it!

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