My dad always told me that his mother made gingerbread with hot water and that hers was dense and rich with molasses. Over the years, I looked for such a recipe—to no avail. Then one day I was given a book compiled by an elderly woman who recalled recipes from her childhood in Virginia, and there it was! I made only one change, using shortening instead of lard. —cjwkat, tasteofhome.com
Caramel Gingerbread Cupcakes
One night, my niece and I put our heads together to come up a with a fabulous cupcake. We combined...
Granny’s Gingerbread Cake with Caramel Sauce
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.—Joy Sparks, Muskegon, Michigan
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For...