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CAFE BEAUJOLAIS GINGERBREAD

  • 1/2 CUP SOFTENED SWEET BUTTER
  • 1/2 CUP BROWN SUGAR
  • 1/4 CUP MOLASSES
  • 1/4 DARK KARO SYRUP
  • 1 EGG / BEATEN
  • 1/4 TSP SALT
  • 1 1/2 CUPS FLOUR
  • 1 TSP BAKING SODA
  • 1/2 CUP (BUTTER) MILK
  • 2 OZ GINGER PEELED & GRATED
  • CREAM BUTTER AND SUGAR
  1. ADD MOLASSES, KARO,EGGS, & SALT
  2. BEAT UNTIL SMOOTH
  3. MIX FLOUR AND SODA/BLEND SLOWLY
  4. STIR IN GINGER
  5. 8" BUTTERED SQUARE PAN
  6. 350 DEGREES / 35 - 40 MINUTES
Posted on Wednesday, March 29, 2006 at 12:23PM by Registered CommenterEliza Shanley | CommentsPost a Comment

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