Neddy’s Kitchen

1/2 cup butter
1/2 cup brown sugar
1 cup molasses
1/2 cup warm milk
2 tablespoons ground ginger
1 1/2 teaspoons cinnamon
1 1/2 teaspoons mace
1 1/2 teaspoons freshly ground nutmeg
1/4 cup brandy
3 eggs
3 cups flour
1 teaspoon cream of tartar
1 large orange, juiced and rind grated
1 teaspoon baking soda disolved in 2 tablespoons warm water
1 cup raisins tossed in flour (optional)

Preheat oven to 350 degrees.
Cream together the softened butter and brown sugar.
Fold in molasses, warm milk, spices and brandy.
Beat eggs until very light and thick.
Sift the flour with the cream of tartar and add dry misture alternately with the beaten eggs into the batter.
Mix in the juice and the grated rind of the orange.
Dissovle soda in a little warm water, and stir in.
Beat until very light.
Fold in raisins if desired.
Bake in a 9 x 13 pan for about 40-45 minutes (325 degrees for glass pan).

This gingerbread recipe is based upon one served at Kenmore Plantation in Fredericksburg, Virginia and published in “Virginia Hospitality”, 1975.

From My Kitchen

My favorite utilitarian cookware is shiny stainless steel All-Clad. I use it for everyday cooking. It is so hard and shiny that food does not stick to it when cooking and it is a breeze to clean. There is no need at all for the Teflon coating. The above photograph is from my kitchen where you can see that I have three All-Clads hanging in a row, right along with my collection of antique copperware. I recommend only the shiny steel finish as it looks beautiful too. The anodized gray finish does not wear well, and of course the copper, although beautiful, needs constant polishing.
All-Clad MC2 7-Piece Cookware Set