Desserts:

Sugarless Gingerbread

Comment on this recipe

This is a recipe my mother made in the 1940's during World War II, without sugar. It was a perfect dessert.

Ingredients

Gingerbread
1/2 cup melted shortening
1-1/4 cups molasses
1 egg
2-1/2 cups sifted flour
1-1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup hot water
Sugarless Icing
2 egg whites
1/2 cup white corn syrup
1/2 cup molasses

Instructions

Combine shortening and molasses; beat and add the egg. Stir until well blended. Sift flour, measure it, then sift again with soda and spices. Add to shortening, alternately with hot water. Bake in a well-greased 9-inch pan at 350 degrees for 45 minutes. This can be frosted or served with Cool Whip For frosting, put egg whites, corn syrup and 1/2 cup molasses in top of double boiler. Cook, beating continuously with egg beater or hand mixer, for 7 to 9 minutes or until frosting stands in peaks.

Phyllis Butterfield
Geneseo