Or in my case, Double.
I didn't have any candied ginger in the freezer.
So, Double-Ginger Squares it is.
I got the recipe from November's issue of
Better Homes and Gardens.
They don't have the recipe on the website that I can find so,
sorry, you'll have to buy the magazine.
There were a couple of surprises in it.
Which I have actually heard of in some spice bread recipes
but just hadn't used myself.
of baking powder. That's a lot of baking powder in my book.
The cook time.
They said *33* to 35 minutes.
That seems pretty specific to me and so I was surprised
when they actually took more like 45 minutes.
And I took a couple of liberties.
"Mild-flavored" molasses became whatever I had in the cupboard.
Whipping cream became skim milk.
Room temperature butter became butter that I beat
the bejesus out of in the stand mixer.
It gets warm, eventually.
Part of the beauty of these was that I had *close*
to everything in house to make them.
Oh, and the other beauty?
They are amazingly delicious!!!