With the holidays right around the corner, it's time to break out some of your top secret family recipes.
It's hard to pick out a favorite recipe when everything mom makes is delicious, but there's one sweet we just can't live without.
Bunny makes a "phenom" gingerbread.
We aren't saying that because we're biased, it might be the best gingerbread to exist.
Holiday recipes that you remember from your grandparents and parents, favorite aunts and uncles live on through generations. Sometimes family recipes give us a sweet slice of nostalgia to pass down to our kids and keep the traditions going.
Everyone has a holiday staple that just belongs there, and this recipe can always be found at our holiday table.
These recipes are opportunities to connect with your kids over the holidays and create an activity that your family looks forward to every year. Every family recipe comes with a story that your kids will remember when they're making these treats with their kids!
Don't have a family recipe?
Now is the perfect time to start.
In a world that often seems disconnected, every opportunity to bring holidays back to their true purpose is something to celebrate. We challenge families this year to bring the holidays back to basics, making it about spending time and making memories with the people who matter most.
We would be honored for Bunny's gingerbread recipe to become part of your family's holiday tradition.
Happy Holidays from our Intown Doula family to yours and we welcome photos of your gingerbread using Bunny's famous recipe.
Don't tell her we gave it to you.
(This is actually MMT’s great-grandmother’s recipe for gingerbread and gingerbread sauce. It came out of an old Methodist church cookbook and has been around ever since. Bunny got a hold of it and modified it throughout the years until it was simply divine!)
Serve the gingerbread warm with a drizzle of sauce and a nice hot toddy.
1/2C white sugar
1/2C shortening or margarine, melted
2t dried ginger
2t cloves OR allspice
1C boiling water
2 1/2C sifted flour
2 well beaten eggs
Put molasses in a bowl, add sugar, melted shortening, ginger, and cloves (or allspice).
Dissolve soda in boiling water and add to first mixture.
Add flour and eggs.
Cook for 30 minutes in a 375 degree oven
1C white sugar
1C boiling water
Juice and rind of one lemon
Mix first three ingredients an let them come to a boil. Boil several minutes. Add lemon juice and rind. When slightly thick, take off stove and add butter.
- Do not fill the pan more than 1/2 full of batter when baking the gingerbread.
- The batter will be very thin, and that’s exactly how it should be!
- Try a Meyer lemon for this sauce, it adds a depth to the flavor.
- Bunny says that store-bought lemon curd from the British section of your local grocery will do in a pinch, but MMT really does prefer the homemade sauce. It makes all the difference in the world!