---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Elsie’s Gingerbread
  Categories: Cookies
       Yield: 1 Recipe
  
            Pam or other nonstick spray
   1 1/2 c  Unbleached white flour
       1 c  Sugar
       2 ts Ginger; dry, not fresh
       1 ts Cinnamon
     1/2 c  Vegetable shortening;
            -such as Crisco
       1 ts Baking soda
     3/4 ts Salt
       1 c  Buttermilk; measure into a
            -2 cup measuring cup
       1    Egg; beaten
       3 tb Molasses
  
   Preheat oven to 350~. Spray an 8x11-1/2x2 baking dish with Pam. Spray, as
   well, the bowl of a measuring tablespoon. Set both aside. Combine flour,
   sugar, ginger, and cinnamon in a bowl. Using a pastry blender or two
   knives, cut in shortening. Scoop out about 1/3 cup of this mixture, and set
   aside for topping. Add the soda and salt to the buttermilk, stirring. It
   will foam. Set aside. Pour egg into larger amount of topping. Add the
   molasses, measuring it in the Pam sprayed tablespoon and pouring it in
   directly. Stir the batter a few times, then add the buttermilk mixture.
   Stir to blend ingredients, but don't worry about a few lumps. Turn batter
   into prepared baking dish and sprinkle with topping. Bake in preheated oven
   for 30 minutes, or until toothpick tests clean. Serve, if possible when
   still warm, plain or with whipped cream, ice cream, frozen yogurt, or baked
   apple. Source: Chef du Jour, Crescent Dragonwagon, TVFN. MM Waldine Van
   Geffen vghc42a@prodigy.com.
  
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