What is the best tasting ginger bread recipe?

raisin ginger breads





Ingredients





3 cups all-purpose flour


1 1/2 teaspoons baking soda


3/4 teaspoon salt


1 tablespoon ground ginger


2 teaspoons cinnamon


1 1/2 sticks (3/4 cup) unsalted butter, softened


3/4 cup firmly pack dark brown sugar


3 large eggs


1 cup sour cream


3/4 cup dark molasses


2 cups raisins





Preparation





Into a bowl sift together the flour, the baking soda, the salt, the ginger, and the cinnamon. In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the eggs, 1 at a time. In a small bowl whisk together the sour cream and the molasses. Add the flour mixture to the butter mixture alternately with the molasses mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the raisins. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350掳F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.What is the best tasting ginger bread recipe?
INGREDIENTS


1 cup white sugar


2 teaspoons ground ginger


1 teaspoon ground nutmeg


1 teaspoon ground cinnamon


1/2 teaspoon salt


1 1/2 teaspoons baking soda


1 cup margarine, melted


1/2 cup evaporated milk


1 cup unsulfured molasses


3/4 teaspoon vanilla extract


3/4 teaspoon lemon extract


4 cups unbleached all-purpose flour





DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.


In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.


When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.


Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.