As I sit here writing this with gingerbread baking in the oven right now, the sweet smell evokes many wonderful memories. I remember being outside sledding down the ravines with my brother and sister. I also remember us making snowmen, snow angels, and snow forts. The aroma also makes me recall another favorite treat that my dad used to make for us…fresh snow cream. Yummmm! (I’ll have to give you the recipe for that later.)
I also have this vague memory of coming inside after sledding and playing in the snow. I remember opening the door just off the kitchen and the smell of gingerbread hitting me full force. There’s nothing better to top off an afternoon of sledding than to come inside to smell gingerbread in the air. It makes you get out of your cold, wet clothes even faster than normal, and the anticipation of eating warm gingerbread smothered in butter while toasting your behind in front of a crackling warm fireplace is almost beyond words.
I guess everyone associates certain smells and tastes with childhood memories, and certainly the gingerbread my mom used to make brings back a lot of wonderful memories for me. Here’s her recipe…the gingerbread she used to make when I was a young girl. Hope you love it as much as I do! 
Mom’s Brer Rabbit Ginger Bread
Ingredients:
- 3 tbsp. butter
- 1/2 cup sugar
- 1 egg, beaten
- 1 1/2 cup all-purpose flour
- 1/8 tsp. salt
- 1 tsp. ginger
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 cup milk
- 1/2 cup molasses
- 2 tbsp. sugar (for the baking pan)
- 2 tbsp. butter (for the baking pan)
Instructions:
- Preheat your oven to 350 degrees.
- Grease your baking pan with about 2 tbsp. butter. Then sprinkle about 2 tbsp. of sugar on top of the butter.
- In a mixing bowl, cream together the 3 tbsp. of butter, 1/2 cup sugar, and beaten egg.
- Add the dry ingredients.
- Then add the milk and molasses.
- Mix all the ingredients together and pour in your baking pan.
- Bake about 30-45 minutes. You’ll know it’s done when you stick a toothpick in the center and it comes out clean.
