50+ Friends Club Cookbook
Cooking For a Crowd

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Gingerbread


From the Kitchen of:  Sammie
Source:  USDA's Tool Kit for Healthy School Meals; Recipes and Training Materials

  1. Combine dry ingredients in mixer bowl using a paddle attachment. Blend on low speed for 1 minute.

  2. Mix vegetable oil, egg whites, hot water, and molasses in a bowl with a wire whip for 2 minutes or until blended. Slowly add the oil mixture to dry ingredients on low speed and mix for 1 minute or until blended. Scrape down the sides of the bowl.

  3. Pour 1 gall (8 lb. 12 oz.) of batter into each lightly greased and floured 18" x 26" x 1" sheet pan. To Bake: Conventional Oven 350 degrees F, 35 minutes; Convection Oven 325 degrees F, 24 minutes.

  4. Cut each cake 10x5 into 50 pieces.

    5. Yield: 100 (1 piece) servings

    Nutrients Per Serving: Calories 238; Protein 3g; Carbohydrate 40g; Total Fat 7.9g; Saturated Fat 1.2g; Cholesterol 0mg; Sodium 242mg; Dietary Fiber 1g.

    Special Tips: 1) To make pouring easy, place bottles of molasses in hot water for 5 minutes before using.

    2) Serve with Whipped Topping, powdered sugar, or Orange Glaze.

    3) Cupcakes can be made for a special occasion. Using a No. 16 scoop (1/4 cup), portion into greased or paper-lined muffin tins. Bake in a 375 degree F conventional oven for 15 to 20 minutes. One gallon of batter makes approximately 50 cupcakes.