I’m joining in with Jessie and posting a family recipe today.  I’ll try to do this every Friday from now on…

I was going to post my mother-in-law’s recipe for Oatmeal Muffins, but first I saw her recipe for Victorian Gingerbread so I’m going to share it instead… its really divine!  The moisest, richest gingerbread you’ll ever, every try – I promise!

1 cup sugar

1 cup melted butter

1 cup sour cream

1 cup dark molasses

2 cups flour (I usually use whole wheat, you can’t taste any difference in this recipe but it ups the fiber which would help counteract the massive sugar rush!)

2 eggs

1 tsp soda

2 tsp ginger

1/2 tsp allspice

pinch of cinnemon

pinch of mace

Beat eggs well and add sour cream, molasses, and sugar.  Stir in the flour sifted with the soda and spices.  Add melted butter and beat well.  Fill cake pan 3/4 full.  Bake at 325 degrees about 35 minutes.

My mother-in-law is a fabulous cook and she gave me a big binder of all her favorite recipes (at my request!) when David and I got married.  Honestly, I use that binder and my Betty Crocker big red cookbook more than any others, and I have several dozen cookbooks.  Third and fourth on the list would be Saving Dinner and Saving Dinner the Low-Carb Way.  Those are the ones that stay in my kitchen, the rest are on the bookshelves in the basement.

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