Ice Box Gingerbread
A make-ahead gingerbread batter that can be stored and baked as needed

Ingredients
- 1 c. sugar
- 1-1/4 c. Crisco
- 1 c. Orleans molasses
- 1 c. sour milk
- 2 tsp. soda
- 4 eggs
- 4 c. flour
- 2 tsp. ginger
- 1 tsp. cinnamon
- 1/4 tsp. allspice
Instructions
- 1
Cream sugar and Crisco, add eggs one at a time and beat well after each addition. Add molasses. Stir soda into milk and add alternately with the dry ingredients which have been sifted together. Beat thoroughly. Store in a tightly covered container and bake as needed in loaf or muffin pans.



