Entering my childhood home to the permeating aroma of ginger, allspice, nutmeg and cinnamon, is a memory I will take to my grave. After a long walk from school; my Mama would meet us at the kitchen screened door with a big pan of buttery gingerbread fresh outta the oven. I realize now what I didn’t know then; how this small act of love would have such a huge impact on my life. It reminds me of how food touches the soul. For pennies, you can brighten someone’s day with a little something yummy. Even though my Mama was dog tired after cleaning and caring for others; at her job, she always saved enough energy for me and my siblings.

My Mama would let us slather a layer of butter between the moist insides of the gingerbread and the best memory of all is eating the square of heaven with our fingers. I never wrote down my Mama’s recipe but I searched until I found one that taste almost like my Mama’s and worthy of a fall afternoon memory.

Tip: Serve warm with butter and a cold glass of milk.

Ingredients:
2 1/2 cups flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. allspice
1/2 tsp. nutmeg
2/3 cup butter, softened
1 cup molasses
2 eggs room temperature
1 tsp. baking soda
1 cup boiling water
Confectioner’s Sugar for garnish
Directions:
Heat oven to 350 degrees. Grease and flour 9-inch square baking pan.
Mix flour and spices in a medium bowl. Beat butter and sugar with a mixer until light and fluffy. Add molasses and eggs; beat until smooth. Gradually add flour mixture; beat until combined. Dissolve baking soda in a cup of boiling water. Stir into mixture. Pour into prepared pan. Bake 45 minutes or until toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. Cut into squares. Dust with confectioner’s sugar.