Haddon Hall Gingerbread

I wanted to share a little tip I found a few years ago, and I've used ever since. When you're making rice, the long cooking kind and you cook it on the stovetop, the ratio is usually one cup rice to two cups water. Well, if you do this you get sticky rice, and sometimes sticky rice isn't good. So I use one cup rice and 1 3/4 cup water. Cook for 30 minutes and Voila! Perfect nonsticky rice! Another way I've found to do perfect rice is to bring the water to a boil, add the rice, then cover and turn the heat off. Then you can go take the kids to the library, swim team and stop at the grocery store and your rice won't burn and it will be cooked perfect! It takes about an hour.

When you're done looking at my Haddon Hall Gingerbread, head on over to We Are That Family to see what great ideas other Blogger's have!



This is a recipe from my favorite Betty Crocker Cookbook. I've made the gingerbread a lot, but since I had some cream cheese I decided to make the Haddon Hall version. I did add some powdered sugar to the cream cheese, the original recipe left it out, but I didn't think my family would like it that way. This was a big hit, and the lemon sauce, yum!

Haddon Hall Gingerbread

2 1/2 cups flour
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1/2 cup shortening
1 egg
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
3/4 teaspoon salt

Topping

1 8oz package cream cheese
1/4 cup milk
1/4 up powdered sugar

Lemon Sauce

1 cup sugar
1/2 cup butter
1/4 cup water
1 egg, well beaten
1 teaspoon grated lemon peel
3 tablespoons lemon juice

For Gingerbread

Heat oven to 325 degrees. Spray a 9x13 inch pan with Pam.

In a mixer whisk the dry ingredients, then add the wet ingredients and beat for 3 minutes.

Pour into prepared pan and bake for 50 minutes or until a wooden pick comes out clean.

Cool completely.

For Filling

Whip cream cheese until fluffy, whip in the milk.


For Lemon Sauce

Combine all the ingredients in a medium saucepan. Heat to boiling over medium heat, stirring constantly. Serve warm.

To Serve

Spread cream cheese on the top of the gingerbread, cut and serve. Spoon sauce over each slice.