1/4 lb. butter
1 c. sugar
1/3 c. molasses
2 Tbsp. maple syrup
1/2 c. plain yogurt
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ginger
Directions:
A light, cakey gingerbread with a little hint of Vermont maple syrup that's just delicious.
Yield: about 20 small slices, or enough for one very hungry cub scout den
Preheat the oven to 350°F. Spray a 9x9 square baking pan with nonstick spray. Set aside.
Cream butter and sugar. Beat in molasses. (When measuring molasses, first spray the cup with a little nonstick spray and the sticky molasses will ooze out a little easier.) Add maple syrup. (And yes, using real maple syrup is worth it - don't settle for "pancake" syrup.) Stir in yogurt. Beat in eggs.
In a medium bowl, sift together flour, baking powder, baking soda, salt, and ginger. Gradually beat dry ingredients in to batter.
Spread batter into prepared 9x9 square baking pan.
Bake at 350°F for 30 min., or until a toothpick inserted in the center comes out clean.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011
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