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Daylight What Time? Recipe Included!

Well, it's happened again.  The shift from Daylight Savings Time to Daylight Standard Time.  Or Standard Time to Savings Time.  Whichever it is when we "fall back."

I've always thought that this time of year is magical, even before I found out I was a witch.  I mean, everything is changing, everything is in transition.  The trees are turning red and orange and gold.  The acorns are falling - constantly.  We don't have any oak trees in the Peabridge gardens, but we do have them all along the street in front of the library, and half the time I feel like I should wear a football helmet to keep from being attacked by falling acorns.

But the thing I love most about the fall is the light.  It comes through the trees, all slanty and melty, like butterscotch syrup.

Yeah.  Like I could actually make butterscotch syrup. 

I tried to make a gingerbread last night - the cake kind, not the cookie kind.  Melissa had promised me that the recipe was really straightforward.  I thought that it would be a good peace offering to David - he thinks that I'm not taking my studies seriously enough.  I should have had faith in the recipe.  It's just that when I did the last step, adding a cup of water to the dough, it looked *so* soupy that I threw it out.  And the next time, I only added half a cup.  And the gingerbread never really rose.

Here's the recipe, though.  I've eaten it at Cake Walk, so I know it's really very good - if you're willing and able to follow the directions!

1 stick butter
1 cup sugar
1 egg
1 cup molasses
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup hot water

Preheat oven to 325.  Cream butter and sugar, then beat in all other ingredients, adding (all of the) water last.  Mixture will be, um, soupy.  Pour into buttered 9 x 13 pan.  Bake for 40 minutes.

The best thing is, this gingerbread gets better, the longer it sits.  Not that it ever sits for long.  Especially not if Neko is going to bring his latest beau around...



That sounds yummy!

As far as I'm concerned, any recipe that calls for molasses is a good one. I finally will get to use the jar that I bought last year while on vacation.
Melissa makes some great ginger snaps with molasses - more like little mini-cakes. I'm thinking that we might sell them at the Peabridge - they seem like the sort of thing an angelic colonial child would carry in her pocket as she walks to collect the eggs.

Or something like that!

Maybe I'll post that recipe soon, if I can get it from her!