Gingerbread....

This is one of the most unusual gingerbread recipes I have ever made and one of the tastiest too.  I don't remember where I found the recipe, but it is copied in my handwriting on a slip of paper, and I suspect I saw it in a magazine or in the newspaper once upon a time.  Who knows?  I hope you'll give it a try.

Gingerbread

1/2 c. butter

3 T. fresh grated ginger (I use my microplane zester)

1/4 t. salt

1 t. ground cinnamon

1/2 t. ground allspice

1/2 t. ground ginger

1/4 t. ground black pepper

1/2 c. dark brown sugar (I've used regular)

1 c. dark molasses

1 t. spicy brown mustard

2 eggs

2 t. baking soda

2 1/4 c. flour

1 c. hot strong-brewed coffee

powdered sugar

Grease a 9x9" pan.

Combine butter and fresh ginger in a saucepan.  Cook on medium-low heat until aromatic 3-5 minutes.  Stir in salt, cinnamon, allspice, ginger, pepper and simmer another 30 seconds.  Remove from heat.  Stir in sugar, molasses and mustard until smooth.  

In a bowl add eggs and soda and beat, then add the spice/sugar mixture.  Beat until it foams.  Stir in flour and beat well.  Lastly, mix in coffee until smooth.  Batter will be thin.  Pour into greased pan and bake at 375* for 40-45 minutes.  Cool in pan 10 minutes and remove (if you want to).  Dust with powdered sugar and/or with a dollop of whipped cream.  I especially like it warm with a mug of hot, black coffee.  DELISH!