GINGERBREAD

BUTTER A SHALLOW PAN 8---9inches square OR 12 MUFFIN TINS. SET THE OVEN@325degrees FOR THE SQUARE PANS, 350degrees for the muffin tins<><><><>SIFT TOGETHER 1/1/2 CUPS FLOUR<><><>1/3 CUP SUGAR,<><>2 teaspoon BAKING POWDER,,<>1 teaspoon GINGER,<><><><>1/4 teaspoon SALT,<><> COMBINE 1/4 CUP BUTTER,<><> 1/2 CUP BOILING WATER,,. WHEN THE BUTTER MELTS, ADD1/2 CUP MOLASSES,<><>STIR INTO THE FLOUR MIXTURE AND BEAT JUST ENOUGH TO MAKE A SMOOTH BATTER.SPREAD INTO PANS.<><><><><>BAKE ABOUT 35 MINUTES IN A SQUARE PAN OR 15 MINUTES IN MUFFIN TINS.<><><><>FOR A SPICIER GINGERBREAD ADD 1/2 teaspoon CINNAMON AND1/4 teaspoon each of POWERED CLOVES AND NUTMEG.<><>!!!!!!!!THIS IS EXCELLENT TOPPED WITH FRESH MADE WHIPPED CREAM!!!!!!