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Toffee Meringue Gingerbread (T&T)



  • 2 1/2 cups all-purpose flour
  • 1/2 cup shortening
  • 1/3 cup granulated sugar
  • 1 cup molasses
  • 3/4 cup hot water
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 egg
  • 1/2 cup chocolate-covered toffee bits

Brown Sugar Meringue

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup packed brown sugar
  • 1/4 cup chocolate-covered toffee bits


  1. Heat oven to 325 degrees F. Grease and flour two 9 x 3-inch or one 9-inch square pan.
  2. Gingerbread: Beat all ingredients except toffee bits for about 3 minutes.
  3. Stir in toffee bits and pour into pan.
  4. Bake for about 50 minutes or until it tests done.
  5. Increase oven temperature to 400 degrees F, and make meringue.
  6. Brown Sugar Meringue: Beat whites and cream of tartar until foamy. Beat in sugar, a little at a time, until stiff. Stir in toffee bits.
  7. Spread meringue over hot gingerbread and bake 8 to 10 minutes until light brown.
  8. Serve warm.

Posted by Elaine at Recipe Goldmine 2004/3/31.

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