Gingerbread (recipe)

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  • 1 lb. Honey - I prefer organic, or something made with a flavored flower blossom, etc., but feel free to use your favorite. Just remember that the final product is affected by the flavor of the honey you choose.
  • Bread Crumbs - up to a pound, maybe more, maybe less. These must be UNSEASONED bread crumbs, though either white or wheat, or a combination, is fine. Be sure that they are finely ground and not soft in any way.
  • ginger (optional!) - up to 1 Tbs.
  • cinnamon - up to 1 Tbs.
  • ground white pepper -
  • pinch saffron, if desired, but not important here
  • few drops red food coloring (optional)
  1. Bring the honey to a boil and skim off any scum.
  2. Keeping the pan over very low heat, add the spices, adjusting the quantities to suit your taste.
  3. Add the food coloring "if you will have it red." Then begin to slowly beat in the bread crumbs.
  4. Add just enough bread to achieve a thick, stiff, well-blended mass.
  5. Remove from the heat and turn the mixture into a container or bowl to cool.
  1. Trim the edges with a knife, then cut into small slices to serve.
  2. Decorate with small leaves (real or candy) attached to each piece with a clove.