My aunt said my great-grandma's gingerbread was too dry, so I tried something new
I made the old family recipe for my aunt last month. She took one bite and said, 'Honey, this is the texture of sawdust, just like hers always was.' I looked back at the card and saw it called for a full cup of milk. I swapped that for a half cup of milk and a half cup of applesauce. The next batch was so much softer and kept for days. Has anyone else fixed a dry old recipe like that?