DECEMBER 2009 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

GINGERBREAD WITH LEMON SAUCE

Gingerbread with Lemon Sauce

GINGERBREAD:
  • 1/2 cup water
  • 1/2 cup butter flavored shortening, melted
  • 1/2 cup brown sugar
  • 1/2 cup light molasses
  • 1 egg, slightly beaten
  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. ground ginger
  • 3/4 tsp. ground cinnamon
  • whipped cream

Preheat oven to 350 degrees. In a large mixing bowl combine water, shortening, sugar, molasses and egg; mix well. In a medium bowl, sift together flour, salt, baking powder, baking soda, ginger, and cinnamon. Add to wet ingredients and mix just until combined.

Pour into a greased and floured 8-inch square baking pan. Bake for 25-30 minutes, until toothpick inserted in center comes out clean. Allow to cool slightly while making sauce (can be served warm, or at room temperature, but is best warm).

Top with lemon sauce and whipped cream.

LEMON SAUCE:

  • 1/2 cup sugar
  • 1 Tbsp. cornstarch
  • 1/8 tsp. salt
  • 1/8 tsp. freshly ground nutmeg
  • 1 cup water
  • 2 Tbsp. butter
  • 1 1/2 Tbsp. lemon juice

In a small saucepan, mix together sugar, cornstarch, salt and nutmeg. Add water, cooking over medium heat, stirring frequently, until thick and clear. Remove from heat and add butter and lemon juice, stirring until butter ism elted and ingredients are combined. Serve warm over cut cake.

Serves 9.

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