| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Nonstick cooking spray |
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Cinnamon |
| 3/4 |
c |
Water |
| 1/3 |
c |
Packed brown sugar |
| 1/2 |
c |
Light molasses |
| 2 |
tb |
Liquid oil |
|
|
LEMON SAUCE |
| 1/3 |
c |
Sugar |
| 4 |
ts |
Cornstarch |
| 1/2 |
ts |
Grated lemon peel |
| 1 |
c |
Water |
| 3 |
tb |
Lemon juice |
INSTRUCTIONS
Sprap a 6cup tube pan with nonstick spray coating; set aside. In alarge
mising bowl stir together flour, baking powder, ginger, baking soda,
cinnamon, and nutmeg. In a small bowl combine water, brown sugar,
molasses, and oil. Stir molasses mixture into flour mixture just till
blended. Quickly pour batter into prepared pan. Bake in a 350 degree oven
for 35 to 40 minutes. Cool 10 minutes in pan; remove to wire raack. Dust
with sifted powdered sugar, if desired. For sauce, in a small saucepan
combine sugar, cornstarch, and lemon peel. Add 1 cup water. Cook and stir
til mixture is thickened and bubbly. Cook 2 minutes more. Stir in lemon
juice. Serve over warm gingerbread. cal 176, fat 3 g, chol 0, sod 79mg
serves 12 with 1 1/2T sauce per person
Recipe By : CUPONQUEN
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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