Name: Ginger Cakes with Pear Sauce
Ingredients: 1/2 c Sour milk*; 1/2 c Sugar; 1/4 c Molasses; 1/4 c Melted butter or margarine; 1 Egg; 1 1/4 c Flour; 3/4 ts Soda; 1/2 ts Ground ginger; 1/2 ts Ground cinnamon; 1/4 ts Salt; 2/3 c Sugar; 2 tb Cornstarch; 2 c Boiling water; 1/3 c Lemon juice; 2 tb Grated lemon peel; 2 USA Bartlett pears; pared, cored and; Sliced; Ginger Cakes; Whipped topping or whipped cream; Grated lemon peel garnish

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Ruit	6	servings

INGREDIENTS

1/2	c	Sour milk*
1/2	c	Sugar
1/4	c	Molasses
1/4	c	Melted butter or margarine
1		Egg
1 1/4	c	Flour
3/4	ts	Soda
1/2	ts	Ground ginger
1/2	ts	Ground cinnamon
1/4	ts	Salt
2/3	c	Sugar
2	tb	Cornstarch
2	c	Boiling water
1/3	c	Lemon juice
2	tb	Grated lemon peel
2		USA Bartlett pears; pared, cored and
		Sliced
		Ginger Cakes
		Whipped topping or whipped cream
		Grated lemon peel garnish

INSTRUCTIONS

PEAR SAUCE
Beat at medium speed until smooth. Fill greased muffin cups 3/4 full. Bake
at 350°, 15 to 18 minutes. Cool 5 minutes. Remove cakes from muffin tin.
*Add 1 1/2 teaspoons vinegar to 1/2 cup of milk, mix well.
For Pear Sauce:
Combine sugar and cornstarch. Add 3 tablespoons water, making paste of
cornstarch/sugar mix. Add remaining water, mix well. Add lemon juice, lemon
peel, and salt. Cook over low or medium heat and stir until thickened. Add
pears; set aside. Makes 4 cups sauce. Arrange Ginger Cakes on individual
serving bowls. Spoon Pear Sauce over tops. Garnish with topping and lemon
peel.
Always be sure to use ripe pears.
Per serving: 308 Calories (kcal); 1g Total Fat; (2% calories from fat); 4g
Protein; 72g Carbohydrate; 31mg Cholesterol; 107mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other
Carbohydrates
Recipe by: http://www.usapears.com/
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