Ginger Cakes With Pear Sauce

There are four reasons we can be absolutely sure that the mission of God will triumph in the world. First, the word of Jesus is more sure than the heavens and the earth (Matthew 24:35). Second, the ransom has already been paid for all God's elect, and God did not spill the blood of his Son in vain (Revelation 5:9). Third, the glory of God is at stake and in the end he will not share his glory with another (Isaiah 48:9-11). Fourth, God is sovereign and can do all things and no purpose of his can be thwarted (Job 42:2).

John Piper

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	t	Soda
1/2	t	Ground ginger
1/2	t	Ground cinnamon
1/4	t	Salt
2/3	c	Sugar
2	T	Cornstarch
2	c	Boiling water
1/3	c	Lemon juice
2	T	Grated lemon peel
2		USA Bartlett pears, pared
		cored and
		Sliced
		Ginger Cakes
		Whipped topping or whipped
		cream
		Grated lemon peel garnish

INSTRUCTIONS

Beat at medium speed until smooth. Fill greased muffin cups 3/4 full.
Bake at 350Â°, 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/  Converted by MM_Buster v2.0n.

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