| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 2 | c | (scant) sugar |
| 4 | tb | Molasses |
| 2 | ts | Each ginger & cinnamon |
| 1 | ts | Each ground cloves & nutmeg |
| 1 | pn | Salt |
| 2 | c | Buttermilk |
| 2 | ts | Soda |
| 2 | Eggs; well beaten | |
| 3 | c | Flour; sifted |
| 1 | c | Sugar |
| 1/2 | c | Butter |
| 1 | Lemon; juice of | |
| 1 | Egg (up to) | |
| 1 | c | Boiling water |
INSTRUCTIONS
GINGERBREAD: Melt 1 cup butter, then add 2 cups sugar, molasses, ginger, cinnamon, cloves, nutmeg and salt; mix well. Dissolve soda in the buttermilk, then add to other mixture. Stir well. Add 2 eggs, stir in flour. Grease and flour 9x12-inch pan. Bake at 350 for 35-40 minutes. Serve hot or cold with whipped cream or lemon sauce. LEMON SAUCE: Put 1 cup sugar, 1/2 cup butter, lemon juice, 1 egg and 1/2 to 1 cup boiling water in top of double boiler and stir until thick. Serve hot or cold over gingerbread. MRS DAVID HENDERSON (GRACE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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