Name: Gingerbread Cakes with Fruit and Molasses Cream
Ingredients: 1 c All-purpose flour; 3/4 ts Ground ginger; 1/2 ts Baking soda; 1/2 ts Salt; 1/2 c Molasses; 1/4 c Water; 3 tb Margarine, melted; 1 Egg; Vegetable cooking spray; 2 c Sliced peeled peaches; 1 c Blueberries or blackberries; 1/2 c Frozen reduced-calorie whipped topping, thawed; 1 tb Molasses

The “internal” call, on the other hand, may be defined as that summons by which God not only invites a woman externally in the gospel, but also internally enables her to respond to it. Thus the internal call is, in a sense, the external call with an added dimension. Attendant with the spoken word of the gospel is the regenerating work of the Holy Spirit which irresistibly secures a positive, saving response from the one called.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	American	Desserts	6	Servings

INGREDIENTS

1	c	All-purpose flour
3/4	ts	Ground ginger
1/2	ts	Baking soda
1/2	ts	Salt
1/2	c	Molasses
1/4	c	Water
3	tb	Margarine, melted
1		Egg
		Vegetable cooking spray
2	c	Sliced peeled peaches
1	c	Blueberries or blackberries
1/2	c	Frozen reduced-calorie whipped topping, thawed
1	tb	Molasses

INSTRUCTIONS

Combine the first 4 ingredients in a bowl, and stir well. Add the molasses,
water, melted margarine, and egg, and beat at medium speed of a mixer for 2
minutes. Divide batter evenly among 6 muffin cups coated with cooking
spray.
Bake at 350 degrees for 20 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pan 10 minutes on a wire rack; remove
from pan, and let cool completely.
Combine peaches and berries, and toss well. Combine whipped topping and
molasses; stir well. Split cupcakes in half, and top each cupcake with 1/2
cup fruit mixture and 4 teaspoons whipped topping mixture. Yield 6
servings.
Per serving: 310 Calories; 13g Fat (37% calories from fat); 4g Protein; 46g
Carbohydrate; 52mg Cholesterol; 378mg Sodium
NOTES : Gingerbread is simple to prepare and was eaten as a treat by
African-Americans in the antebellum South. Here it teams up with berries
and peaches, traditional summer fruits, and a dollop of molasses-flavored
whipped topping.
Recipe by: Cooking Light, Jul/Aug 1995, page 112 Posted to MC-Recipe Digest
V1 #582 by Terry Pogue <[email protected]> on Apr 20, 1997

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