| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Nonstick cooking spray |
| 2 |
c |
Flour |
| 1 |
t |
Baking powder |
| 1 |
t |
Ground ginger |
| 1/2 |
t |
Baking soda |
| 1/2 |
t |
Cinnamon |
| 3/4 |
c |
Water |
| 1/3 |
c |
Packed brown sugar |
| 1/2 |
c |
Light molasses |
| 2 |
T |
Liquid oil |
|
|
LEMON SAUCE |
| 1/3 |
c |
Sugar |
| 4 |
t |
Cornstarch |
| 1/2 |
t |
Grated lemon peel |
| 1 |
c |
Water |
| 3 |
T |
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
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”