| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Molasses |
| 1/4 |
c |
Water — hot |
| 1 |
|
Egg white — whipped |
| 2 |
tb |
Applesauce — at room |
|
|
Temperature |
| 1 |
c |
Unbleached flour |
| 2 |
tb |
Brown sugar — packed |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Cinnamon |
| 1/8 |
ts |
Salt |
|
|
Sauce— |
| 3 |
tb |
Granulated sugar |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Water |
| 1 |
tb |
Lemon peel — grated |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Preheat oven at 350. Prepare a pan(s) with cooking spray and flour. In a
mixing bowl combine molasses, water, egg white, and applesauce. In another
mixing bowl, combine flour, sugar, baking soda, ginger, cinnamon, and salt.
Pour mixture into prepared pan. Bake for 30 to 35 minutes. Meanwhile, to
prepare sauce, mix sugar and cornstarch in 1 quart saucepan. Gradually stir
in water. Cook over medium heat, stirring constantly, until mixture
thickens and boils. Boil and stir 1 minute; remove from heat. Stir in
lemon peel and lemon juice. Serve over gingerbread.
Recipe By : Betty Crocker's New Choice Cookbook
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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