Pumpkin Gingerbread With Caramel Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 12 | Servings | ||
INGREDIENTS
| 2 1/4 | c | Flour, all purpose |
| 1/2 | c | Sugar |
| 2/3 | c | Margarine, or butter |
| 3/4 | c | Pecans, chopped |
| 3/4 | c | Buttermilk |
| 1/2 | c | Pumpkin, canned |
| 1/2 | c | Molasses |
| 1 | Egg | |
| 1 1/2 | t | Ground ginger |
| 1 | t | Baking soda |
| 1/2 | t | Ground cinnamon |
| 1/4 | t | Salt |
| 1/4 | t | Gound cloves |
| Ice Cream | ||
| CARAMEL SAUCE- | ||
| 1/2 | c | Butter, or margarine |
| 1 1/4 | c | Brown sugar, firmly |
| Packed | ||
| 2 | T | Light corn syrup |
| 1/2 | c | Whipping cream |
INSTRUCTIONS
Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press 1 1/4 cups mixture into bottom of an ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk, and next 8 ingredients; beat at low speed with an electric mixer until blended. Pour over crumb mixture, and bake at 350~ for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares, and serve with Caramel Sauce AND commercial ice cream. Caramel Sauce. Melt butter in a small heavy saucepan over low heat; add brown sugar and corn syrup. Bring to a boil; cook, sitrrig constantly, 1 minute or until sugar dissolves. Gradually add whipping cream; return mixture to a boil. Remove from heat. Yield. 2 cups. Southern Living, October, 1993. Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 579
Calories From Fat: 270
Total Fat: 30.7g
Cholesterol: 46.9mg
Sodium: 384.3mg
Potassium: 418.6mg
Carbohydrates: 72.9g
Fiber: 1.9g
Sugar: 52.3g
Protein: 5.7g