| 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 |
lg |
Egg |
| 1 1/2 |
ts |
Ground ginger |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Gound cloves |
|
|
Ice Cream |
|
|
CARAMEL SAUCE- |
| 1/2 |
c |
Butter — or margarine |
| 1 1/4 |
c |
Brown sugar — firmly |
|
|
Packed |
| 2 |
tb |
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
A Message from our Provider:
“Forgiveness is not automatic”