Streusel Topped Gingerbread With Butter Sauce

Principles of Prayer: 1. We must be in fellowship with God: Reconciled to God through faith in our Lord Jesus Christ. 2. We must be obedient to God: By putting away sin, by maintaining right relationships with others, and by striving to abide in Christ. 3. We must depend upon the Lord Jesus Christ and His work on our behalf: We pray in His name. 4. We must exercise faith: Believing prayer has the assurance that we may receive beyond all our asking. 5. We must be ready for action, for faith and works go together: Having prayed, we must be the instruments on occasions by means of which God answers our prayers. 6. We must honestly desire God’s will to be done and His name to be glorified. 7. We must pray with sincerity: God has no time for hypocrites who make a lot of show without reality in their hearts, but He promises to be near those who call upon Him in truth.

Derek Prime

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1/2	c	Sugar
1/4	c	Margarine or butter
		softened
1	c	Unbleached flour
1	t	Ginger
1	t	Cinnamon
1/2	t	Allspice
1/8	t	Salt
1/2	t	Baking soda
1/2	c	Buttermilk
1/4	c	Molasses
1		Egg, slightly beaten
1/2	c	Sugar
1	ds	Ginger
1/4	c	Butter or margarine
1/4	c	Whipping cream

INSTRUCTIONS

Preheat over to 375 degrees. Grease bottom only of 8 inch square or
round cake pan. In a large bowl, combine sugar and margarine; blend
well. Lightly spoon flour into measuring cup; level off. Add flour,
ginger, cinnamon, allspice and salt; mix until crumbly. Reserve 1/3
cup of mixture for topping. To remaining mixture, add baking soda;
mixing well. Add buttermilk, molasses and egg, blending well. Pour
batter into greased pan, sprinkle with reserved mixture. Bake for 20
to 30 minutes or until toothpick inserted in the center comes out
clean.  Butter Sauce  In a small saucepan, combine all of the sauce
ingredients. Bring to a  boil over medium heat, stirring constantly.
Reduce heat, simmer 4  minutes, stirring occasionally. Serve warm sauce
over gingerbread.  Refrigerate any remaining sauce. Posted to EAT-L
Digest 25 Mar 97 by  Sue Albro <SALBRO@OCMVM.CNYRIC.ORG> on Mar 26,
1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2622 Calories From Fat: 1065 Total Fat: 120.9g Cholesterol: 401.2mg Sodium: 1544.6mg Potassium: 1725.4mg Carbohydrates: 369.8g Fiber: 5g Sugar: 252.9g Protein: 25.3g