| 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 |
ts |
Ginger |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
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
BUTTER SAUCE
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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