Friday, August 24, 2012

Fall Gingerbread with lemon sauce and whipped cream

What says Fall more than a warm piece of gingerbread with lucious lemon sauce and real whipped cream. Have one of the comfort food dinners on this website and then end with gingerbread!! What a treat on a crisp Fall evening!

Serves 12
2 1/4 cups flour
1/3 cup sugar
1 cup dark molasses
3/4 cup hot water
1/2 cup shortening
1 Egg
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Lemon Sauce
1 cup whipping cream, whipped with sugar or Splenda added to taste and 1 teaspoon vanilla
Combine all ingredients in a large mixing bowl. Mix well for 3 minutes. Pour into a greased and floured 9x13 inch pan. Bake 40-50 minutes at 325 degrees(I bake at 350 degrees at high altitude). Serve warm topped with lemon sauce and whipped cream.

Lemon Sauce: Makes 1 cup
1/2 cup sugar
4 teaspoons cornstarch
dash ground nutmeg
dash salt
1 cup water
2 beaten egg yolks
2 tablespoons butter
1/2 teaspoon grated lemon peel
2 Tablespoons lemon juice
In saucepan, mix sugar, cornstarch, nutmeg and dash salt. Gradually stir in cup water. Cook and stir over low heat until thickened. Stir half the hot mixture into egg yolks; return to pan. Cook and stir 1 minute. Remove from heat, blend in remaining ingredients. Spoon over hot gingerbread and top with whipped cream.

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