Wednesday, November 19, 2014


~ Eat at Home

1 1/2 c. flour
1/4 t. salt
1/2 t. baking soda
1/2 t. cinnamon
3/4 t. ginger
1/2 t. allspice
1/3 c. butter
1/2 c. sugar
1 egg
1/2 c. molasses
1/2 c. buttermilk

1/2 c. sugar
1 T. + 2 t. cornstarch
1 c. water
2 T. butter
1 T. lemon juice
1 T. grated lemon peel

Preheat oven to 350 degrees and grease a 9-inch square pan.

Mix the flour, salt, baking soda, cinnamon, ginger, and allspice together and set aside. In a separate bowl, cream the butter and sugar. Add the egg and molasses. Alternately add the flour mixture and the milk to the butter mixture until well combined.

Pour into greased pan and bake 25-30 minutes or until toothpick inserted in center comes out clean.

To make the sauce, mix sugar and cornstarch in pan, then gradually add water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for one minute, stirring constantly. Remove from heat, then stir in butter, lemon juice, and lemon peel. Pour over gingerbread.

Notes: We all like the gingerbread, but the lemon sauce doesn't excite us. Actually, it tastes fine, but we don't like the way it pairs with the gingerbread. I'm including it just because it was part of Tiffany's recipe and some of you may love it, but we'll probably eat the gingerbread plain or with whipped cream next time around.

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