Gingerbread Prep: 10 min; Bake: 55 min Makes 9 servings 2 1/3 cups all-purpose flour 1/2 cup shortening 1/3 cup sugar 1 cup molasses 3/4 cup hot water 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 3/4 teaspoon salt 1 large egg Divine Carmel Sauce (below) or Lemon Sauce (below), if desired 1. Heat oven to 325 degrees. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour 2. Beat all ingredients except Divine Caramel Sauce with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes scraping bowl occasionally. Pour into pan 3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm with Divine Caramel Sauce *Do not use self-rising flour with this recipe 1 Serving: Calories 350 (Calories from Fat 110); Fat 12g (Saturated 3g); Cholesterol 25mg; Sodium 340mg; Carbohydrate 58g (Dietary Fiber 1g); Protein 4g Divine Caramel Sauce Prep: 5 min; Cook: 40 min Makes 4 cups sauce 2 cups sugar 3/4 cup stick margarine or butter 2 cups whipping (heavy) cream 1 cup light corn syrup Pinch of salt 1 teaspoon vanilla 1. Heat all ingredients except vanilla to boiling in heavy Dutch oven over medium heat, stirring con- stantly; reduce heat slightly. Boil about 30 minutes, stirring frequently, until sugar is dissolved and mixture is caramel covered 2. Stir in vanilla. Serve hot or warm. Store in refrig- erator up to 2 months *It's not recommended that you use vegetable oil spreads 1 Tablespoon Calories 75 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 10mg; Sodium 35mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 0g Lemon Sauce Prep: 5 min; Cook: 10 min Makes 1 1/4 cups sauce 1/2 cup sugar 2 tablespoons cornstarch 3/4 cup water 1 tablespoon grated lemon peel 1/4 cup lemon juice 2 tablespoons stick margarine or butter 1. Mix sugar and cornstarch in 1-quart saucepan. Gradually stir in water. Cook over medim heat, stir- ing constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat 2. Stir in remaining ingredients. Serve warm or cool. Cover and refrigerate any remaining sauce * Spreads with at least 65% vegetable oil can be substituted 1 Tablespoon: Calories 35 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 15mg; Carbohydrate 6g (Dietary Fiber 0g); Protein 0g Timesaving Tip To microwave, mix sugar and cornstarch in 4-cup microwavable measure. Gradually stir in water. Microwave uncovered on High 3 to 4 minutes, stirring every minute, until thickened and clear. Stir in remain- ing ingredients
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