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Old Gingerbread with Tangy Lemon Sauce Recipe

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This recipe for Old Gingerbread with Tangy Lemon Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
1½ cups sifted all purpose flour
1½ tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
3/4 tsp ginger
3/4 tsp allspice
1/2 cup butter
1/2 cup boiling water
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 egg, slightly beaten
Directions:
Directions:
Preheat oven to 350º.
Grease bottom of 8 or 9 inch square pan.
Sift flour with salt, baking powder, baking soda, cinnamon, ginger and allspice, in mixing bowl.
Combine butter and boiling water.
Blend in brown sugar, molasses and egg.
Add dry ingredients gradually: mix thoroughly.
Pour batter into pan. Bake at 350º for 30-40 minutes, until gingerbread springs back when lightly touched in center.
While still warm, serve with lemon sauce and/or whipped cream. Serves 8.
 

Tangy Lemon Sauce
Ingredients:  
Ingredients:  
1 cup sugar
2½ Tbsp cornstarch
2 cups water
2 egg yolks, beat mild
2 tsp. lemon peel
1/2 cup fresh lemon juice
2 Tbsp. butter
Directions:
Directions:
Combine sugar, cornstarch, water and egg yolks. Cook over medium heat, whisking until thick and clear. Add the lemon rind, juice and butter, cook another 3 minutes. Can be served warm or cold.

Makes 2 ¾ cups.

 

 

 

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