"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon-Topped Gingerbread Recipe

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This recipe for Lemon-Topped Gingerbread, by , is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Rainey
Added: Thursday, July 20, 2006


1 c. all-purpose flour
1/2 c. molasses
4 T. packed brown sugar
2 egg whites
1 tsp. ground ginger
1/4 tsp. salt
1 c. whole wheat flour
1/2 c. hot water
4 T. shortening
1 tsp. baking soda
1 tsp. ground cinnamon

Easy Lemon Sauce
2 T. cornstarch
6 T. granulated sugar
2 c. water
2 T. grated lemon peel
2 T. lemon juice

Heat oven to 325. Spray loaf pan with cooking spray.

Beat all ingredients except Easy Lemon Sauce in a medium bowl with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 3 more minutes, scraping occasionally. Pour into prepared pan.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool and remove from pan.

Slice and serve topped with Easy Lemon Sauce (see below).

Easy Lemon Sauce
Mix cornstarch and granulated sugar in a 1 qt. saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, remove from heat, and stir in grated lemon peel and
lemon juice. Spoon over slices of gingerbread. Garnish with whipped cream, if desired.




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