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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Lemon-Topped Gingerbread Recipe

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This recipe for Lemon-Topped Gingerbread is from Aunts, Aprons, Appetites and Anecdotes, 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:  
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
Directions:
Directions:
Heat oven to 325º. 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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