"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Gingerbread with Caramel Sauce Recipe

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This recipe for Pumpkin Gingerbread with Caramel Sauce, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Newton
Added: Saturday, August 26, 2006


2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup chopped pecans
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1 1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. salt
3/4 cup buttermilk*
1/2 cup light molasses
1/2 cup mashed pumpkin
1 egg

Caramel Sauce
1/2 cup butter
1 1/4 cups packed brown sugar
2 tbsp. light corn syrup
1/2 cup whipping cream

In large bowl combine flour and sugar. Cut in butter until fine crumbs. Stir in chopped pecans. Press 1 1/4 cups of crumb mixture into bottom of ungreased 9-inch square pan. To remaining mixture add the ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin, and egg. Pour evenly over base and bake in 350 oven for 40-50 minutes. Toothpick will come out clean.
In medium saucepan, melt the 1/2 cup butter, stir in brown sugar and corn syrup. Bring to boil; cook until sugar dissolves, about 1 minute. Stir in whipping cream; return to boil. Remove from heat. Serve sauce over warm gingerbread topped with a scoop of ice cream, and garnish with chopped pecans is you'd like. Makes 12 Servings, 6 if your last name is Newton.

Personal Notes:
Personal Notes:
* To substitute for buttermilk, use 2 tsp. vinegar or lemon juice plus milk to measure 3/4 cup. Let stand for 5 minutes.




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