Gingerbread with Brown Sugar Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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THE AROMA OF gingerbread is what I remember most about my grandmother's kitchen, and it meant dessert would be special. That was nearly 50 years ago, but whenever I catch a whiff of ginger and cinnamon, I'm back with Grandmother and the happiness I knew. -Toni Hamm, Vandergrift, Pennsylvania Ingredients:
6 tablespoons shortening |
1/2 cup packed brown sugar |
1/3 cup molasses |
1 egg |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/8 teaspoon salt |
1/2 cup buttermilk |
brown sugar sauce: |
1 cup packed brown sugar |
4-1/2 teaspoons cornstarch |
1/2 cup cold water |
1-1/2 teaspoons white vinegar |
1 tablespoon butter |
1-1/2 teaspoons vanilla extract |
Directions:
1. In a large bowl, cream shortening, brown sugar until light and fluffy. Beat in molasses and egg until blended. Combine the flour, baking soda, cinnamon, ginger and salt; add to the molasses mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. For sauce, in a small saucepan, combine the brown sugar, cornstarch, water and vinegar; stir until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in vanilla. Serve with the gingerbread. Yield: 6-8 servings.
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