Southern Gingerbread With Lemon Sauce Recipes

GINGERBREAD WITH LEMON SAUCE

Steps:

• Gingerbread: Grease 9x9x2" baking pan.
• Preheat oven to 350 degrees F.
• Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
• Stir in the wheat germ.
• Beat eggs in a medium size bowl until frothy.
• Stir in buttermilk, molasses and oil, mixing well.
• Stir liquid ingredients into dry ingredients, mixing well.
• Pour into prepared pan.
• Bake in oven for 35 minutes or until top springs back when pressed.
• Cool in pan on wire rack.
• Cut into squares.
• Serve warm with Lemon Sauce.
• Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
• Stir in boiling water and bring to boil again, stirring constantly.
• Lower heat and simmer, stirring, until sauce is thickened and clear.
• Stir in butter, lemon rind and juice.
• Pour over warm Gingerbread.

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE

Steps:

• Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

GINGERBREAD WITH WARM LEMON SAUCE

Steps:

• 1. Prepare a square baking pan. Spray with cooking spray and flour it just a bit. Mix sugar, Crisco (or butter) and molasses together. In a separate bowl, mix flour and spices together. Then mix all together and blend in the black coffee which has baking soda in it. Pour batter into the prepared baking pan, and bake in oven at 350 degrees for about 45 minutes.
• 2. Lemon Sauce 1 cup sugar 4 tablespoons cornstarch ½ cup lemon juice In a heavy saucepan, combine the sugar and cornstarch. Stir well. Gradually whisk or stir in the lemon juice and add 2-1/2 cups water. Over medium heat, bring to a boil. Reduce heat when boiling, and cook, stirring constantly, until the sauce is thickened and clear..... about 2-3 minutes or so. Remove from heat, and serve warm (best) or cold, if you prefer, over the gingerbread. (If you desire, you can grate about 1 teaspoon of lemon rind and stir into sauce for a little extra zing!)

SOUTHERN GINGERBREAD WITH LEMON SAUCE

Steps:

• 1. Combine butter, shortening, brown sugar, molasses, and eggs; beat well at medium speed of an electric mixer.
• 2. Combine flour and the next 6 ingredients; stir well. Add the flour mixture to the molasses mixture, stirring well. Stir in the boiling water.
• 3. Pour the batter into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack.
• 4. For the sauce, combine the sugar and beaten egg in the top of a double boiler, and stir well. Add the butter boiling water, and lemon juice, and stir well. Bring water in the bottom of the double boiler to a boil; reduce heat to low, and cook, stirring constantly, until the mixture is smooth and slightly thickened. Serve cake with warm lemon sauce.

GRANDMOTHER'S GINGERBREAD RECIPE

Steps:

• Place Wesson Oil in a medium sized mixing bowl.
• Add sugar.
• Cream oil and sugar together with mixer
• Add molasses. Mix together.
• Add flour. Mix together.
• Add milk. Mix together.
• Beat egg and add to mixture.
• Add cinnamon.
• Add ginger.
• Mix until well combined.
• Grease and flour a 9-inch square baking pan.
• Pour batter into pan. Spread out evenly.
• Bake at 350F degrees for 35-45 minutes until done.
• Remove from oven when done. Place on wire rack, cool 15 minutes.
• Turn out of pan and continue to cool on wire rack.
• Enjoy

LEMON SAUCE (FOR CRAZY GINGERBREAD)

Steps:

• In a saucepan, combine sugar, cornstarch and salt.
• Stir in water and cook over medium-low heat, stirring constantly, until mixture boils.
• Remove from heat and add remaining ingredients. Stir until butter is melted and mixture is well blended.
• Serve with gingerbread, bread pudding, or other desserts.

GINGERBREAD WITH LEMON SAUCE

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, molasses and water. Combine the flour, cinnamon, baking soda, ginger and salt; gradually add to creamed mixture and mix well. , Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 5-6 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted in the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. , In a 1-qt. microwave-safe bowl, combine the sugar, butter and water. Microwave, uncovered, on high for 1-2 minutes or until butter is melted and mixture begins to boil; stir. , Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 45 seconds. Stir in lemon juice and zest. Cook 45 seconds longer or until slightly thickened. Serve with the gingerbread.

GINGER-LEMON SAUCE

Steps:

• Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

GINGERBREAD WITH LEMON SAUCE

Steps:

• In a mixing bowl, cream shortening and sugar. Add egg, molasses and water; mix well. Combine flour, cinnamon, baking soda, ginger and salt; add to creamed mixture. Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 7-8 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted near the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. In a 1-qt. microwave-safe bowl, combine sugar, butter and water. Microwave, uncovered, on high for 2-3 minutes or until butter is melted and mixture begins to boil; stir. Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 1 minute. Stir in lemon juice and peel. Cook 1 minute longer or until slightly thickened. Serve with the gingerbread.