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Recipe of the Month



 thanks to Mom

2 cups flour
1 cup molasses
¾ cup buttermilk
½ cup sugar
½ cup butter (soft)
1 egg
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
½ tsp salt
Beat all ingredients with mixer for 3 minutes. Bake in a greased 9x9 pan at
325°F for ~1 hour. Serve with warm lemon sauce.
Lemon Sauce
1 cup sugar
2 Tbsp cornstarch
1 tsp grated lemon rind
2 cups boiling water
4 Tbsp butter
3 Tbsp fresh lemon juice
Combine sugar, cornstarch and lemon rind in a saucepan. Add boiling
water gradually, stirring constantly. Cook and stir mixture over low heat
until clear and thickened – about 5 minutes. Remove from heat and stir in
butter and lemon juice. Can be made ahead and reheated. Serve warm
over gingerbread.
OPTION: serve with warm caramel sauce with rum extract

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