Lemon Sauce For Crazy Gingerbread Recipes

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LEMON SAUCE (FOR CRAZY GINGERBREAD)



Lemon Sauce (For Crazy Gingerbread) image

This is just a basic lemon sauce to be served over gingerbread (see my Crazy Gingerbread recipe). Mmm...lemon!

Provided by TapestryThreads

Categories     Dessert

Time 15m

Yield 9 serving(s)

Number Of Ingredients 7

1/4 cup sugar
1 tablespoon cornstarch
1 dash salt
1/2 cup water
1 tablespoon butter
1 teaspoon finely grated lemon peel
1 tablespoon lemon juice

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.

CRAZY GINGERBREAD (WITH LEMON SAUCE)



Crazy Gingerbread (With Lemon Sauce) image

This is one of my mom's old favorites, and I've made it many times too. It's similar to "Crazy Cake" which is chocolate but follows the same procedure. These recipes were popular in the 70's (in my neighborhood, anyway!). (I'm posting the Lemon Sauce recipe separately to keep those ingredients separate from the cake ingredients.)

Provided by TapestryThreads

Categories     Dessert

Time 40m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 13

1 1/2 cups flour, plus
3 tablespoons flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon ginger
1 tablespoon vinegar
6 tablespoons oil
1 teaspoon vanilla
1/4 cup molasses
3/4 cup water

Steps:

  • Preheat oven to 375º.
  • In an ungreased 8x8 inch pan, stir together all dry ingredients.
  • With a spoon, make three "wells" in the dry ingredients. In one "well" put the vinegar, in another the oil, and in the third the vanilla.
  • Mix the water and molasses in a separate bowl. Pour over the dry ingredients and mix quickly with a fork. Mix until lumps are gone, but do not beat.
  • Bake at 375º for about 30 minutes.
  • Cut and serve from baking pan, with lemon sauce, applesauce, or whipped cream.
  • See my recipe for "Lemon Sauce" at this site. The contrasting lemon flavor and moistness added by the sauce is what adds the finishing touch to this cake, making it suitable for a company dessert!

Nutrition Facts : Calories 260.3, Fat 9.3, SaturatedFat 1.2, Sodium 209.4, Carbohydrate 42, Fiber 0.8, Sugar 22, Protein 2.5

LEMON SAUCE I



Lemon Sauce I image

Wonderful dessert sauce. Serve with gingerbread or cake.

Provided by GINGER P

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 8

½ cup white sugar
1 tablespoon cornstarch
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg
1 cup boiling water
1 tablespoon butter
1 teaspoon grated lemon zest
1 lemon, juiced

Steps:

  • In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
  • Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g

GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM



Gingerbread with Lemon Sauce and Whipped Cream image

Complement spiced gingerbread with a tart lemon sauce and sweetened whipped cream.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 9

Number Of Ingredients 19

2 1/3 cups Gold Medal™ all-purpose flour
1/2 cup shortening
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 egg
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or margarine
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
  • In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.

Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 43 g, TransFat 2 1/2 g

MOM'S GINGERBREAD WITH LEMON SAUCE



Mom's Gingerbread With Lemon Sauce image

This is a nice spicy dark gingerbread cake that's kind of dense, but tender. It makes a full, tall cake in an 8" or 9" pan; if you want thinner cake, use a 9" X 13" pan and bake it for less time. I usually serve it right out of my Corningware baking pan, but if you wish to turn it out onto a serving plate, line the bottom of the pan with parchment. I like to use whole wheat flour, and since it is normally moist and dense, it seems exactly the same as all purpose flour. I also switched out butter for the shortening originally called for.

Provided by cathyfood

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 18

1/2 cup butter
1/2 cup sugar
1 egg
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon clove
1/2 teaspoon salt
1 cup molasses
1 cup boiling water
1 tablespoon grated fresh ginger
1/2 teaspoon vanilla extract
1/4 cup soft butter
1 cup sifted powdered sugar
1 egg
1 teaspoon grated lemon rind
1 1/2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F. Prepare 8" or 9" square pan with Pan Release or non-stick spray. Line bottom of pan with parchment if you will wish to turn out cake onto a serving plate.
  • Sift together all dry ingredients; set aside.
  • Combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside.
  • Cream butter and sugar in large mixer bowl. Add egg, beat well.
  • Alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. Pour batter into prepared pan.
  • Bake at 350°F. for 45 to 50 minutes, until the center tests clean with a toothpick and springs back to a light touch, and the cake is just starting to pull away from the edges of the pan. Cool 5 minutes before removing from pan.
  • Cool before serving; serve with lemon sauce or lemon curd.
  • LEMON SAUCE:.
  • Cream sugar and butter together in top of a double boiler. Stir in egg. Place over simmering water. Whisk until smooth and glossy. Remove from heat; whisk in lemon rind and juice. Serve warm over Gingerbread.

Nutrition Facts : Calories 354.2, Fat 13, SaturatedFat 7.7, Cholesterol 61.5, Sodium 379.5, Carbohydrate 58, Fiber 2.9, Sugar 33.9, Protein 4.5

GINGERBREAD WITH LEMON SAUCE



Gingerbread with Lemon Sauce image

This was my favorite dessert when I was a little girl. I can remember clearly the smell of the gingerbread cooking in the oven--even now the smell bring goose bumps. Having two brothers I had to compete vigorously for my share of seconds. If I lost, my mother would always give me her piece when the the boys weren't looking. I don't have it any longer, but I remember finding this recipe many years later on a little scrap of paper in the pages of my mother's favorite cookbook.

Provided by Mary Leverington

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 19

2 cups sifted flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 cup wheat germ
2 eggs
1 cup buttermilk
3/4 cup molasses
1/3 cup vegetable oil
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup boiling water
2 tablespoons butter
1 teaspoon grated fresh lemon rind
3 tablespoons lemon juice

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.

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