Lemon Sauce For Crazy Gingerbread Recipes

CRAZY GINGERBREAD (WITH LEMON SAUCE)

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!

GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM

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.

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.

MOM'S GINGERBREAD WITH LEMON SAUCE

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.

GINGERBREAD WITH LEMON SAUCE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 2x9x12 pyrex baking dish. Mix sugar and spices well. Add molasses. In another bowl dissolve soda in buttermilk; set aside. Melt butter and add to sugar/spices mixture. Add buttermilk/soda and mix well. Add eggs and stir in flour, mixing well after each addition. Pour mixture into prepared baking dish and bake approximately 35-40 minutes, according to how oven bakes (my oven is self-cleaning and seems to get hotter than some ovens, so I have to keep watch when baking.) **Since posting this recipe I have since started making this in a larger baking pan so the gingerbread itself will not be as thick when cooked. However, the above size pan is in the original recipe. Lemon Sauce: Melt butter and add sugar and lemon juice and water. Cook in saucepan on top of stove, bringing to light boil. Lightly beat egg and carefully temper (add a small amount of hot mixture at the time to the egg, mixing well, until egg mixture is warm enough to add to cooking mixture or you can use the boiling water to do this.) Gradually add tempered egg to cooking mixture and cook until mixture is slightly thickened. Cook about 10-15 minutes, slowly. Spoon sauce over gingerbread while hot. NOTE: I have tweaked this a bit by adding lemon zest to the lemon sauce.
• 2. NOTE: I have added this Caramel Sauce recipe as an alternate sauce. It is delicious for a change or in case you are not fond of the lemon flavor. CARAMEL SAUCE: Melt butter in saucepan. Add sugars, cream, and pinch of salt. Let come to a boil and boil 2 minutes. Add vanilla. Pour warm sauce over warm cake. The warm cake will absorb all that good sauce.