Tuesday, May 12, 2009

Shaker Gingerbread

I found this recipe while on vacation several years ago. Most of the time we thing of gingerbread around the Christmas holidays, but add some fresh cut-up strawberries and some whip cream and you I have a great Summer dessert! It goes really great with a tall homemade iced Lemonade!

Shaker Gingerbread

1 stick butter, softened
1/2 cup sugar
2 eggs
1/2 cup-molasses
1 1/4 cups flour
1 1/2 tsp baking soda
1/2 teaspoon ginger
1/2 cup sour cream

Cream butter and sugar in large bowl with electric mixer. Add eggs and mix well. Stir in molasses by hand. Place dry ingredients in separate large bowl and blend with a whisk. Add dry ingredients ton creamed mixture alternately with sour cream, starting and ending with dry ingredients. Mix by hand. Bake in a greased square pan at 350 for 45 minutes!


Or if like Lemon Sauce on your Gingerbread here is a great recipe.

Lemon Sauce

1 stick butter
4 eggs
2 cups sugar
1/2 cup +2 Tb fresh lemon juice, strained
1 Tb cornstarch
1 Tb grated lemon zest

Melt butter in medium pan over low heat. Place eggs, sugar, lemon juice and cornstarch in blender and blend until smooth. Add egg mixture to melted butter in pan and cook on low heat and stirring constantly. Cook until mixture is thick and bubbly, about 8 minutes. Remove from heat and add lemon zest. Serve warm or cold over gingerbread. Makes about 2 cups.

Now gather your family, friends and Pitcher of Iced Tea or Lemonade and Enjoy your Spring dessert!
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