Gingerbread with Lemon Sauce
Gingerbread is such a comfort food, it just call out to you to have a cup of Tea or Coffee and curl up in a comfy chair.
Ginger is said to have many health benefits,
Over the course of history, various people and cultures have regarded ginger as a
tonic, a diuretic, an antiseptic, something to ward off coughs and colds, an aid to
digestion and the stirrer of passion.
As a plant, ginger is stunning, growing a full meter tall and sporting pointed dark green leaves surrounding large ridged yellow and magenta flowers.
The only edible part of the ginger plant is it's root, technically a rhizome, just below the surface. Those roots are gnarled and knobby, their size and colour varying with the type of ginger, ranging from brown to yellow to white and even red.
Choosing ginger is quite simple, look for pieces that are plump and firm, with a smooth outer skin. Avoid spongy, wrinkled roots. Also check for any trace of mold, especially near any exposed ends.
Be careful and sparing when peeling ginger . The best, tastiest flesh is right under the outer skin, so try to scrape off as thin a layer of the skin with a spoon as possible, and do so just before using it.
Wrap unused ginger root tightly in plastic and refrigerate it for two to three weeks or freeze it. When a recipe call for ginger try to use fresh when ever possible.
Ginger can be used in any recipe you can think of.
½ cup soft shortening
½ cup sugar
1 cup molasses
2 ½ cups sifted all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger ( can use 2 tsp if you like ginger)
½ tsp ground cloves.
½ tsp salt
1 cup hot water
Heat oven to 350F. Grease 9 x 9 x 2 inch cake pan.
Beat shortening, sugar and egg together until fluffy, add molasses
Sift flour, baking powder, spices and salt together and add to wet ingredients,
alternating with hot water, starting and ending with dry mixture.
Pour into prepared pan and bake for 45 minutes or until toothpick stick in center
comes out clean. Serve warm with Lemon Sauce.
1 cup sugar
2 tbsp cornstarch
2 cups water
¼ cup lemon juice
2 tbsp grated lemon rind
¼ cup butter or margarine
Combine sugar, cornstarch and salt in saucepan.
Gradually stir in water and lemon juice.
Bring to boil over high heat, stirring constantly.
Reduce heat and boil, one minute.
Remove from heat and stir in lemon rind and butter, keep hot.
Serve over Gingerbread.
Almond Pudding Bread
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