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Dr. Hugh Cort's Gingerbread with Lemon Sauce

Dr. Hugh Cort’s Gingerbread with Lemon Sauce
1 vote, 4.00 avg. rating (79% score)
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Ingredients:

  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 cup molasses,
  • 1/2 cup buttermilk
  • 2 eggs
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice

Instructions:

Cream butter, sugar, and eggs. Fold in molasses. Add flour, buttermilk and spices with soda alternately, stirring well after each addition. Put into a square pan and bake in a 350 degree oven for 25 minutes. Dust with powdered sugar.

Additional Notes:

On December 14, 2007, this recipe was prepared by culinary students at Southern New Hampshire University and tasted by a panel of esteemed judges to determine, along with our online poll, the winner of the Yankee Magazine Cookie Primary. The winner? Bill Richardson's Biscochitos!

Lemon Sauce

Ingredients:

    Instructions:

    In a saucepan, put 1/2 cup sugar and 1 teaspoon cornstarch. Slowly add 1 cup of water. Cook over low flame for 5 minutes or until thickened. Stir in 3 tablespoons butter, 1 teaspoon lemon zest and 3 tablespoons fresh lemon juice, also 1/8 teaspoon salt.
    Serve cold or hot. You can fold in 1 cup of whipped cream if serving cold.
    Updated Wednesday, November 14th, 2007

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