Dr. Hugh Cort's Gingerbread with Lemon Sauce

Cookies and Bars Recipes | Cakes and Frostings Recipes

• 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

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.

Lemon Sauce

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.

Comments

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!

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