Pumpkin Gingerbread With Caramel Sauce Recipe

Pumpkin Gingerbread With Caramel Sauce Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:
2 1/4 cup: Flour, all purpose
1/2 cup: Sugar,
2/3 cup: Margarine, or butter
3/4 cup: Pecans, chopped
3/4 cup: Buttermilk,
1/2 cup: Pumpkin, canned
1/2 cup: Molasses,
1 large: Egg,
1 1/2 tsp: Ground ginger,
1 tsp: Baking soda,
1/2 tsp: Ground cinnamon,
1/4 tsp: Salt,
1/4 tsp: Gound cloves,
Ice Cream,
CARAMEL SAUCE-,
1/2 cup: Butter, or margarine
1 1/4 cup: Brown sugar, firmly
Packed,
2 tbsp: Light corn syrup,
1/2 cup: Whipping cream,

Directions:

Combine flour and sugar; cut in butter with a pastry blender until
mixture is crumbly. Stir in pecans. Press 1 1/4 cups mixture into
bottom of an ungreased 9-inch square pan; set aside. Combine
remaining crumb mixture, buttermilk, and next 8 ingredients; beat at
low speed with an electric mixer until blended. Pour over crumb
mixture, and bake at 350~ for 40 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan on a wire rack. Cut
into squares, and serve with Caramel Sauce AND commercial ice cream.
Caramel Sauce. Melt butter in a small heavy saucepan over low heat;
add brown sugar and corn syrup. Bring to a boil; cook, sitrrig
constantly, 1 minute or until sugar dissolves. Gradually add whipping
cream; return mixture to a boil. Remove from heat. Yield. 2 cups.

Southern Living, October, 1993.

Recipe By :

From: Date: 05/30


Source from luhu.jp