Gingerbread With Lemon Sauce
|All purpose flour||1 Cup (16 tbs)|
|Non stick spray||1|
|Baking soda||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Shredded lemon peel||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
In medium mixing bowl stir together the flour, baking soda, ginger, cinnamon, and 1/4 teaspoon nutmeg.
In small bowl combine brown sugar, the 1/4 cup water, molasses, and 2 tablespoons lemon juice; stir into flour mixture just till blended.
Quickly pour batter into 3 soup cans (2 1/2-inch diameter) sprayed with non-stick vegetable spray coating.
Cover with foil.
Bake in a 350Â° oven for 20 to 25 minutes or till wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from cans.
Mean while, for lemon sauce, in small saucepan combine sugar, cornstarch, salt, the 1/8 teaspoon nutmeg, and lemon peel.
Stir in the 1/2 cup water.
Cook and stir till thickened and bubbly.
Stir in 2 tablespoons lemon juice and a few drops yellow food coloring, if desired.
Slice gingerbread and serve topped with lemon sauce.