Dr. Hugh Cort’s Gingerbread with Lemon Sauce
- 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
InstructionsCream 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!
InstructionsIn 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.