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Nana's Ice Box Gingerbread with lemon sauce Recipe

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This recipe for Nana's Ice Box Gingerbread with lemon sauce is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Adjusted for high altitude

1 cup softened butter
1 cup sugar minus 2 tbsp
4 eggs
4 1/4 cups flour
1 cup molasses
1 cup plus 3 tbsp. sour milk
2 tsp. ginger
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice


Lemon Sauce:
1/2 cup sugar
1 tbsp cornstarch
dash salt
dash nutmeg
1 cup boiling water
2 tbsp butter
1 1/2 tbsp lemon juice
Directions:
Directions:
Cream butter and sugar together. Add eggs and mix. Add molasses and sour milk and mix. Then add remaining ingredients and mix thoroughly. Refrigerate. Can be refrigerated for a week.
Bake as you want to serve them.
Muffins: grease muffin tins and bake for 20 minutes at 375 degrees or grease, line with wax paper and flour a loaf pan and fill 1/2 with batter. Bake for 55 minutes at 375 degrees. Remove from pan immediately.
Can serve with Lemon Sauce or butter while warm.

Directions for Lemon Sauce

Mix first 4 ingredients. Gradually stir in water. Cook over low heat, stirring constantly till thick and clear. Blend in butter and lemon juice. Makes 1 1/2 cups.

 

 

 

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