LEMON-TOPPED GINGERBREAD
FOR THE GINGERBREAD: 1/2 cup Gold Medal all-purpose flour 1/2 cup Gold Medal whole wheat flour 2 tablespoons packed brown sugar 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup molasses 1/4 cup hot water 2 tablespoons shortening 2 tablespoons fat-free egg product or 1 egg white FOR THE SAUCE: 3 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup water 1 tablespoon grated lemon peel 1 tablespoon lemon juice
Heat oven to 325 degrees F. Spray 8x4-inch loaf pan with cooking spray.
In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
In 1-quart saucepan, mix granulated sugar, cornstarch and 1 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly; remove from heat. Stir in lemon peel and lemon juice.
Serve sauce with gingerbread.
Source: Betty Crocker |