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Gingerbread
Yield: 12 servings

2 1/2 c all-purpose flour
1 ts cinnamon
1 ts ground cloves
2 ts ground ginger
1/2 ts ground nutmeg
1/2 ts ground allspice
1/2 ts dry mustard
1/2 ts black pepper, freshly ground
2 ts baking soda
1 ts salt
1/2 c light brown sugar, firmly packed
1/2 c butter or shortening, melted
2 large eggs
1 c sorghum or unsulphured molasses
1 c boiling water

Grease 10 x 10 baking pan and set aside. Preheat oven to 350
degrees F. Sift flour, spices, salt and baking soda together.
Stir brown sugar into melted butter, add molasses and unbeaten
eggs. Beat well. Add sifted dry ingredients and hot water
alternately in small amounts beating thoroughly after each addition.
Pour into pan and bake 40 to 50 minutes, or until top is firm to
touch and toothpick inserted in middle of cake comes out clean.


Lemon Sauce for Gingerbread
Yield: 6 servings

1/2 c granulated sugar
2 tb cornstarch
1 c water
2 tb butter
1 tb grated lemon peel
2 tb lemon juice

Mix sugar and cornstarch in 2-quart saucepan. Whisk in water and
cook over moderately low heat whisking constantly until mixture
thickens and boils. Whisk in butter, lemon peel, and lemon juice.
Continue cooking until mixture boils again. Serve warm or cool.

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