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Print this Recipe    Gingerbread 34

GINGERBREAD WITH LEMON SAUCE
Makes 9 to 12 servings.

2-1/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
3/4 cup water
1/2 cup molasses

Preheat oven to 350F. Grease 9x9x2-inch baking pan. In large bowl,
combine flour, sugar, ginger, cinnamon, baking soda, baking powder,
cloves and salt. Stir in margarine, water and molasses until well
blended. Pour into pan. Bake 40 to 50 minutes or until tester
inserted in center comes out clean. Cool slightly on wire rack.
Serve warm with Lemon Sauce.


LEMON SAUCE

1/3 cup sugar
2 tablespoons corn starch
1 1/2 cups water
3 tablespoons margarine
2 teaspoons grated lemon peel
2 teaspoons lemon juice

In 2-quart saucepan combine sugar and corn starch. Gradually stir
in water until smooth. Stirring constantly, bring to boil over
medium heat and boil 1 minute. Remove from heat. Stir in margarind,
lemon peel and lemon juice until well blended. Pour into serving
bowl; cover with waxed paper or plastic wrap. Cool slightly.
Serve warm on Gingerbread. Makes about 2 cups.

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