BH&G 3331
From
Dave Drum@1:3634/12 to
All on Fri Jul 16 05:52:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Gingerbread
Categories: Desserts, Cakes, Squash, Dairy, Nuts
Yield: 9 Servings
2 1/4 c All-purpose flour
1/2 c Sugar
2/3 c Butter
3/4 c Chopped pecans
3/4 c Buttermilk or sour milk (see
- note)
1/2 c Molasses
1/2 c Canned pumpkin
1 lg Egg
1 1/2 ts Ground ginger
1 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Salt
Vanilla ice cream (opt)
Chopped pecans (opt)
MMMMM-----------------------CARAMEL SAUCE----------------------------
1/2 c Butter
1 1/4 c Packed brown sugar
2 tb Light-colored corn syrup
1/2 c Whipping cream
MAKE THE CARAMEL SAUCE: In a saucepan, melt butter; stir
in brown sugar and corn syrup. Cook and stir until
boiling. Stir in whipping cream; return to boiling. Serve
warm.
MAKE CAKE: In a large bowl combine flour and sugar. Cut
in butter until mixture resembles coarse crumbs. Stir in
the 3/4 cup pecans. Press 1 1/4 cups of the crumb mixture
into bottom of an ungreased 2-quart square baking dish.
To remaining crumb mixture, add buttermilk, molasses,
pumpkin, egg, ginger, soda, cinnamon, cloves, and salt;
mix well. Pour over crumb mixture in baking dish. Bake in
a 350ºF/175ºC oven about 50 minutes or until center tests
done. Cool 30 minutes. Serve warm with Caramel Sauce, if
desired. Top with ice cream and additional pecans, if
desired. Makes 9 servings.
FROM THE TEST KITCHEN: To make sour milk, place 2
teaspoons lemon juice or vinegar in a glass measuring
cup. Add enough milk to make 3/4 cup total liquid; stir.
Let the mixture stand for 5 minutes before using.
Makes: 9 servings
Better Homes & Gardens | October 2016
MM Format by Dave Drum - 25 October 2016
Uncle Dirty Dave's Archives
MMMMM
... He who dies with the most Taglines, leaves quite a collection behind.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)