Sherman Shifflett and I were reminiscing recently about great recipes from our past, particularly foods that are special come Christmas time and he mentioned gingerbread with lemon sauce.
We used to have that as a kid. A neighbor baked it and gave it to us at Christmas each year. Boy, was that good stuff! Both Sherman and I remembered eating and enjoying it. So Sherman went to work and found an old recipe form a former Albemarle County resident, Marilyn Norford. For this Christmas, consider bringing a great recipe from the past to a current culinary reality with some homemade Ginger Bread and Lemon Sauce. Here is Marilyn’s recipe for Favorite Gingerbread
Favorite Gingerbread
1/2 c shortening (I don’t use shortening anymore. I use butter, although shortening makes a good bake)
2 T sugar (might use a tad more, although the molasses is the main sweetener)
1 egg
1 c molasses
1 c boiling water
2 1/4 c sifted all-purpose flour
1 t baking soda
1/2 t salt
1 t ginger (I’d use a bit more, or grate a little fresh ginger root – gives it a great kick)
1 t cinnamon (might add a tad more of this)
Heat oven to 325 degrees. Grease well and flour a square 9’x9″ pan. Mix thoroughly the shortening, sugar and egg. Blend in molasses and water.
Sift together dry ingredients and stir in. Beat until smooth. Pour into prepared pan. Bake 45 to 50 minutes, and put into squares or wedges.
Lemon Sauce Recipe
1/2 c sugar
1 T cornstarch
1/8 t salt
1/4 t freshly grated nutmeg
1 c boiling water
1 T butter
1 t grated lemon zest
1 lemon, juiced
In large saucepan, stir together sugar, cornstarch, salt and nutmeg.
Gradually stir in boiling water, and then simmer over low heat until thick, stirring occasionally.
Remove from heat; stir in butter, lemon zest and lemon juice and serve.