All Branand153 Gingerbread With Lemon Sauce Recipes

ALL-BRANAND#153; GINGERBREAD WITH LEMON SAUCE

Steps:

• 1. In small bowl stir together KELLOGG'S ALL-BRAN ORIGINAL cereal, buttermilk, molasses and applesauce. Set aside.
• 2. In another small bowl combine the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
• 3. In large mixer bowl beat butter and 1/2 cup sugar on medium speed of electric mixer until combined. Add egg. Beat until fluffy. Alternately add cereal mixture and flour mixture, beating until combined after each addition. Spread in 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool in dish for 10 minutes. Invert onto cooling rack. Remove from dish. Cool completely. Cut into squares.
• 4. Meanwhile, for lemon sauce, in small saucepan combine 1/4 cup sugar and cornstarch. Stir in water. Cook and stir over medium heat until thickened and boiling. Remove from heat. Stir in lemon juice and peel.
• 5. Serve lemon sauce warm or chilled over gingerbread squares.
• *Note: If desired, replace unsalted butter with regular salted butter and omit the 1/4 teaspoon salt.
• For more great recipes, visit www.Kelloggs.com.
• ®, ™, © 2010 Kellogg NA Co.

LEMON SAUCE I

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE

Steps:

• Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

GINGERBREAD WITH LEMON SAUCE

Steps:

• Gingerbread: Grease 9x9x2" baking pan.
• Preheat oven to 350 degrees F.
• Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
• Stir in the wheat germ.
• Beat eggs in a medium size bowl until frothy.
• Stir in buttermilk, molasses and oil, mixing well.
• Stir liquid ingredients into dry ingredients, mixing well.
• Pour into prepared pan.
• Bake in oven for 35 minutes or until top springs back when pressed.
• Cool in pan on wire rack.
• Cut into squares.
• Serve warm with Lemon Sauce.
• Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
• Stir in boiling water and bring to boil again, stirring constantly.
• Lower heat and simmer, stirring, until sauce is thickened and clear.
• Stir in butter, lemon rind and juice.
• Pour over warm Gingerbread.