Ginger Lemon Sauce Recipes

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CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE



Contest-Winning Gingerbread with Lemon Sauce image

I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 20

1 cup shortening
1 cup sugar
1 cup molasses
2 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water
LEMON SAUCE:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup half-and-half cream
2 large egg yolks, beaten
2 tablespoons butter
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

KITTENCAL'S CHINESE LEMON GINGER SAUCE/GLAZE



Kittencal's Chinese Lemon Ginger Sauce/Glaze image

Use this sauce for whatever you want, it makes a great sauce to use with deep-fried chicken or pork balls, this is a sweet and tangy sauce but not too sweet, you can always add in more brown sugar if you prefer a sweeter taste

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 8m

Yield 2 cups

Number Of Ingredients 8

1 1/2 cups cold water
1/2 cup fresh lemon juice (I just use the juice of one whole lemon then add in bottled to make 1/2 cup)
6 tablespoons light brown sugar (for a sweet sauce increase the brown sugar)
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons chicken bouillon granules (I just use 1 small envelope of OXO chicken bouillon granules)
1/4-1/2 teaspoon ground ginger
yellow food coloring (optional)

Steps:

  • In a medium saucepan mix all ingredients together until blended; bring to a simmer over medium-high heat whisking vigorously and continuously until bubbly and thickened.

GINGER PANCAKES WITH LEMON SAUCE



Ginger Pancakes with Lemon Sauce image

Pancakes aren't just for breakfast anymore! These sweet dessert pancakes have a hint of ginger and a refreshing lemon sauce.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 8

Number Of Ingredients 14

1 cup sugar
1/2 cup butter or margarine
1/4 cup water
1 egg, well beaten
1 tablespoon grated lemon peel
3 tablespoons lemon juice
2 cups Original Bisquick™ mix
1 1/3 cups milk
1/4 cup light molasses
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 egg
1 package (3 oz) cream cheese, cut into 8 cubes

Steps:

  • In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly. Keep warm over low heat.
  • Heat griddle or skillet over medium-high heat or electric griddle to 350°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  • In medium bowl, beat Bisquick mix, milk, molasses, ginger, cinnamon, cloves and 1 egg with wire whisk or hand beater until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  • Cook until bubbles break on surface. Turn; cook other sides 1 minute. Top each serving of pancakes with cube of cream cheese and sauce.

Nutrition Facts : Calories 440, Carbohydrate 54 g, Cholesterol 100 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 36 g, TransFat 1 1/2 g

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