Pumpkin Gingerbread with Caramel Sauce

Discussion in 'Food and nutrition' started by Oh Deer, Sep 16, 2005.

  1. Oh Deer

    Oh Deer Guest

    Pumpkin Gingerbread with Caramel Sauce

    We got this recipe years ago from folksinger Deborah McClatchy.

    1/2 cup butter, at room temperature
    1/2 cup brown sugar
    1 egg
    2/3 cup molasses
    1-3/4 cup flour
    1 teaspoon baking soda
    2 teaspoons ground ginger
    1/2 teaspoon cinnamon
    1/4 teaspoon allspice
    1/4 teaspoon cloves
    2/3 cup mashed pumpkin

    Caramel sauce:
    1/2 cup butter
    1 cup brown sugar
    2 tablespoons light corn syrup
    1/2 cup half-and-half cream
    1 teaspoon vanilla
    1/3 cup mashed pumpkin

    Gingerbread: Cream butter and brown sugar, then beat in the egg and
    molasses. Sift flour, baking soda, and spices together. Add to the butter
    mixture alternately with the pumpkin. Pour into a greased 9" square pan
    and bake at 350 F for 35 to 40 minutes, until gingerbread tests done.

    Caramel Sauce: Melt butter in a saucepan. Stir in the brown sugar and corn
    syrup and bring to a boil for 2 minutes. Remove from the heat. Add the
    cream and vanilla and cool partially. To serve, cut the gingerbread into
    squares, pour the sauce over the top, and garnish with a dollop of the
    remaining pumpkin.


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