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Results 61 - 68 of 68 for gingerbread sauce
In large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each. Add molasses; mix ...
Melt shortening and cool. Add sugar and egg; beat well. Sift dry ingredients. Combine molasses and water; add to dry ingredients. Pour in 9 ...
Add beaten eggs to sugar, ... Serve with lemon sauce. Combine sugar, cornstarch and ... heat until thick again (about 2-3 minutes). Use while hot.
64. GINGERBREAD
Preheat oven to 350 degrees. ... cold with Lemon Sauce or whipped cream. Yield: 12 ... and stir until thick. Serve hot or cold. Yield: 2 cups.
Sift together first 4 ingredients. ... in jellied cranberry sauce, well chilled and diced ... pan. Sprinkle with 10X sugar. Good warm or cold.
66. GINGERBREAD
In a large mixing bowl, ... Serve with Lemon-Rum sauce. Serves 12. In a ... butter, lemon juice and rum and stir once more. Serve hot. Serves 12.
67. GINGERBREAD
Stir shortening to soften. Gradually add sugar, creaming until light and fluffy. Add egg and molasses; beat thoroughly. Sift together dry ...
Blend: Combine and add alternately ... of cake with 1/2 canned peach. Pour over peach and cake: lemon sauce or butterscotch sauce (delicious).
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