1 c. butter
2 c. sugar (scant)
4 tbsp. molasses
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves (ground)
Pinch salt
2 tsp. baking soda dissolved in 2 c. buttermilk
2 eggs, well beaten
3 c. flour

Melt butter. Add sugar, molasses, ginger, cinnamon, cloves, salt and buttermilk mixture. Stir well. Add well beaten eggs. Stir in flour. Bake in greased and floured 9"x12" pan for 35 to 40 minutes at 350 degrees.

LEMON SAUCE:

1/3 c. sugar
2 tbsp. cornstarch
1 1/2 c. water
3 tbsp. Shedds Spread Country Crock
2 tsp. grated lemon peel
2 tbsp. lemon juice in 2 qts. water

Combine sugar and cornstarch. Stir in water until smooth. Bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in Country Crock, lemon peel, lemon juice until well blended. Cover in bowl. Cool slightly. Serve on Gingerbread.