Ice Box Gingerbread with Toppings

Gingerbread

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 1 cup dark molasses
  • 2 tsp. soda dissolved in 1 Tbsp. hot water
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  • 1 cup buttermilk
  • 3 1/2 cups flour
  • 2 tsp. ginger
  • 1 tsp. nutmeg
  • 1 tsp. vanilla

Directions

Cream butter and sugar. Add 1 egg at a time, beating well. Add molasses, soda and buttermilk alternately with flour. Add spices. Cover and store in refrigerator until needed. Fill greased mini muffin tins half full. Bake at 375 for 6 minutes.

Brown Sugar Topping

Ingredients

  • 9 Tbsp. brown sugar
  • 5 Tbsp. butter
  • 4 Tbsp. half and half
  • 3/4 cup coconut (opt.)

Directions

Heat all ingredients except coconut until sugar is dissolved and topping is hot. Add coconut, if desired. Pour over warm gingerbread.

Sunshine Fluff

Ingredients

  • 1 egg
  • 1/2 cup sugar
  • 1 tsp. grated orange rind
  • 1 tsp. grated lemon rind
  • 2 Tbsp. lemon juice
  • 1 cup whipping cream

Directions

In saucepan beat egg; add sugar, orange, lemon rind and lemon juice. Cook and stir over low heat until thick (about 5 minutes). Cool thoroughly. Fold in whipped cream and chill. Serve on warm gingerbread.

Lemon Sauce

Ingredients

  • 2 Tbsp. cornstarch
  • 2 cups cold water
  • 1 cup sugar
  • 2 Tbsp. butter
  • juice and rind of 1 lemon

Directions

In a cup blend cornstarch with 1/4 cup of the water. In a saucepan, combine remaining water with sugar and bring mixture to a boil. Gradually add cornstarch mixture to the syrup, stirring briskly, and boil this over low heat for 8 minutes or until it is clear and glossy. Remove pan from heat; add butter, grated lemon rind and juice. Serve warm with a dollop of sour cream on gingerbread or pound cake, if desired.

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By Robin from Washington, IA

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