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