Subj : BH&G 3331
To   : All
From : Dave Drum
Date : Fri Jul 16 2021 05:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Gingerbread
 Categories: Desserts, Cakes, Squash, Dairy, Nuts
      Yield: 9 Servings
 
  2 1/4 c  All-purpose flour
    1/2 c  Sugar
    2/3 c  Butter
    3/4 c  Chopped pecans
    3/4 c  Buttermilk or sour milk (see
           - note)
    1/2 c  Molasses
    1/2 c  Canned pumpkin
      1 lg Egg
  1 1/2 ts Ground ginger
      1 ts Baking soda
    1/2 ts Ground cinnamon
    1/2 ts Ground cloves
    1/4 ts Salt
           Vanilla ice cream (opt)
           Chopped pecans (opt)

MMMMM-----------------------CARAMEL SAUCE----------------------------
    1/2 c  Butter
  1 1/4 c  Packed brown sugar
      2 tb Light-colored corn syrup
    1/2 c  Whipping cream
 
  MAKE THE CARAMEL SAUCE: In a saucepan, melt butter; stir
  in brown sugar and corn syrup. Cook and stir until
  boiling. Stir in whipping cream; return to boiling. Serve
  warm.
  
  MAKE CAKE: In a large bowl combine flour and sugar. Cut
  in butter until mixture resembles coarse crumbs. Stir in
  the 3/4 cup pecans. Press 1 1/4 cups of the crumb mixture
  into bottom of an ungreased 2-quart square baking dish.
  To remaining crumb mixture, add buttermilk, molasses,
  pumpkin, egg, ginger, soda, cinnamon, cloves, and salt;
  mix well. Pour over crumb mixture in baking dish. Bake in
  a 350ºF/175ºC oven about 50 minutes or until center tests
  done. Cool 30 minutes. Serve warm with Caramel Sauce, if
  desired. Top with ice cream and additional pecans, if
  desired. Makes 9 servings.
  
  FROM THE TEST KITCHEN: To make sour milk, place 2
  teaspoons lemon juice or vinegar in a glass measuring
  cup. Add enough milk to make 3/4 cup total liquid; stir.
  Let the mixture stand for 5 minutes before using.
  
  Makes: 9 servings
  
  Better Homes & Gardens | October 2016
  
  MM Format by Dave Drum - 25 October 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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