Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Gingerbread With Hot Buttered Rum Sauce
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- #75714
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Gingerbread
1 1/2 sticks margarine
2 cups brown sugar
2 cups flour
1 teaspoon soda
1 tablespoon ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
2 eggs
1 cup buttermilk
1/2 cup pecans, chopped
Rum Sauce
1 cup sugar
1/2 cup evaporated milk
1/2 cup margarine, melted
3 tablespoons rum
directions
For Gingerbread: Cream margarine and brown sugar. Add flour gradually.
Set aside one cup of this mixture. To remainder, mix in soda and spices. Add eggs and combine well. Stir in buttermilk.
Pour into an ungreased 12" x 8 1/2" pan. Sprinkle reserved mixture over top, then add pecans. Bake for 30 to 40 minutes at 350 degrees F.
For Rum Sauce: Heat sugar and milk to boiling point. Beat in melted margarine with mixer. Add rum. Cook until slightly thick. Top squares of gingerbread with sauce.
added by
amergen
nutrition data
Nutritional data has not been calculated yet.
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