Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Dillard House Buttermilk Gingerbread with Lemon Sauce
- add review
- #408
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
2 comments
ingredients
2 cups molasses
1 cup butter
1 cup granulated sugar
4 cups all-purpose flour
1 teaspoon ground cinnamon
3 teaspoons ground ginger
1 teaspoon baking soda
1 cup buttermilk
Lemon Sauce Icing
2 tablespoons cornstarch
pinch salt
1 cup sugar
2 cups boiling water
2 tablespoons grated lemon rind
6 tablespoons fresh lemon juice
2 tablespoons butter
directions
Cream together the molasses, butter, and sugar. Sift all dry ingredients together and mix into creamed mixture alternately with milk. Beat well. Bake in a greased and floured 9 x 13 baking pan in preheated 300 degrees F oven for 1 hour.
Lemon Sauce Icing: Mix cornstarch, salt and sugar. Stir in water slowly. Cook about 15 minutes, stirring constantly. Add other ingredients. Stir until well blended. Spread on gingerbread.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
see more georgia recipes
see more d - copy cat restaurant recipes
reviews & comments
I, too, wondered about the lack of eggs, but made it as given. I was very disappointed as the cake was very gooey, as in not done, at the end of an hour's baking. I tried baking it for a half hour longer after having the first servings, but it wasn't much better. Where did I go wrong? The taste was what I was looking for. The sauce was very good.
October 27, 2007
I couldn't find my family favorite recipe, and found this one, which is similar. It's a surprise that it has no eggs, but it works just fine. I substituted buttermilk for milk plus lemon juice, and it was great. Very dense. I served it in a bowl with plenty of the sauce. Perfect for a wonderful fall evening.
I would like to try this recipe,,no eggs listed in ingredients for bread or sauce? wanted to make sure. would you please email me?, Thanks Emma, Lucyndaskys2aol.com