• BH&G 3331

    From Dave Drum@1:3634/12 to All on Fri Jul 16 05:58:00 2021
    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

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