Ice Box Gingerbread with Toppings

Gingerbread

Ingredients

• 1 cup butter
• 1 cup sugar
• 4 eggs
• 1 cup dark molasses
• 2 tsp. soda dissolved in 1 Tbsp. hot water
• 1 cup buttermilk
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• 3 1/2 cups flour
• 2 tsp. ginger
• 1 tsp. nutmeg
• 1 tsp. vanilla

Directions

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.

Brown Sugar Topping

Ingredients

• 9 Tbsp. brown sugar
• 5 Tbsp. butter
• 4 Tbsp. half and half
• 3/4 cup coconut (opt.)

Directions

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

Sunshine Fluff

Ingredients

• 1 egg
• 1/2 cup sugar
• 1 tsp. grated orange rind
• 1 tsp. grated lemon rind
• 2 Tbsp. lemon juice
• 1 cup whipping cream

Directions

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.

Lemon Sauce

Ingredients

• 2 Tbsp. cornstarch
• 2 cups cold water
• 1 cup sugar
• 2 Tbsp. butter
• juice and rind of 1 lemon

Directions

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