Description[]
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.
- Contributed by Catsrecipes Y-Group
Ingredients[]
Ginger bread[]
- ⅓ cup shortening
- ⅔ cup boiling water
- 1 cup molasses
- 1 egg beaten
- 2¾ cup all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ teaspoons ground ginger
- ¼ teaspoon ground cloves
Lemon sauce[]
- 1 cup sugar
- 1 tablespoon butter
- ¼ cup + 3 tablespoons cold water divided
- ¼ cup cornstarch
- 1 teaspoon grated lemon rind
- ¼ cup plus 2 tablespoons lemon juice
- 3 egg yolks
- 2 tablespoons milk
Directions[]
Ginger bread[]
- Melt shortening in boiling water then add molasses and egg.
- Combine dry ingredients then add to molasses mixture.
- Pour batter into a greased square pan and bake at 350°F for 30 minutes.
- Cool before cutting into squares.
- Pour lemon sauce over right before serving.
Lemon sauce[]
- Combine sugar, butter and 1¼ cup water in saucepan.
- Cook over low heat stirring constantly until sugar dissolves.
- Combine cornstarch and remaining water then add syrup mixture.
- Cook until clear and thickened.
- Add lemon rind and juice and cook 2 minutes.
- Combine egg yolks and milk.
- Add a small amount of sauce mixing well.
- Add back to sauce in pan then bring to a boil stirring constantly.