Lemon Sauce

March 15, 2008

Easy, tart, rich, and smooth … this quick sauce is great on everything from Gingerbread to pound cake. SAM

1/2 cup granulated sugar
2 tablespoons cornstarch
Dash of salt
1 cup hot water
2 teaspoons lemon zest
2 tablespoons lemon juice
2 tablespoons butter

In a medium saucepan combine the sugar, cornstarch, and salt. Stir in the water and boil, stirring constantly, until clear and thickened. Add the lemon zest, juice, and butter. Serve warm or cold.
Makes 1 1/2 cups

Adapted from Emily’s cookbook All-American Comfort Food.


March 13, 2008

Some cooks bake gingerbread just for the smell! SAM

1 1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup firmly packed dark brown sugar
1/2 cup butter, softened
1/2 cup boiling water
1/2 cup molasses
1 egg, lightly beaten

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan on the bottom only and set aside. In a large bowl, combine the flour, spices, salt, baking powder, and baking soda. Add the sugar, butter, water, molasses, and egg. Stir just to blend and pour into the prepared pan. Bake for 30 to 40 minutes.
Makes 9 servings.

Adapted from Emily’s cookbook All-American Comfort Food.