Ginger cakes with pear sauce

Yield: 6 servings

Measure Ingredient
½ cup Sour milk*
½ cup Sugar
¼ cup Molasses
¼ cup Melted butter or margarine
1 Egg
1¼ cup Flour
¾ teaspoon Soda
½ teaspoon Ground ginger
½ teaspoon Ground cinnamon
¼ teaspoon Salt
⅔ cup Sugar
2 tablespoons Cornstarch
2 cups Boiling water
⅓ cup Lemon juice
2 tablespoons Grated lemon peel
2 USA Bartlett pears; pared, cored and
Sliced
Ginger Cakes
Whipped topping or whipped cream
Grated lemon peel garnish

PEAR SAUCE

Beat at medium speed until smooth. Fill greased muffin cups ¾ full. Bake at 350°, 15 to 18 minutes. Cool 5 minutes. Remove cakes from muffin tin.

*Add 1½ teaspoons vinegar to ½ cup of milk, mix well.

For Pear Sauce:

Combine sugar and cornstarch. Add 3 tablespoons water, making paste of cornstarch/sugar mix. Add remaining water, mix well. Add lemon juice, lemon peel, and salt. Cook over low or medium heat and stir until thickened. Add pears; set aside. Makes 4 cups sauce. Arrange Ginger Cakes on individual serving bowls. Spoon Pear Sauce over tops. Garnish with topping and lemon peel.

Always be sure to use ripe pears.

Per serving: 308 Calories (kcal); 1g Total Fat; (2% calories from fat); 4g Protein; 72g Carbohydrate; 31mg Cholesterol; 107mg Sodium Food Exchanges: 1 ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates

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