*  Exported from  MasterCook  *
 
                   PUMPKIN GINGERBREAD WITH CARAMEL SAUCE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   c            Flour -- all purpose
      1/2   c            Sugar
      2/3   c            Margarine -- or butter
      3/4   c            Pecans -- chopped
      3/4   c            Buttermilk
      1/2   c            Pumpkin -- canned
      1/2   c            Molasses
    1       lg           Egg
    1 1/2   ts           Ground ginger
    1       t            Baking soda
      1/2   ts           Ground cinnamon
      1/4   ts           Salt
      1/4   ts           Gound cloves
                         Ice Cream
                         CARAMEL SAUCE-
      1/2   c            Butter -- or margarine
    1 1/4   c            Brown sugar -- firmly
                         Packed
    2       tb           Light corn syrup
      1/2   c            Whipping cream
 
   Combine flour and sugar; cut in butter with a pastry
   blender until mixture is crumbly. Stir in pecans.
   Press 1 1/4 cups mixture into bottom of an ungreased
   9-inch square pan; set aside. Combine remaining crumb
   mixture, buttermilk, and next 8 ingredients; beat at
   low speed with an electric mixer until blended. Pour
   over crumb mixture, and bake at 350~ for 40 minutes or
   until a wooden pick inserted in center comes out
   clean. Cool in pan on a wire rack. Cut into squares,
   and serve with Caramel Sauce AND commercial ice cream.
   Caramel Sauce. Melt butter in a small heavy saucepan
   over low heat; add brown sugar and corn syrup. Bring
   to a boil; cook, sitrrig constantly, 1 minute or until
   sugar dissolves. Gradually add whipping cream; return
   mixture to a boil. Remove from heat. Yield. 2 cups.
   
   Southern Living, October, 1993.
   
   Recipe By     :
   
   From:                                 Date: 05/30
  
 
 
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