Gretchen McKay from the Pittsburgh Post-Gazette stops by to show off some delicious gingerbread recipes for the holidays!
• 2 1/4 cups all-purpose flour
• 1/4 cup packed light-brown sugar
• 2 tablespoons finely minced crystallized ginger
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup cold, cubed butter
• 3/4 cup heavy whipping cream
• 1/3 cup molasses
Preheat oven to 425 degrees.
Combine all ingredients except butter, cream and molasses, and whisk to blend.
Using a handheld pastry blender, cut butter into dry ingredients until butter is the size of peas.
Whisk together the whipping cream and molasses. Add to dry ingredients. Stir just until dough clings together.
Turn dough out onto a lightly floured work surface, and knead several times.
Divide dough into 2-equal pieces. Shape each piece into a flat 6-inch round. Cut each round into 6 pie-shaped wedges. Place on baking sheet, spacing a couple of inches together.
Bake in center of oven for about 15 minutes.
–“The Sweet Magnolias Cookbook: 150 Favorite Southern Recipes” by Sherryl Woods (Harlequin, 2012)
Lemon Custard Sauce
• 2 lemons
• 1/2 cup sugar
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• 2 large egg yolks
• 3 tablespoons butter, cut into small pieces (don’t use margarine)
• 1/4 cup reduced-fat sour cream
From lemons, grate 11/2 teaspoons peel and squeeze 1/3 cup juice. Set aside separately.
In 2-quart saucepan, with wire whisk, combine sugar and cornstarch. Whisk in water and lemon juice until smooth. Whisk in egg yolks. Cover over medium heat, whisking constantly, until mixture or until thickened, still whisking constantly.
Strain mixture through sieve set over medium heat. Stir in butter and lemon peel until butter melts. Cool 10 minutes, then cover and refrigerate 20 minutes or until cold. Stir in sour cream.
Makes 1 cup lemon sauce.