Recipe - Pumpkin Gingerbread With Caramel Sauce

2 One fourth cup Flour all purpose
One half cup Sugar
2/3 cup Margarine or butter
Three fourths cup Pecans chopped
Three fourths cup Buttermilk
One half cup Pumpkin canned
One half cup Molasses
1 lg Egg
1 One half teaspoon Ground ginger
1 teaspoon Baking soda
One half teaspoon Ground cinnamon
One fourth teaspoon Salt
One fourth teaspoon Gound cloves
Ice Cream
CARAMEL SAUCE
One half cup Butter or margarine
1 One fourth cup Brown sugar firmly
Packed
2 tablespoon Light corn syrup
One half cup Whipping cream

Combine flour and sugar; cut in butter with a pastry blender until mixture
is crumbly. Stir in pecans. Press 1 One fourth cups mixture into bottom of an
ungreased 9inch 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip