De-Light-Ful Gingerbread With Butterscotch Sauce

Name: De-Light-Ful Gingerbread With Butterscotch Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters butter; 118 milliliters sugar; 237 milliliters molasses; 2 eggs; 237 milliliters boiling water; 591 milliliters flour; 2 teaspoons baking soda; 1 teaspoons salt; 2 teaspoons ground ginger; 1 teaspoon cinnamon; 1 teaspoons ground cloves; 1 teaspoons allspice

De-Light-Ful Gingerbread With Butterscotch Sauce is a lacto ovo vegetarian recipe with 12 servings. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 289 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Foodista requires baking soda, sugar, water, and ground ginger. It is perfect for Christmas. It works best as a dessert, and is done in about around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Stir together the flour soda, salt and spices. Cream the butter and sugar; add molasses and eggs, mixing well. Stir in the boiling water and then all the dry ingredients.

Ingredients you will need

Molasses

Butter

Spices

Cream

All Purpose Flour

Sugar

Water

Egg

Salt

Pop

Pour into a buttered 9 x 13 baking pan.

Equipment you will use

Baking Pan

Bake for about 40 minutes or so or until a toothpick comes out clean..

Equipment you will use

Toothpicks

Oven

Serve warm or cold, topped with a scoop of vanilla ice cream. A spoonful of butterscotch ice cream sauce is heavenly. Oh yeah baby.

Ingredients you will need

Vanilla Ice Cream

Ice Cream Topping

Butterscotch

Equipment

Oven

Baking Pan

Toothpicks

Ingredients

Servings:

118milliliters

butter 118milliliters

sugar 237milliliters

molasses 2

eggs 237milliliters

boiling water 591milliliters

flour 2teaspoons

baking soda 1teaspoons

salt 2teaspoons

ground ginger 1teaspoon

cinnamon 1teaspoons

ground cloves 1teaspoons

allspice

Recommended wine: Cream Sherry, Moscato Dasti, Port

Gingerbread works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.