*  Exported from  MasterCook  *
 
                   Pumpkin Gingerbread with Caramel Sauce
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Dessert Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  cups          Flour -- all purpose
      1/2  cup           Sugar
      2/3  cup           Margarine -- or butter
      3/4  cup           Pecans -- chopped
      3/4  cup           Buttermilk
      1/2  cup           Pumpkin -- canned
      1/2  cup           Molasses
    1      lg            Egg
    1 1/2  teaspoons     Ground ginger
    1      teaspoon      Baking soda
      1/2  teaspoon      Ground cinnamon
      1/4  teaspoon      Salt
      1/4  teaspoon      Gound cloves
                         Ice Cream
                         CARAMEL SAUCE-
      1/2  cup           Butter -- or margarine
    1 1/4  cup           Brown sugar -- firmly packed
    2      tablespoon    Light corn syrup
      1/2  cup           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.
 
 
 
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