1/2 c Sour milk*
1/2 c Sugar
1/4 c Molasses
1/4 c Melted butter or margarine
1 Egg
1 1/4 c Flour
3/4 ts Soda
1/2 ts Ground ginger
1/2 ts Ground cinnamon
1/4 ts Salt
PEAR SAUCE
2/3 c Sugar
2 tb Cornstarch
2 c Boiling water
1/3 c Lemon juice
2 tb Grated lemon peel
2 USA Bartlett pears; pared,
-cored and
Sliced
Ginger Cakes
Whipped topping or whipped
-cream
Grated lemon peel garnish
Beat at medium speed until smooth. Fill greased muffin cups 3/4 full. Bake
at 350?, 15 to 18 minutes. Cool 5 minutes. Remove cakes from muffin tin.
*Add 1 1/2 teaspoons vinegar to 1/2 cup of milk, mix well.
For Pear Sauce:
Combine sugar and cornstarch. Add 3 tablespoons water, making paste of
cornstarch/sugar mix. Add remaining water, mix well. Add lemon juice, lemon
peel, and salt. Cook over low or medium heat and stir until thickened. Add
pears; set aside. Makes 4 cups sauce. Arrange Ginger Cakes on individual
serving bowls. Spoon Pear Sauce over tops. Garnish with topping and lemon
peel.
Always be sure to use ripe pears.
Per serving: 308 Calories (kcal); 1g Total Fat; (2% calories from fat); 4g
Protein; 72g Carbohydrate; 31mg Cholesterol; 107mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other
Carbohydrates
Yields
6 servings
