Try this Pumpkin Gingerbread with Caramel Sauce recipe, or contribute your own.
Suggest a better descriptionCombine 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. Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 12 | ||
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Calories: 660 | ||
Calories from Fat: 317 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 42mg | 13 % | |
Sodium 433.3mg | 15 % | |
Potassium 257mg | 7 % | |
Total Carbohydrate 82.4g | 24 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 80.5g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 660
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