Buttermilk Gingerbread with Streusel Topping and Butter Cream Sauce

We had this at a stake Relief Society meeting I had to go to. It was so, so good!! People were filling up plates to take home with them it was so good. It's making my mouth water to think about it. I can't make it since Rocky doesn't like Gingerbread, or any bread for that matter, and I CANNOT eat a whole pan of this by myself!

1 cup sugar

1/2 cup butter, softened

2 cups flour

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground allspice

1/2 tsp salt

Mix until crumbly. Reserve 1/2 cup of the above mixture for the streusel topping. To this, add 1/2 cup chopped pecans, if desired.

To the remainder, mix in

1 tsp baking soda

1 cup buttermilk

1/2 cup molasses

2 eggs

Pour batter into a well-greased 13x9 baking pan. sprinkle with the reserved streusel topping. Bake at 350 for 28 minutes, or until toothpick comes out clean. Watch carefully so you don't overbake. Let cool slightly, and serve warm with Butter Cream Sauce.

Butter Cream Sauce

1 cup sugar

1 cup heavy cream

1/2 cup butter

dash ginger

Combine and bring to a gentle boil over medium heat. Stir 4 minutes. Serve and warm sauce over gingerbread. Refrigerate any remaining sauce.

Sorry no pictures! I STILL haven't purchased a new camera yet.

Blackened Corn Salsa

I got this recipe from Prudence Pennywise. Has anyone tried it yet? If you haven't, you really need to! I made chicken enchilada's last night for dinner. My kids are REALLY picky and like them pretty plain. Rocky and I like actual flavor in our food, so I thought I would give this a try. I put it in our enchilada's and it really added flavor! Rocky ate a little bit with tortilla chips and really liked it. Check out her website for a picture. I didn't get a picture of it, sorry!


Blackened Corn Salsa



1 tablespoon olive oil
1 large onion, chopped
2 cups corn fresh or thawed, if frozen
2 tomatoes, chopped
1 jalapeno or serrano pepper, minced
1 clove garlic, minced
juice of one lime
1/2 cup chopped cilantro


Heat oil in a skillet over high heat. Add corn and onion and cook, stirring from time to time, until corn and onion are blackened in places. Combine with other ingredients in a medium bowl and serve.

Vegetable Cashew Stir Fry

I made this last night and it is SO good!! I haven't convinced my family that it is okay to eat at least one vegetarian meal a week, so next time I am going to add either chicken or beef. I doubled the recipe, and probably should have tripled it. Doubled, we all had seconds, and Rocky was supposed to take some for lunch. Tripled, it would have been for lunch today. I got it off of the fresh365 blog if you want to see a picture. It was gone before I could take one!


Vegetable Cashew Stir-fry
adapted from Gourmet, May 2007 . serves 4
3 T vegetable oil
1 red bell pepper, sliced
1 small head broccoli, chopped
1/4 lb snow peas (apx 2 c)
1 bunch scallions, chopped (and green parts separated)
4 garlic cloves, minced
1 1/2 T grated peeled fresh ginger
1/4 t dried red-pepper flakes
3/4 c vegetable broth
1 1/2 T soy sauce
1 1/2 t cornstarch
1 t sugar
1/2 t salt
1/4 t black pepper
1/2 c salted roasted cashews
1 T sesame seeds

Heat a wok or large skillet over high heat until a drop of water evaporates immediately. Add oil, then stir fry bell pepper, broccoli, peapods, garlic, ginger, red-pepper flakes, and scallion whites until vegetables are just tender, 5 to 6 minutes. In a small bowl, stir together broth, soy sauce, cornstarch, sugar, salt and pepper. Add to veggies in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in scallion greens, cashews and sprinkle with sesame seeds.