2 1/4 c Flour — all purpose
1/2 c Sugar
2/3 c Margarine — or butter
3/4 c Pecans — chopped
3/4 c Buttermilk
1/2 c Pumpkin — canned
1/2 c Molasses
1 lg Egg
1 1/2 ts Ground ginger
1 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Salt
1/4 ts Gound cloves
Ice Cream
CARAMEL SAUCE-
1/2 c Butter — or margarine
1 1/4 c Brown sugar — firmly
Packed
2 tb Light corn syrup
1/2 c 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.
Yields
12 Servings