LISA AHMU'S PUMPKIN GINGERBREAD WITH CARAMEL SAUCE

Lisa was the friend who seemed to do everything perfectly. At
Christmastime, her little house turned into a festival of trees,
while her
kitchen smelled like heaven ought to. The best part about Lisa,
though, was
that she acted like everything was "no big deal." A young mother of
four, Lisa suddenly passed away a few years ago from a brain
hemorrhage.
Her many friends think of her around Christmastime because of all the
things, like her gingerbread recipe, she passed on to us. . Courtney
W.

2 1/4 cups flour
1/2 cup sugar
2/3 cups butter
3/4 cup fine chopped pecans
1 teaspoon baking soda
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cloves
3/4 cup buttermilk
1/2 cup molasses
1/2 cup canned pumpkin
1 egg

Preheat oven to 350 degrees. In a large bowl, combine flour and
sugar.
Cut in 2/3 cup butter until mixture resembles fine crumbs. Stir in
pecans. Press 1 1/4 cups of crumb mixture into bottom of a 9-by-9-
inch pan.
Add remaining ingredients to dry mixture; mix well. Pour evenly over
crust-lined pan. Bake at 350 degrees for 40-50 minutes, or until
done.


Caramel Sauce:
1/2 cup butter
1 1/4 cups packed brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream

Melt butter in sauce pan. Stir in brown sugar and syrup. Bring to a
boil. Stir constantly until sugar dissolves; about one minute. Stir
in
cream; return to a boil. Remove from heat. Serve over warm
gingerbread
with a scoop of vanilla ice cream. Garnish with chopped pecans, if
desired. Serves 12.