Gingerbread Wedges
Contributed by Diane S.

* Exported from MasterCook *

                            Gingerbread Wedges

Recipe By     :Betty Crocker Bisquick, October 2000
Serving Size  : 8     Preparation Time :0:15
Categories    : Breads                          Breads/Yeast


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  Original Bisquick
     1/4           cup  packed brown sugar
     1/3           cup  molasses
     1/4           cup  whipping (heavy) cream
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  ground ginger
  1                     egg
                        --Lemon Glaze--
  1                cup  powdered sugar
  2        tablespoons  margarine or butter -- melted
  1           teaspoon  grated lemon peel
  1         tablespoon  lemon juice

Heat oven to 425F.  Grease cookie sheet.

Stir all ingredients except Lemon Glaze until soft dough forms.  Place on
surface dusted with Bisquick; roll in Bisquick to coat.  Shape into ball;
knead 10 times.  Pat dough into 8-inch circle on cookie sheet.  Cut into 8
wedges, but do not separate.

Bake 13 to 15 minutes or until set and starting to brown.  Make Lemon Glaze;
drizzle over wedges.  Carefully separate wedges.  Serve warm.  8 wedges.

Lemon Glaze Directions:
Stir powdered sugar, margarine and lemon peel in small bowl, using spoon.
Stir in lemon juice until smooth enough to drizzle.

High Altitude (3500-6500 ft):  No changes.

1 Wedge:  Calories 325 (Calories from Fat 100); Fat 11 g (Sat 3g); Chol 35 mg;
Sodium 590 mg; Carb 54 g (Dietary Fiber 1 g) Protein 4 g.

M/C Formatted by Diane [spangen@home.com]

Start to Finish Time:
  "0:30"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 130 Calories (kcal); 1g Total Fat; (3% calories from fat); 1g
Protein; 31g Carbohydrate; 23mg Cholesterol; 15mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2
Other Carbohydrates

NOTES : Variation:  If you like, you can omit the glaze.  Before baking,
brush the dough with 1 to 2 tablespoons milk and sprinkle with sugar.

Special Touch:  Instead of the glaze, make a tangy Lemon Butter to serve with
the Gingerbread Wedges.  Stir together 1/3 cup margarine or butter, softened,
1 tablespoon grated lemon peel and 1 tablespoon lemon juice until well
blended.  Sprinkle with chopped crystallized ginger or lemon peel.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0