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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Gingerbread with Apple Compote Recipe

Brought to you by Carter House Inns

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Yield: 7 servings

Ingredients:
1 1/2 cups water
1 cup molasses
1 teaspoon baking soda
1 stick butter, softened
1 cup light brown sugar
1 large egg
2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons ginger
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
Pinch of nutmeg
Pinch of cloves

For the B&B Apple Compote:
6 large juicy apples
1 1/2 tablespoons unsalted butter
1/2 cup sugar
1/4 cup B&B Liqueur
2 tablespoons fresh lemon juice

For the B&B Caramel Sauce:
3 cups sugar
1 cup water
1 3/4 cups cream
2 tablespoons unsalted butter
1/4 cup B&B Liqueur

Instructions:
Preheat oven to 350°F. Butter a 9" x 13" inch baking pan. Combine water, molasses, and baking soda in a saucepan; bring to a boil and remove from the heat. In a bowl, cream butter and brown sugar; beat in egg.

Sift remaining dry ingredients together into a bowl. Fold dry ingredients and molasses mixture into the creamed butter and mix slowly. Pour batter into pan and bake for 30 minutes.

Check for doneness by inserting a toothpick in the center of cake. Toothpick should come out slightly wet.

For the apple compote: Peel, core and thinly slice apples. Melt butter in a large skillet over low heat. Add apples, sugar, B&B Liqueur and lemon juice. Cook until apples are tender.

For the caramel sauce: In a heavy-bottomed saucepan, dissolve sugar in water over low heat. Increase heat and cook at a gentle boil until golden, but not brown. Immediately remove pan from the heat, as color turns quickly. Whisk in cream a few tablespoons at a time, then stir in butter and B&B Liqueur.

To serve, cut gingerbread into squares. Set a piece on a dessert plate, spoon apple compote around the sides and drizzle caramel sauce over the top. If you like, garnish with a dollop of whipped cream.