Gingerbread
1/2 cup granulated sugar
1/2 cup butter
1 egg
1 cup molasses
2 cups self-rising flour
2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 cup milk with 1/2 teaspoon lemon juice
1/2 cup brandy or apple juice with 1 teaspoon brandy flavor

Peach Sauce
4 egg yolks
1/4 cup granulated sugar
1/3 cup peach brandy or peach juice
1 cup whipping cream, whipped

Gingerbread: Beat sugar with butter until light. Add egg and molasses and blend well. Combine dry ingredients and add to molasses mixture alternately with milk which has been combined with lemon juice, brandy and flavoring. Beat until smooth and pour into a greased 9 x 13-inch pan. Bake at 350 degrees F for 30 minutes.

Serve in squares warm or at room temperature with Peach Sauce.

Peach Sauce: In heavy pan, combine egg yolks and sugar. Heat peach brandy in separate pan and pour into yolks, whisking steadily. Continue to whisk over low heat until thick, about 15 minutes. Cool slightly; fold in whipped cream and chill.