Sauce over Gingerbread
In a saucepan WITHOUT heat, dissolve 1 TBSP cornstarch and 1 TBSP flour in 2 TBSP cold water until no lumps appear. (use a fork or small whisk) Then add:
3/4 cup brown sugar
1 tsp salt
1 Tbsp butter
1 1/4 cup water
Bring to a boil, stirring until thick. Remove from heat. Add 1 tsp vanilla.
Spoon over slices of Gingerbread. Top with whipped cream.