One of the best things to make on a rainy, dreary day is gingerbread. It's best served still warm out of the oven, completely drowned in lemon sauce... My mother's gingerbread recipe is so easy, even I can do it.
You could put whipped cream on the gingerbread rather than lemon sauce.
Gingerbread with Old-Fashioned Lemon Sauce
2 1/4 cups Gold Medal Flour 
1/3 cup sugar
1 cup dark molasses
3/4 cup hot water
1/2 cup shortening
1 teaspoon soda 
1 teaspoon ginger
1 teaspoon cinnamon
3/4 teaspoon salt
Heat oven to 325°F. Grease and flour square pan, 9X9X2 inches. Measure all ingredients into large mixer
bowl. Blend 1/2 minute on low speed, scraping bowl, Beat 3 minutes on medium speed. Pour in pan, bake
1 cup sugar
1/2 cup butter or margarine 
1/4 cup water
1 egg, well beaten 
3/4 teaspoon grated lemon peel 
3 Tablespoons lemon juice 
Combine all ingredients in medium saucepan. Heat to boiling over medium heat, stirring constantly.
Makes 1 1/3 cups.
 Then again, I'll come over to your house and forcibly remove any whipped cream.
 By the way, I need your address. Can you get me from the airport?
 Note: do not use self-rising flour in this recipe!
 bicarbonite of soda not baking powder.
 Note: if you're using a 9X13 pan, cook 40-45 minutes. Jelly roll pan takes 40 minutes. Mother
 It is SO worth it to use real butter. Use unsalted, though.
 It is also worth it to use a real egg, not an egg beater.
 And it's also worth it to zest that lemon.
 Right, like you'll read this one.
 Um. If you use lemon sauce like I do, double the amounts. It doesn't make near enough.