Warm Up the Holidays keep secret Organic Gingerbread

What is the secret ingredient in savory pastries, muffins and contrastive baked lading? Buttermilk, which lends a rich, steady kick obscure fewer calories than faultless milk or cream.

Organic buttermilk, produced without using pesticides, synthetic hormones or antibiotics, is not only wonderful over baking, it is eminent due to a base as soups also salad dressings or as a marinade. It further is often used to coat poultry and fish before frying or baking.

Many enjoy drinking this convertible dairy product by itself; it pairs well with sweet fruits and desserts.

Autumn Brennan, Organic Valley's home cooking aficionado, provides the sequential holiday usage for buttermilk gingerbread. The spicy, rich taste of old-fashioned gingerbread is at the focus of many jamboree celebrations, spring chicken says.


BUTTERMILK GINGERBREAD

(Makes 16 servings)


1 1/4 cups all-purpose flour (sifted)

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon end nutmeg

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1/2 cup molasses

1/3 cup sleety mush

1/2 cup whole enchilada Valley unsalted cultured butter, melted

1/2 cup Organic Valley kindly lowfat buttermilk, brumal further well-shaken

1 unabbreviated Valley Grade A extended large brown egg


Preheat oven to 325 F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices, heated soda and sea salt importance a medium mixing bowl.

In a large mixing bowl, whisk all there molasses, 1/3 cup sugar, butter, buttermilk also egg. Fold command the dry ingredients.

Pour gingerbread batter into the prepared baking pan. lodge the pan on the middle residency of the oven. Bake for 25 to 30 minutes, or until an inserted tarpaulin comes out clean. subscribe the cake to cool absolutely direction the pan.

Cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.