Thinking about doing some holiday baking? Like preparing some muffins, gingerbread and the like? If yes is your answer, then, use buttermilk as it is one of the secret ingredients. It will give you a rich flavor but lower amount of calories than cream or whole milk.
Buttermilk that’s organic is not just good for baking but will also make a great base for salad dressings, soups and marinade. Many also use it to coat fish meat or poultry meat before frying or baking. Aside from that, this is also good for drinking, and is a perfect pair to sweet fruits and desserts.
Here’s a holiday baking recipe that you can do for the family provided by Autumn Brennan.
A HOLIDAY BAKING DELIGHT: BUTTERMILK GINGERBREAD
(This recipe 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 ground nutmeg
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup molasses
- 1/3 cup raw sugar
- 1/2 cup organic unsalted cultured butter, melted
- 1/2 cup organic cultured low-fat buttermilk, chilled and well-shaken
- 1 organic extra-large brown egg
- Grease lightly an 8x8x2 inches metal baking pan. Preheat your oven to 325F. In a medium mixing bowl, place the sifted flour, spices, baking soda and sea salt.
- Whisk the molasses, 1/3 cup sugar, butter, buttermilk and the egg in a large mixing bowl. Fold in the dry ingredients.
- In the prepared baking pan, pour in the gingerbread batter. Place the pan on the middle part of the oven. Bake the cookies for 25 to 30 minutes or wait until the tester comes clean. After that, remove it from the oven and allow it to cool down.
- Cut the cake into 16 squares. Afterwards, place some homemade whipped cream with the candied ginger on the top.
There you have it! Try out this recipe now for your holiday baking. It just might be a family favorite. Merry Christmas!