Buttermilk Gingerbread Recipes

GINGERBREAD BUTTERMILK WAFFLES

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined. , In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

BUTTERMILK GINGERBREAD

Steps:

• Combine first 5 ingredients in a bowl.
• Cream butter and sugar together. Stir in egg.
• Add molasses and buttermilk and mix until well combined.
• Add dry ingredients to the molasses mixture and stir until just smooth.
• Bake in a greased 8x8 pan for 25 minutes at 325°F Bread is done when tester comes out clean or with a little bit of crumb.

GINGERBREAD CAKE WITH BUTTERMILK FROSTING

Steps:

• Process the first 7 ingredients in a food processor for 1 minute or until ginger is finely ground. Beat buter at medium speed with an electric stand mixer until creamy. Add sugar; beat until fluffy. Add egg yolks, 1 at a time; beat until blended after each addition.
• Combine coffee and molasses. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites into batter in 3 batches.
• Spoon batter into 3 greased (shortening) and floured 8-inch-round cake pans. Bake in a preheated 350º oven for 20 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on racks.
• Spread buttermilk frosting between layers and over cake. Garnish with pecans.
• FOR BUTTERMILK FROSTING: Beat butter at medium speed with an electric mixer for 1 minute. Gradually add powdered sugar alternately with 5 TBSP. buttermilk. Beat at low speed until blended. Stir in lemon juice, vanilla, and salt. If desired, add up to 3 TBSP. buttermilk, 1 TBSP. at a time; beat to desired consistency.
• FOR SPICED GLAZED PECANS: Combine first 4 ingredients in a heavy saucepan over medium heat. Add pecans and cook, stirring constantly, 7 minutes or until sugar melts and coats pecans. Spread on greased wax paper, and cool.

MOLASSES-AND-BUTTERMILK GINGERBREAD SQUARES

Steps:

• Preheat oven to 325°F. Spray 8x8x2-inch metal baking pan with nonstick vegetable oil spray. Sift all purpose flour, ground cinnamon, ground ginger, baking soda and ground nutmeg into medium bowl. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Pour batter into prepared baking pan.
• Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Sift powdered sugar over cake. Cut cake into 16 squares.