Soft Gingerbread With Buttermilk Icing

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Soft Gingerbread With Buttermilk

Icing

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation

Method

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Cooking spray

1 1/2 cups whole-wheat pastry flour

1 cup all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon coarse salt

1 large egg

1 cup molasses

1/2 cup packed light brown sugar

1/2 cup lowfat buttermilk -- plus 3

tablespoons

1/2 cup unsweetened apple butter or

applesauce

1/4 cup vegetable oil

1 cup golden raisins

2 1/2 cups confectioner's sugar

 

Preheat oven to 350[degrees] F. Coat a 9-by-13-inch

baking pan with

cooking spray.

 

Whisk next 7 ingredients together in a medium bowl.

Place egg in a large

bowl and whisk until blended. Add molasses, brown

sugar, 1/2 cup

buttermilk, apple butter and oil; stir to blend. Add

dry ingredients and

stir until just mixed. Stir in raisins. Transfer

batter to prepared baking

pan and bake for 40 minutes, or until a wooden skewer

inserted into center

of gingerbread comes out clean. Let cool on a wire

rack.

 

Place confectioner's sugar in a small bowl. Add

remaining 3 tablespoons

buttermilk. Beat mixture until very smooth, about I

minute. Spread icing

over gingerbread and let rest for 30 minutes. Cut into

24 2-inch squares.

 

Serves 12

Prep time: 35 minutes

Cook time: 40 minutes

 

Nutrition score per serving (2 squares): 428 calories,

12% fat (6 g; <1 g

saturated), 84% carbs (90 g), 4% protein (4 g), 3 g

fiber, 110 mg calcium,

3 mg iron, 295 mg sodium.

 

Author: Chef Ana Sortun, Oleana Restaurant, Cambridge

Mass

Source: Shape Magazine, March2006

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VICTORIA ABBOTT RICCARDI is the author of Untangling

My Chopsticks: A

Culinary Sojourn in Kyoto (Broadway, 2004).

RELATED ARTICLE: chef's tip

Use fresh garlic, ginger and chilies. They

have a cleaner, more

potent

taste than dried versions, so they'll really

make the flavor in

your

meals pop.

RELATED ARTICLE: chef's tip

Flavor fades from ground spices after two to

three years. They

don't go

bad, though, so before tossing anything, do a

sniff test. Crush a

little

bit in your hand and see how potent the aroma

is. If you can't

smell

much, replace it.

RELATED ARTICLE: 7 MUST-HAVE SPICES

Peppercorns should be purchased whole and

ground in a peppermill.

Use

them to spruce up chicken and salads.

Chili powder consists of dried chilies,

garlic, cumin, coriander,

cloves

and oregano. Add it to soups, cornbread and

fruit salsas.

Cinnamon The inner bark of an evergreen tree.

Sprinkle over

carrots; rub

on pork loin or chicken breasts before

roasting.

Cumin A seed related to the parsley plant with

an exotic richness.

It

livens up guacamole, scrambled eggs and

shrimp.

Curry powder A blend of spices like cumin,

chilies, coriander and

turmeric. Add it to chicken salad and barbecue

sauces.

Ginger Fresh is best, but dried and ground

ginger can add zing to

stir-fries, grilled salmon and chunky fruit

yogurt.

Nutmeg Buy it whole and grate it with a

specially designed nutmeg

grater. Try it on spinach or Swiss chard.

 

 

Source Citation:Riccardi, Victoria Abbott.

" The secret of healthy

gourmet chefs: Shape got the goods on how the

pros make the same

old

stuff taste all new. The answer:

spices!(lowfat & easy). " Shape

25.7

(March 2006): 128(3).

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Per Serving (excluding unknown items): 4034 Calories;

64g Fat (13.7%

calories from fat); 29g Protein; 869g Carbohydrate;

12g Dietary Fiber;

216mg Cholesterol; 3376mg Sodium. Exchanges: 6 1/2

Grain(Starch); 1 Lean

Meat; 8 1/2 Fruit; 1/2 Non-Fat Milk; 11 1/2 Fat; 42

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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