Gingerbread Loaves
with Lemon Glaze
2 cups flour
1 cup organic sugar
½ cup butter
2 eggs
1 cup buttermilk
Zest of 1 orange
1 tsp baking soda
1 tsp sea salt
1 tsp ground ginger, cinnamon, ground cloves, nutmeg, and dry mustard
juice of 1 lemon
1 cup powdered sugar
2 tbsp lemon chiffon vanilla fruit dip mix from Victorian Epicure
Preheat oven to 375°. Cream butter with sugar. Add eggs and beat until
fluffy, about 2 minutes. Add other ingredients (except lemon, powdered
sugar and lemon chiffon dip mix.) Divide batter into two greased loaf pans
and bake for 30-45 minutes, depending on the size of the pan. Once loaves
have cooled, mix lemon juice, powdered sugar and lemon chiffon dip mix.
Spread over tops of loaves.
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with Lemon Glaze
2 cups flour
1 cup organic sugar
½ cup butter
2 eggs
1 cup buttermilk
Zest of 1 orange
1 tsp baking soda
1 tsp sea salt
1 tsp ground ginger, cinnamon, ground cloves, nutmeg, and dry mustard
juice of 1 lemon
1 cup powdered sugar
2 tbsp lemon chiffon vanilla fruit dip mix from Victorian Epicure
Preheat oven to 375°. Cream butter with sugar. Add eggs and beat until
fluffy, about 2 minutes. Add other ingredients (except lemon, powdered
sugar and lemon chiffon dip mix.) Divide batter into two greased loaf pans
and bake for 30-45 minutes, depending on the size of the pan. Once loaves
have cooled, mix lemon juice, powdered sugar and lemon chiffon dip mix.
Spread over tops of loaves.
genieinafilebox.com