In 1976, my mother gave me a cookbook; a compilation of recipes from some of the finest church ladies of the South. But, I was 16. Whatever, thanks Mom.
I’m 54 now and, since 1976, I have been married three times, raised four kids, and moved countless times, but I still have this cookbook.
Recently, I decided to open it up and look for a good, old fashioned, bread recipe. I was flipping through the pages and came across a recipe titled “Sour Milk Ginger Bread.” I love anything with ginger, and I started looking at the other ingredients. I even happen to have some molasses! I was excited to find this recipe, and couldn’t wait to make this bread! Then, I looked at the bottom of the page, “Mrs. L.L.Smith” my grandmother! Of course I will love this recipe!
SOUR MILK GINGER BREAD
1/2 cup shortening 1 tsp ginger
1/2 cup molasses 1 tsp cinnamon
2 eggs, beaten 1/2 tsp nutmeg
1/2 cup brown sugar 1/2 tsp clover
1-1/2 cup flour 1 tsp baking soda
1 tsp baking powder 3/4 cup buttermilk
Cream shortening, add sugar, and beat. Add eggs, and molasses and mix.
Sift flour, baking powder and spices together.
Dissolve soda in milk.
Alternately add dry and liquid ingredients, blend until smooth.
Cook in any size pan you wish, at 350 degrees, about 45 minutes.
NOTE: Be sure to test the bread after 45 minutes. I had to add another 15 minutes for it to be completely baked.
Also, if you don’t have molasses on hand, honey is a good substitute.
This bread was divine.