Momentum - Business to Business Online Magazine MOMENTUM August 2019 | Page 10

COOKING CORNER
A Recipe
FROM JANE MCFADDIN
Traditional East Texas Cooking
GINGERBREAD
The spices for this and other recipes would have
been gotten from the peddler in his mule-drawn
wagon, with chickens or eggs used for trade.
Syrup could have been traded for, too, but some
people grew their own cane or were paid for
work with big cans of sorghum. Many people
used sorghum for medicinal purposes because
of its high Sulphur and iron content.
½ cup butter
½ cup sugar
1 cup syrup (sorghum, ribbon cane or molasses)
2 cups flour
½ teaspoon baking soda
1 ½ teaspoons ginger
½ teaspoon cinnamon
½ cup buttermilk
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MOMENTUM
INSTRUCTIONS
Cream the butter and sugar until light and
fluffy, then stir in the syrup.
Combine dry ingredients
Alternately add the milk and dry ingredients to
the syrup mixture, ending with the liquid. Pour
the batter into a greased and floured loaf pan.
Bake in a moderate oven (350°) until done
(about one hour).
You can top with lemon curd or lemon sauce.
Enjoy