"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Buttermilk Breakfast Cake Recipe

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This recipe for Buttermilk Breakfast Cake, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, July 8, 2005


2 C. all-purpose flour
1 C. sugar
1/2 t. ground cinnamon
1/2 t. ground ginger
1/2 C. shortening
1 t. baking soda
1 C. buttermilk
1 egg, well beaten
1 T. molasses
1/4 t. salt

Preheat oven to 350F.

Combine flour, sugar, cinnamon and ginger in large bowl.
Cut in shortening with pastry blender or two knives until coarse crumbs form. Reserve 1/2 cup mixture for topping; set aside.

Dissolve baking soda in buttermilk. Add buttermilk mixture, egg, molasses and salt to flour mixture; blend well.

Pour into greased 11 x 7-inch baking pan. Top with reserved topping mixture. Bake 35-40 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack. cut into 2 inch squares.




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