My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, September 7, 2012

California Ginger Bread

Don't confuse this with your grandmothers ginger bread with the whipped cream on top. This is an actual loaf of bread. Perfect out of the oven or toasted for breakfast with honey butter (butter at room temperature, mixed with an equal amount of honey) or marmalade butter (the same procedure but with an equal amount of marmalade.

California Ginger Bread
1 loaf
print recipe

1 cup buttermilk
3-4 tablespoons peeled, grated fresh ginger root
1/2 cup peanut or vegetable oil
1 egg
grated rind of one lemon
1/2 teaspoon salt
2 1/2 cups -all purpose flour
2/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves

Combine the buttermilk, grated ginger, oil, egg, lemon rind, and salt. Mix lightly until blended

Sift the remaining dry ingredients into a bowl. Make a well in the center of this mixture. Pour buttermilk mixture into the well. Stir all together until you have a smooth mixture. Do not over mix.

Grease and flour a 9 x 5 x 3-inch loaf pan. Place the dough in the pan and bake at 350 degrees F. for one hour and 10 minutes. Cool on a wire rack for 5 minutes and remove from pan.


  1. this sounds really good. i bet it smells good too. the blog tech loves anything gingerbread!

  2. oh ya, this sounds like breakfast to me!!!!

  3. Am so making this very soon. It is hot and humid today so not today. I adore gingerbread. xo


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