Recipe

This is one of my favorite recipes. It is really more of a cake than bread, but it is great any time of the day. It is so delicious hot out of the oven. I like it in the morning with a cup of tea. My kids love it for an after school snack. It also makes a great dessert, by itself or with a scoop of ice cream.

1/3 cup butter, softened 1/3 cup packed brown sugar 1/2 cup molasses 2 eggs

1 2/3 cups buckwheat flour 1 tsp baking soda 1/4 tsp salt 1 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 cup light sour cream

Preheat oven to 350 (High altitude 375).

Butter the bottom of a 9-inch square baking dish.

In large bowl, cream butter and brown sugar, beat in molasses, then eggs one at a time. Sift the buckwheat flour through cloves. Add the dry ingredients to the wet ingredients. Add the sour cream and mix thoroughly. Pour batter into prepared pan. Bake 25-30 minutes.

Serves 16.