Here is a gingerbread recipe that came down from my ex-husband's grandmother, Erman Ellen Wright Stephens , (another entry in the unusual Appalachian names category!!) who was born in Fentress County TN & lived & died in McCreary County, KY. It's a really old-fashioned recipe--doesn't even say how much flour or what oven temperature. This "gingerbread" is really a cookie. It's very good & not too sweet & makes a lot. Absolutely scrumptious hot from the oven with a glass of cold milk. My sons loved it when they were small."

• 2 eggs
• 1 cup buttermilk
• 1 tablespoon lard (I use veg. shortening, & use maybe a quarter of a cup--this evidently means a tablespoon in the sense of large serving spoon.)
• 1 cup sugar
• 1 cup molasses (sorghum is best)
• 1/2 teaspoon cinnamon
• 1 teaspoon ginger
• 1 cup brown sugar
• 1 teaspoon soda

1. Combine all ingredients and add enough flour to make a dough about the consistency of biscuit dough.
2. Knead, roll and cut out as you would biscuits
3. The recipe gives no oven temperature or baking time. I bake at 350, watching carefully so it doesn't burn, and take out as soon as lightly browned.
4. Also, I grease the pan very lightly.