Recipes

Mix together dry ingredients cut in shortening. Add milk enough to make soft dough. Roll out dough to ½ inch thickness spread with butter then brown sugar and then sprinkle with cinnamon. Roll up. Slice to one inch thick. Place on cookie sheet or in muffin tins. Bake at 350F for 20 minutes.

2 cups Flour
4 tsp. Baking Powder
1 tsp. Salt
1/4 cup Shortening
1/2 to 3/4 cup Milk

Mix sour cream and soda in a small bowl and set aside while mixing the other ingredients. Cream margarine, sugar, eggs and vanilla together. Sift flour and baking powder together and add to creamed mixture then add sour cream and beat. Mix cinnamon, brown sugar and nuts. Sprinkle half of this mixture into the bottom of a greased tube pan, pour half of the cake mixture, then rest of the cinnamon mixture then the rest of the cake mixture. Bake 1 hour at 350”F. Let stand 15 minutes before turning out.

1/2 pint sour cream
1/4 lb. Margarine
1 cup white sugar
2 eggs
1 tsp. Baking soda
1 tsp. Vanilla
1 1/2 cups all purpose flour
1 1/2 tsp. Baking powder
Topping:
1 tsp. Cinnamon
1/4 cup brown sugar
1/4 cup chopped nuts

Beat sugar and egg in mixing bowl. Beat in melted butter. Add eggnog and mix. Sift flour, baking powder, salt, cinnamon and nutmeg over eggnog mixture. Stir until moistened. Mix in pecans and fruit. Turn into a greased 9” X 5” loaf pan. Bake at 350”F for 1 hour. Makes 1 loaf.