1 c Crisco oil 1/2 c butter, melted 3 x lrg eggs 2 c sugar 2 1/2 c flour 2
ts cinnamon 2 ts baking soda 1 ts salt 2 ts vanilla 1 c Harvard beets 1/2 c
creamed cottage cheese 1 c crushed pineapple, drained 1 c chopped nuts 1/2
c coconut Mix together oil, butter, eggs, sugar. Add in flour, cinnamon,
soda, salt. Fold in vanilla, beets, cottage cheese, pineapple, nuts and
coconut. Pour into 9x13 inch pan. Bake at 350 for 40-45 minutes. Serve
with whipped cream. 9:29 PM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 04/22 9:32 AM TO:
JONI MORPHONIOS (SSBW98A) FROM: PAT COSTELLO (GVTJ37D) SUBJECT: RR SPONGE
CAKE
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!