| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Spanish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 3/4 | c | Shortening |
| 2 | Whole eggs | |
| 1 | Egg yolk | |
| 3/4 | ts | Baking powder |
| 2 1/4 | c | Ground Spanish peanuts (reserve 1/2 c.) |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | c | Sour milk |
| 1 1/2 | ts | Vanilla |
| 2 1/4 | c | Flour |
INSTRUCTIONS
Cream shortening and sugar; add eggs. Mix thoroughly. Sift together flour, baking powder and baking soda. Add to creamed mixture, alternating with sour milk. Beat 3 minutes. Stir in vanilla and peanuts. Mix thoroughly. Bake at 350 degrees for 50 to 60 minutes in prepared 9 x 13-inch pan. Frost, then sprinkle with reserved peanuts. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 203 by "Diane Geary" <diane@keyway.net> on Nov 5, 1997
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