| 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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“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”