My Favorite Recipes 6-22-09 | TheFencePost.com
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My Favorite Recipes 6-22-09

1/2 c. Sugar

1/2 c. Nuts, chopped

1 Tbsp. Butter, melted



1 t. Cinnamon

1-1/2 c. Brown sugar



1/2 c. Shortening

1 Egg

2 c. Flour

1 t. Baking soda

1/2 t. Salt

1 c. Sour cream

1-1/2 c. Rhubarb, cut in 1/2 inch pieces

Preheat oven to 350 degrees.

Mix sugar, nuts, melted butter and cinnamon until crumbly then set aside for the topping.

In a separate bowl cream together brown sugar, shortening and egg.

Combine flour, baking soda and salt then add to creamed mixture, alternating with sour cream.

Stir in rhubarb.

Pour mixture into a greased and floured 9-by-13-inch pan.

Sprinkle topping mixture on top.

Bake for 45-50 minutes.

Cut into squares and serve warm or cool.

Marcey Dyer • Pierce, Colo.

1/2 c. Sugar

1/2 c. Nuts, chopped

1 Tbsp. Butter, melted

1 t. Cinnamon

1-1/2 c. Brown sugar

1/2 c. Shortening

1 Egg

2 c. Flour

1 t. Baking soda

1/2 t. Salt

1 c. Sour cream

1-1/2 c. Rhubarb, cut in 1/2 inch pieces

Preheat oven to 350 degrees.

Mix sugar, nuts, melted butter and cinnamon until crumbly then set aside for the topping.

In a separate bowl cream together brown sugar, shortening and egg.

Combine flour, baking soda and salt then add to creamed mixture, alternating with sour cream.

Stir in rhubarb.

Pour mixture into a greased and floured 9-by-13-inch pan.

Sprinkle topping mixture on top.

Bake for 45-50 minutes.

Cut into squares and serve warm or cool.

Marcey Dyer • Pierce, Colo.

1/2 c. Sugar

1/2 c. Nuts, chopped

1 Tbsp. Butter, melted

1 t. Cinnamon

1-1/2 c. Brown sugar

1/2 c. Shortening

1 Egg

2 c. Flour

1 t. Baking soda

1/2 t. Salt

1 c. Sour cream

1-1/2 c. Rhubarb, cut in 1/2 inch pieces

Preheat oven to 350 degrees.

Mix sugar, nuts, melted butter and cinnamon until crumbly then set aside for the topping.

In a separate bowl cream together brown sugar, shortening and egg.

Combine flour, baking soda and salt then add to creamed mixture, alternating with sour cream.

Stir in rhubarb.

Pour mixture into a greased and floured 9-by-13-inch pan.

Sprinkle topping mixture on top.

Bake for 45-50 minutes.

Cut into squares and serve warm or cool.

Marcey Dyer • Pierce, Colo.

1/2 c. Sugar

1/2 c. Nuts, chopped

1 Tbsp. Butter, melted

1 t. Cinnamon

1-1/2 c. Brown sugar

1/2 c. Shortening

1 Egg

2 c. Flour

1 t. Baking soda

1/2 t. Salt

1 c. Sour cream

1-1/2 c. Rhubarb, cut in 1/2 inch pieces

Preheat oven to 350 degrees.

Mix sugar, nuts, melted butter and cinnamon until crumbly then set aside for the topping.

In a separate bowl cream together brown sugar, shortening and egg.

Combine flour, baking soda and salt then add to creamed mixture, alternating with sour cream.

Stir in rhubarb.

Pour mixture into a greased and floured 9-by-13-inch pan.

Sprinkle topping mixture on top.

Bake for 45-50 minutes.

Cut into squares and serve warm or cool.

Marcey Dyer • Pierce, Colo.

1/2 c. Sugar

1/2 c. Nuts, chopped

1 Tbsp. Butter, melted

1 t. Cinnamon

1-1/2 c. Brown sugar

1/2 c. Shortening

1 Egg

2 c. Flour

1 t. Baking soda

1/2 t. Salt

1 c. Sour cream

1-1/2 c. Rhubarb, cut in 1/2 inch pieces

Preheat oven to 350 degrees.

Mix sugar, nuts, melted butter and cinnamon until crumbly then set aside for the topping.

In a separate bowl cream together brown sugar, shortening and egg.

Combine flour, baking soda and salt then add to creamed mixture, alternating with sour cream.

Stir in rhubarb.

Pour mixture into a greased and floured 9-by-13-inch pan.

Sprinkle topping mixture on top.

Bake for 45-50 minutes.

Cut into squares and serve warm or cool.

Marcey Dyer • Pierce, Colo.

1/2 c. Sugar

1/2 c. Nuts, chopped

1 Tbsp. Butter, melted

1 t. Cinnamon

1-1/2 c. Brown sugar

1/2 c. Shortening

1 Egg

2 c. Flour

1 t. Baking soda

1/2 t. Salt

1 c. Sour cream

1-1/2 c. Rhubarb, cut in 1/2 inch pieces

Preheat oven to 350 degrees.

Mix sugar, nuts, melted butter and cinnamon until crumbly then set aside for the topping.

In a separate bowl cream together brown sugar, shortening and egg.

Combine flour, baking soda and salt then add to creamed mixture, alternating with sour cream.

Stir in rhubarb.

Pour mixture into a greased and floured 9-by-13-inch pan.

Sprinkle topping mixture on top.

Bake for 45-50 minutes.

Cut into squares and serve warm or cool.

Marcey Dyer • Pierce, Colo.


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