Plains Edition Recipes for 10-30-10 | TheFencePost.com

Plains Edition Recipes for 10-30-10

From the kitchen of: Ethel Williams, Papillion, Neb.

1 c. boiling water

1 c. quick rolled oats

2 eggs, beaten

1/2 c. white sugar

1 c. brown sugar

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1/2 c. shortening

1/2 c. dates, chopped

1/2 c. nuts, chopped

1 c. flour

1/2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. cloves

1 tsp. salt

Combine boiling water and oatmeal. Let stand until cool. Mix eggs, sugars, shortening, dates and nuts. Sift dry ingredients together and stir into date-nut mixture. Add oatmeal. Bake in greased loaf pan at 350˚ for 1 hour.

From the kitchen of: Ethel Williams, Papillion, Neb.

1 c. boiling water

1 c. quick rolled oats

2 eggs, beaten

1/2 c. white sugar

1 c. brown sugar

1/2 c. shortening

1/2 c. dates, chopped

1/2 c. nuts, chopped

1 c. flour

1/2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. cloves

1 tsp. salt

Combine boiling water and oatmeal. Let stand until cool. Mix eggs, sugars, shortening, dates and nuts. Sift dry ingredients together and stir into date-nut mixture. Add oatmeal. Bake in greased loaf pan at 350˚ for 1 hour.

From the kitchen of: Ethel Williams, Papillion, Neb.

1 c. boiling water

1 c. quick rolled oats

2 eggs, beaten

1/2 c. white sugar

1 c. brown sugar

1/2 c. shortening

1/2 c. dates, chopped

1/2 c. nuts, chopped

1 c. flour

1/2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. cloves

1 tsp. salt

Combine boiling water and oatmeal. Let stand until cool. Mix eggs, sugars, shortening, dates and nuts. Sift dry ingredients together and stir into date-nut mixture. Add oatmeal. Bake in greased loaf pan at 350˚ for 1 hour.