Plains Edition Recipes for 6-12-10 | TheFencePost.com

Plains Edition Recipes for 6-12-10

From the kitchen of: Faith Harrold, Broken Bow, Neb.

2 c. flour

1-3/4 tsp. baking powder

1/4 tsp. salt

1-1/3 c. sugar

1/4 tsp. soda

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2/3 c. oil

2/3 c. buttermilk

1/2 c. coconut

2 lg. eggs

1-1/2 tsp. coconut flavor

1/2 c. walnuts, chopped

Mix dry ingredients. Add rest of ingredients and mix just until moist. Bake in a 9×5″ pan at 325˚ for 1 hr. and 15 min. or until toothpick comes out clean. Do not open oven door while baking. Cool on rack in pan. Wrap and store in refrigerator.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

2 c. flour

1-3/4 tsp. baking powder

1/4 tsp. salt

1-1/3 c. sugar

1/4 tsp. soda

2/3 c. oil

2/3 c. buttermilk

1/2 c. coconut

2 lg. eggs

1-1/2 tsp. coconut flavor

1/2 c. walnuts, chopped

Mix dry ingredients. Add rest of ingredients and mix just until moist. Bake in a 9×5″ pan at 325˚ for 1 hr. and 15 min. or until toothpick comes out clean. Do not open oven door while baking. Cool on rack in pan. Wrap and store in refrigerator.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

2 c. flour

1-3/4 tsp. baking powder

1/4 tsp. salt

1-1/3 c. sugar

1/4 tsp. soda

2/3 c. oil

2/3 c. buttermilk

1/2 c. coconut

2 lg. eggs

1-1/2 tsp. coconut flavor

1/2 c. walnuts, chopped

Mix dry ingredients. Add rest of ingredients and mix just until moist. Bake in a 9×5″ pan at 325˚ for 1 hr. and 15 min. or until toothpick comes out clean. Do not open oven door while baking. Cool on rack in pan. Wrap and store in refrigerator.