Rocky Mountain Recipes 7-5-10 | TheFencePost.com

Rocky Mountain Recipes 7-5-10

1/4 c. Butter

2/3 c. Sugar

2 Eggs

2 c. Flour, sifted

1 t. Baking Powder

1 t. Salt

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1 t. Soda

2 c. Jonathan Apples, coarsely shredded

1/2 c. Pecans, chopped

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs and beat well. Sift dry ingredients together and add to creamed mixture. Fold in apples and pecans. Pour into a greased 9-by-5-by-3-inch loaf pan. Bake for 1 hour.

* A tea sandwich is made with this recipe by softening 3 oz. cream cheese and blending into 1/4 cup apple butter and 1/2 cup flaked coconut. Spread between very thinly sliced bread slices.

Iola Egle • Bella Vista, Ark.

1/4 c. Butter

2/3 c. Sugar

2 Eggs

2 c. Flour, sifted

1 t. Baking Powder

1 t. Salt

1 t. Soda

2 c. Jonathan Apples, coarsely shredded

1/2 c. Pecans, chopped

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs and beat well. Sift dry ingredients together and add to creamed mixture. Fold in apples and pecans. Pour into a greased 9-by-5-by-3-inch loaf pan. Bake for 1 hour.

* A tea sandwich is made with this recipe by softening 3 oz. cream cheese and blending into 1/4 cup apple butter and 1/2 cup flaked coconut. Spread between very thinly sliced bread slices.

Iola Egle • Bella Vista, Ark.

1/4 c. Butter

2/3 c. Sugar

2 Eggs

2 c. Flour, sifted

1 t. Baking Powder

1 t. Salt

1 t. Soda

2 c. Jonathan Apples, coarsely shredded

1/2 c. Pecans, chopped

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs and beat well. Sift dry ingredients together and add to creamed mixture. Fold in apples and pecans. Pour into a greased 9-by-5-by-3-inch loaf pan. Bake for 1 hour.

* A tea sandwich is made with this recipe by softening 3 oz. cream cheese and blending into 1/4 cup apple butter and 1/2 cup flaked coconut. Spread between very thinly sliced bread slices.

Iola Egle • Bella Vista, Ark.

1/4 c. Butter

2/3 c. Sugar

2 Eggs

2 c. Flour, sifted

1 t. Baking Powder

1 t. Salt

1 t. Soda

2 c. Jonathan Apples, coarsely shredded

1/2 c. Pecans, chopped

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs and beat well. Sift dry ingredients together and add to creamed mixture. Fold in apples and pecans. Pour into a greased 9-by-5-by-3-inch loaf pan. Bake for 1 hour.

* A tea sandwich is made with this recipe by softening 3 oz. cream cheese and blending into 1/4 cup apple butter and 1/2 cup flaked coconut. Spread between very thinly sliced bread slices.

Iola Egle • Bella Vista, Ark.

1/4 c. Butter

2/3 c. Sugar

2 Eggs

2 c. Flour, sifted

1 t. Baking Powder

1 t. Salt

1 t. Soda

2 c. Jonathan Apples, coarsely shredded

1/2 c. Pecans, chopped

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs and beat well. Sift dry ingredients together and add to creamed mixture. Fold in apples and pecans. Pour into a greased 9-by-5-by-3-inch loaf pan. Bake for 1 hour.

* A tea sandwich is made with this recipe by softening 3 oz. cream cheese and blending into 1/4 cup apple butter and 1/2 cup flaked coconut. Spread between very thinly sliced bread slices.

Iola Egle • Bella Vista, Ark.

1/4 c. Butter

2/3 c. Sugar

2 Eggs

2 c. Flour, sifted

1 t. Baking Powder

1 t. Salt

1 t. Soda

2 c. Jonathan Apples, coarsely shredded

1/2 c. Pecans, chopped

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs and beat well. Sift dry ingredients together and add to creamed mixture. Fold in apples and pecans. Pour into a greased 9-by-5-by-3-inch loaf pan. Bake for 1 hour.

* A tea sandwich is made with this recipe by softening 3 oz. cream cheese and blending into 1/4 cup apple butter and 1/2 cup flaked coconut. Spread between very thinly sliced bread slices.

Iola Egle • Bella Vista, Ark.