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The Quilt Inn Country Cookbook
Aliske Webb
3
8
1
1
1
2
cups sugar
egg whites
1/2 cups low–fat sour cream
tsp. baking soda
/4 tsp. salt
tsp. vanilla extract
Cream sugar and margarine until smooth. Gradually add egg whites. Beat well.
Combine sour cream and baking soda. Stir well and set aside. Combine flour
and salt. Add to creamed sugar mixture alternating with sour cream mixture. Stir in
vanilla. Spoon into 10–inch non–stick baking pan. Bake at 325F for 11/2 hours or until
wooden toothpick comes out clean when inserted into center. Cool in pan before
removing.
For variations: instead of vanilla (or in addition to it) add 1 tsp grated lemon
rind; 1 tsp almond extract; 1 tsp rum flavoring.
Jailhouse Molasses Bars
1
1
1
1
1
2
2
1
1
/3 cup margarine or shortening
cup sugar
egg, well beaten
/2 cup molasses
tsp. baking soda
tsp. hot water
1/2 cups cake and pastry flour
/2 tsp. cinnamon
/2 tsp. ginger
Preheat oven to 350F. Cream margarine and sugar. Add egg and molasses.
Dissolve baking soda in hot water and add to mixture. Add dry ingredients. Batter
should be quite stiff. Smooth into baking pan. Dust top with sugar and pat with fingers.
Bake 25 minutes or until done.
Pumpkin Cookies
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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