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Heritage recipes


Mrs. Irvin M. Hudgins (Gertrude)

1 c. margarine

1 pinch of salt

1¾ c. powdered sugar or granulated sugar

1 tsp. cream of tartar

1 egg, slightly beaten

1 tsp. soda

1 c. pecans

2 c. flour

Drop on cookie sheet by the teaspoonful. Cook until brown on edge. (In large bowl, beat all ingredients except pecans with electric mixer on medium speed until well mixed. Stir in pecans. Bake at 350°F. for approximately 12 minutes.)



Ruth Rowe

8 medium-sized peaches

½ c. milk

½ c. sugar

1 tsp. baking powder

¼ c. water

1 egg

2½ c. sugar

½ tsp. vanilla

2 heaping tsp. soft butter

1 c. flour

Peel and slice peaches; cover with ½ c. sugar and ¼ c. water and set aside a few minutes so juice will come out. Mix butter, sugar, egg and beat. Add milk and sifted dry ingredients and mix until smooth. Put peaches and sugar in flat casserole of 8x10-inche pan and pour batter over them. Bake in...

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