Page 68 - By His Hands We Shall Be Fed Test 2

Cream sugar and shortening. Add eggs, bananas, biscuit mix and nuts. Beat until

well-mixed. Pour into greased loaf pan. Bake at 350° for 60 minutes. Remove from pan and
cool on rack before slicing.

CHOCOLATE POUND CAKE

Tenna Powell

1 C. butter 1/2 C. cocoa
1/2 C. Crisco 1/2 tsp. salt

3 C. sugar 1/2 tsp. baking powder

5 eggs 1 1/4 C. sweet milk

3 C. plain flour 1 tsp. vanilla

Cream butter, Crisco and sugar. Add eggs. Sift together flour, cocoa, salt and baking

powder. Add alternately with milk to butter mixture. Bake in tube pan from 1¼ to 1½ hours

at 325°.

CHOCOLATE POUND CAKE

Rhonda Lewis

3 sticks butter 1 1/4 C. milk
5 eggs 1 tsp. baking powder

2 1/2 C. sugar 1/2 C. cocoa

3 C. flour 1 tsp. vanilla

Dash salt

Cream butter and sugar. Add eggs, 1 at a time. Add dry ingredients which have been

sifted together, alternately with milk. Add vanilla. Bake at 300° for 1½ hours.

BROWNIES

Tenna Powell

2 C. flour 1 1/3 C. vegetable oil

1 tsp. baking powder 1/2 C. cocoa

1 1/2 tsp. salt 1 C. chopped nuts

2 C. sugar 2 tsp. vanilla

4 eggs

Beat sugar and eggs with cocoa. Mix in vegetable oil. Add vanilla and dry

ingredients that have been sifted together. Fold in nuts. Bake in greased 9x13½” pan at 350°

for about 25 minutes. Let cool before eating.

JAPANESE FRUIT PIE

Tenna Powell

2 eggs 1 C. granulated sugar

1 stick butter 1 T. vinegar

1/2 C. coconut 1/2 C. pecans
1/2 C. raisins