Ingredient:
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 cup sour cream
- 1 cup honey
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 tablespoons sliced almonds
Direction:
Preheat the oven to 350 degrees F. Coat two 9" x 5" loaf pans with nonstick cooking spray.
In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter equally into the loaf pans and sprinkle each with the almonds (see Note).
Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove to wire racks to cool completely.
NOTE: It helps the almonds stay on top of the cakes if you sprinkle them on the cake tops halfway through the baking, rather than at the beginning.
|
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |
