RECIPES from the LYON FAMILY
Cut In:¾ cup butter or margarine
Mix: 2 teaspoons baking soda into
Add the wet ingredients to the dry ingredients. Blend well. Pour into greased and floured loaf pans. Top with reserved dry mixture. Bake at 350° for 45 to 50 minutes. Test for doneness. Turn out of pans and cool. Store wrapped. NOTE: This is a very solid, moist cake, and is usually served in 1/2 inch slices. It keeps very well, and is actually more flavorful if kept wrapped for a day or two. It also freezes well.
1 cup sweet milk
Bake for about 1/2 hour until golden brown.
½ cup butter 1½ cups sugar 3 eggs,
Mix all together and form into balls. Bake until golden brown.
RECIPES FROM PEARL WARD
WARD-NASH FAMILY TREE LYON-PAYNE-RANSIER FAMILY TREE
WARD FAMILY RECIPES SPITTLER FAMILY RECIPES
visit my Family website on Ancestry.com at
Susan Ward Merk's HOMEPAGE
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