Whole Wheat Crackers 4 cups whole wheat flour 1 teaspoon salt Sour cream (about 1 1/2-1 3/4 cups) Mix salt and flour. Add enough sour cream to make a soft, manageable dough. Roll out. Cut in squares and bake at 350 degrees until golden brown.DESSERTS Pound Cake 1 cup butter 2 cups flour 1 cups sugar 1/4 teaspoon (or more) nutmeg 1/4 teaspoon salt 1 1/2 teaspoon vanilla 4 eggs Bring butter and eggs to room temperature. Grease bottom and 1" up sides of pan. Beat butter till creamed and fluffy. Gradually add sugar, beating at medium speed 6 minutes or till light and fluffy. Add vanilla; add eggs one at a time. Beat 1 minute after each: scrape bowl frequently. Stir together flour, salt, and nutmeg. Gradually add dry ingredients to egg mixture and beat. Bake 60-65 minutes at 325 degrees or till done. Mini’s Pound Cake 2 cups flour 2 cups sugar 5 eggs 1 cup butter
Whole Wheat Crackers 4 cups whole wheat flour 1 teaspoon salt Sour cream (about 1 1/2-1 3/4 cups) Mix salt and flour. Add enough sour cream to make a soft, manageable dough. Roll out. Cut in squares and bake at 350 degrees until golden brown.DESSERTS Pound Cake 1 cup butter 2 cups flour 1 cups sugar 1/4 teaspoon (or more) nutmeg 1/4 teaspoon salt 1 1/2 teaspoon vanilla 4 eggs Bring butter and eggs to room temperature. Grease bottom and 1" up sides of pan. Beat butter till creamed and fluffy. Gradually add sugar, beating at medium speed 6 minutes or till light and fluffy. Add vanilla; add eggs one at a time. Beat 1 minute after each: scrape bowl frequently. Stir together flour, salt, and nutmeg. Gradually add dry ingredients to egg mixture and beat. Bake 60-65 minutes at 325 degrees or till done. Mini’s Pound Cake 2 cups flour 2 cups sugar 5 eggs 1 cup butter
Nazarene-Israel-Passover-Study-v1.docx