Cream coconut sticks (corrected)

Yield: 48 Servings

Measure Ingredient
1 cup White flour
2 cups Whole wheat or graham flour
1 teaspoon Salt
½ cup Sugar
½ cup Shredded coconut meat
½ teaspoon Baking soda
½ cup Sour cream
½ cup Milk

Mix together the dry ingredients except the soda. Into the sour cream put the soda. When dissolved, add ½ cupful of milk and stir into the dry ingredients until all is barely moistened. The mixture should be quite stiff. Let stand for ½ hour, then roll and cut into sticks ⅓ inch thick and 4 inches long. Bake in a hot oven (400 degrees) until crisp, turning often in order not to burn them.

Recipe by: Ma Garen's 1938 BH&G Cookbook Posted to MC-Recipe Digest V1 #926 by lisacooks@... (Lisa L Dixon) on Nov 26, 1997

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