Cream coconut sticks (corrected)
48 Servings
Ingredients
| Quantity | 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 |
Directions
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