Yield: 1 recipe
|2 \N||Whole eggs|
|1 \N||Egg yolk|
|1½ cup||Brown sugar|
|½ teaspoon||Baking powder|
I am dubbing this a "mystery recipe" because I found it tucked into my 1918 copy of Fannie Merritt Farmers "Boston Cooking School Cookbook." I have no idea how old it is or where it came from. It was hand written. The only clue I have is that it calls for margarine which is a lot newer than 1918. Looks good so here you are. As for the cherry butter frosting it calls for, I'd just wing it like a powdered sugar frosting with crushed fresh cherries and butter in it.
Sift 2 cups flour and the white sugar; cut in margarine (here she actually said butter but margarine is what she/he calls for in the ingredients.) Pat into pan. Bake in 350 degree oven for 12 minutes.
Beat eggs, egg yolk, and brown sugar until light and fluffy. sift remaining ¼ cup flour with baking powder and salt. Blend into egg mixture. stir in cherries and nuts. Spread mixture over crust. Bake in 350 degree oven for 20 to 25 minutes more. Frost with cherry butter frosting.
To make this mystery complete, I will add that on the outside of the folded recipe it says "Donnie, this is your recipe from Wagner." Enjoy,
Submitted By MARY RIEMERMAN On 06-15-95