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Country Kitchen
March 29, 2012 Previous Recipe | Next Recipe
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CHICKEN AND CORNBREAD DRESSING
SYRUP TEA CAKES
DELICIOUS FRUIT PUNCH
QUICK AND EASY CHICKEN POT PIE
CHEESE BISCUITS
SUGARED PECANS
CARROT RAISIN SALAD
LIME JELLO SALAD
CHOCOLATE PIE
SYRUP TEA CAKES

½ cup sugar
1 cup golden breakfast syrup
1 egg
1½ teaspoons ginger
½ cup lard or butter
1 ½ teaspoons soda
2 ½ cups flour
½ teaspoon salt

In a large bowl, mix all ingredients well. Turn out onto a floured surface and roll to a 1/8-inch thickness. Cut into 2-inch rounds. Place cookies 1 ½ inches apart on a greased cookie sheet. Bake at 350 F for 10 to 15 minutes or until cookies are puffed and appear dry around edges. Cooled cookies will be crisp. Note: Delores says her mother-in-law always put a pat of butter on these cookies warm from the oven, and she says that’s still her favorite way to eat them.





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