Boston Cream Loaf Recipe
Yield: 2 DozenRecipe by luhu.jp
Ingredients:
3 1/2 cup: Sugar,
1 1/2 cup: Thick cream,
1 cup: White Karo syrup,
3/4 cup: Walnuts, chopped
1/2 Jar: maraschino cherries chopped,
Directions:
Boil sugar, cream and syrup together to medium soft-ball stage. Set
aside to cool for 10 minutes. Beat, add walnuts and cherries. Beat
until stiff; pour into 2 buttered 8 inch square pans. Cool in
refrigerator. Cut into small squares
Makes 2 to 3 dozen squares.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman
Source from luhu.jp
aside to cool for 10 minutes. Beat, add walnuts and cherries. Beat
until stiff; pour into 2 buttered 8 inch square pans. Cool in
refrigerator. Cut into small squares
Makes 2 to 3 dozen squares.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman
Source from luhu.jp